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overhead shot of spiralized veggie thai noodle bowl in large white bowl with fresh limes
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5 from 1 vote

Spiralized Veggie Thai Noodle Bowls

These spiralized veggie Thai noodle bowls are tossed in a creamy peanut sauce and loaded up with tons of veggies!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Servings: 4 -6
Calories: 358kcal

Ingredients

Peanut Sauce

  • ¼ cup creamy peanut butter
  • ¼ cup soy sauce I use [url]reduced sodium∞https://www.amazon.com/gp/product/B0051ONSPE/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0051ONSPE&linkCode=as2&tag=swpesa-20&linkId=846ebcce0a23e091927f8ff38bad4589[/url]
  • juice of 1 lime
  • 2 tablespoons brown sugar or honey
  • 1 teaspoon sesame oil

Noodle Bowls

  • 6 oz whole wheat spaghetti
  • 1 tablespoon olive oil
  • salt & pepper
  • 1 lb raw shrimp thawed and tails removed
  • 1 medium zucchini spiralized
  • 2 carrots shredded or spiralized
  • 1.5 cups cabbage chopped

Garnish

  • Green onion
  • crushed peanuts

Instructions

  • Shake together all peanut sauce ingredients and set aside (it helps to heat the peanut butter in ten second increments in the microwave first).
  • Cook spaghetti according to package directions.
  • While pasta is cooking, cook the shrimp: heat olive oil in a non-stick pan over medium heat.
  • Add the shrimp and season with salt & pepper. Cook 3-5 minutes, turning halfway, until pink and cooked through.
  • When pasta is cooked through, drain thoroughly. Combine with the vegetables and toss in the peanut sauce.
  • Top with cooked shrimp, green onions and crushed peanuts.

Nutrition

Serving: 1/6 of batch | Calories: 358kcal | Carbohydrates: 49g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 1164mg | Fiber: 8g | Sugar: 9g