Thai Zucchini Recipes

THAI ZUCCHINI NOODLES

Thai Zucchini Noodles image

Try these Thai Zucchini Noodles. Featuring peanuts and colorful vegetables like carrots and zucchini, Thai Zucchini Noodles are rich in Vitamins A and C.

Provided by My Food and Family

Categories Home

Time 15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 zucchini, cut into spiral noodles
1 red pepper, cut into strips
1/2 cup shredded carrots
1/4 cup creamy peanut butter
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 tsp. lite soy sauce
1 tsp. chili-garlic sauce
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped PLANTERS Dry Roasted Peanuts

Steps:

Combine vegetables in large bowl.
Mix peanut butter, dressing, soy sauce and chili-garlic sauce until blended. Add to vegetable mixture; mix lightly.
Top with cilantro and nuts.

Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

THAI ZUCCHINI-COCONUT SOUP

Thai Zucchini-Coconut Soup image

A Southeast Asian-inspired zucchini purée has coconut milk and potato for a velvety texture (and vegan bona fides). It's accented with zucchini slices and zesty cilantro. This soup is quick to make but be sure to allow time for chilling.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 6h

Yield About 2 quarts

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 1/2 pounds zucchini (3 to 4 medium), cut into 1-inch pieces, plus slices for serving
1/2 cup sliced shallots (from 2 small)
1 tablespoon chopped fresh ginger (from a 1-inch piece)
1 tablespoon chopped garlic (from 2 to 3 cloves)
Kosher salt
1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces
1 can (13.5 ounces) light coconut milk
1/2 cup packed fresh cilantro, plus leaves for serving
2 tablespoons fresh lime juice

Steps:

In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt; cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat; let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve topped with zucchini slices and cilantro leaves.

THAI ZUCCHINI

Thai Zucchini image

There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.

Provided by Miss Annie

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 garlic clove, minced
1 teaspoon minced fresh ginger
1 pinch dried crushed red pepper flakes
2 teaspoons olive oil
1/3 cup finely chopped unsalted dry roasted peanuts
3 teaspoons chicken broth
3 teaspoons rice vinegar
2 teaspoons soy sauce
1 pinch sugar
3 medium zucchini, cut into very thin strips

Steps:

Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
Add peanuts and next 4 ingredients, stirring well.
Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
Serve immediately.

Nutrition Facts : Calories 116.6, Fat 8.6, SaturatedFat 1.2, Sodium 192.3, Carbohydrate 8, Fiber 2.5, Sugar 3.8, Protein 4.2

ZUCCHINI NOODLES PAD THAI

Zucchini Noodles Pad Thai image

A healthier adaptation of a Pad Thai recipe. Serve with extra lime wedges.

Provided by Andrea Nicole

Categories World Cuisine Recipes Asian

Time 57m

Yield 4

Number Of Ingredients 19

Ingredients

3 large zucchini
¼ cup chicken stock
2 ½ tablespoons tamarind paste
2 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 ½ tablespoons Asian chile pepper sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
2 tablespoons sesame oil
1 tablespoon chopped garlic
12 ounces skinless, boneless chicken breasts, cut into 1-inch cubes
8 ounces peeled and deveined shrimp
2 eggs, beaten
2 tablespoons water, or as needed
3 cups bean sprouts, divided
6 green onions, chopped into 1-inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
¼ cup chopped fresh basil

Steps:

Make zucchini noodles using a spiralizer.
Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 28.1 g, Cholesterol 221.8 mg, Fat 14.5 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 2.8 g, Sodium 670.9 mg, Sugar 12.9 g

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