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Spicy Thai Zoodles

Course Main Course, Side Dish
Servings 4


  • 6 cups spiralized zucchini dried (see Pro Tip below)
  • Salt
  • Olive oil cooking spray
  • 2 Tbsp olive oil
  • 16 oz cabbage chopped
  • 2 carrots peeled and shredded
  • 2 eggs beaten
  • ½ tsp red pepper flakes or to taste
  • cup Bragg Liquid Aminos coconut aminos or tamari soy sauce
  • 3 Tbsp coconut palm sugar
  • 1 -2 Tbsp sriracha sauce or to taste
  • 3 cloves garlic minced
  • ½ inch ginger peeled and minced
  • ¼ cup cilantro chopped
  • 4 green onions chopped


  • While zucchini is drying, spray a skillet with olive oil spray, add beaten eggs and red pepper flakes and stir to scramble over medium heat.  Remove the eggs from the skillet and set aside.
  • Add olive oil to the same skillet and return to stove.  Add carrots, cabbage and garlic. Saute over medium high heat for 5 minutes or until vegetables are still crunchy and a bit under-cooked.
  • In a medium bowl combine sugar, Bragg Liquid Aminos, sriracha sauce and ginger. Whisk until well combined. Pour mixture over the vegetables in the skillet.
  • Add the dried zoodles to the skillet and toss gently to coat. Saute for 2-3 minutes, then add eggs, green onions and cilantro tothe skillet. Toss to combine all ingredients.


  • To remove moisture from zucchini noodles, lay the zoodles on a couple of layers of paper towels, sprinkle with salt, then cover with another layer of paper towels. Let sit for 10 minutes to remove extra water from the zoodles. Before cooking press the paper towels against the zucchini to absorb any extra moisture. You can even roll the paper towels a bit to get the most water out as possible.
  • Add any additional spiralized or shredded vegetables that you enjoy. Broccoli or cauliflower florets work well too.
  • Want to make this into a complete meal? Add chicken, shrimp or steak.
Keyword Anti-Inflammatory, Entree, Side Dish