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Zucchini Basil Almond Pad Thai
(Published: )
Spicy, Salty and Sweet – YUM! If you don’t have a spirooli to make zucchini noodles use your vegetable peeler to create long thin strips to be used as noodles. This is a go-to recipe for it's simplicity and flavour. It takes less than 30 min to prepare and, lets face it, we all want dinner to take less than 30min on a work night! It also stays fresh for a couple days in the fridge without becoming that sticky dry consistency that rice and wheat noodles get. It's the perfect meal to make a double batch of and take to lunch the next day. Now for the best part - it's actually good for you! Traditional Pad Thai is made with rice noodles which are essentially just sugar. You'll feel quickly energized but then a couple hours later feel worse than before you ate because your blood sugar just plummeted. Zucchini noodles provide sustained energy and lots of micronutrients.
Prep Time Cooking Time Servings
6 people
  • 4 small zucchini – spiroolized or Kelp noodles
  • 2/3 cup carrots cut into matchsticks
  • 2/3 cup purple cabbage sliced thinly
  • 1 cup cup fresh basil, chopped or torn
  • ¼ cup green onions sliced finely
  • 1/2 cup raw almonds or tamari almonds (crushed)
  • SAUCE:
  • ¼ cup almond butter
  • 2 TBS tamarind paste
  • 1 TBS tahini
  • 1 lemon juiced
  • 2 TBS coconut aminos or tamari
  • 2/3 cup filtered water
  • 2 small slices of jalapeno (to taste)

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  1. Place all sauce ingredients in blender and puree until smooth.

  2. Toss noodles and carrots and/or cabbage in sauce

  3. Sprinkle almonds, onions and basil on top.

  4. Bon Appétit

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