I am absolutely obsessed with Thai food and for the past few years I have loved figuring out fun new ways to use Thai flavors. I also love how colorful the dishes are and knowing that I am eating a delicious and nutritious veggie filled meal.
If you haven’t already discovered it for yourself, Thai food restaurants are the perfect place for vegans and vegetarians alike. They have tons of options that are filled with delicious veggies and tofu. Almost, if not all of which are gluten-free as well! So, it really is the perfect style of food for anyone who may have dietary restrictions or limitations!
I usually make my Thai dishes over rice or rice noodles. However, the other night while trying to fall asleep I kept thinking to myself, I should try using zoodles (zucchini noodles) instead! I love finding new ways to interpret flavors and ways to rethink vegetables.
This led me to this gorgeous meal that I am calling “Spicy Green Thai Curry Zoodles.” Majority of the work for this meal is just prepping the veggies, so do not feel overwhelmed by everything in this dish or all of the steps. I promise once you make this dish once it will all become extremely easy!
***Warning this was so delicious that at the end of the meal we all had spoons and we were scooping the sauce up because we couldn’t let any drop go to waste!
- For the stir fry:
- 1 package of firm tofu, drained, dried, and cubed
- 3 large zucchini, sliced (or using a spiralizer) into noodles
- 1-2 large carrots, thinly sliced
- 5 broccoli florets
- 2 cloves of garlic, minced
- 1 bell pepper, cut into slices
- 6 baby bella mushrooms, cut into slices
- 1/2 of a can of baby corn, drained
- 1 small can of sliced water chestnuts, drained
- For the spicy green Thai sauce
- 1/2 a cup of soy sauce
- 1/3 cup fish sauce
- 6 tablespoons of rice vinegar
- 1/2 cup of coconut milk
- 5 tablespoons of green Thai curry spice
- 2 tablespoons of peanut butter or tahini
- 5 tablespoons sesame oil
- 2 or more tablespoons of chili paste to taste (this is where the spice comes from so adjust the amount to you and your families liking)
- ground black pepper to taste (optional)
- cornstarch as needed to thicken the sauce
- the juice of 1 lime
*This recipe fed about 5 adults, so keep that in mind when preparing this meal. You can reduce the amount of anything or add more if you have more people to feed!
To begin, use paper towels to dry both your cubed tofu and your spiralized zoodles. This will help to reduce the excess water that are in both. The key to zoodles is to try to avoid too much excess liquid as it can dull the flavors in your dish and leave everything a bit soupy.
Once you’ve dried your tofu and zoodles, place a large skillet on medium/high heat. Then pour in one tablespoons of olive oil. When the oil is hot, place your tofu into the skillet and let brown on one side (without moving them) for 2 minutes. Then flip them and repeat on the other side. Once your tofu has browned to your liking you can remove it from the skillet and set aside for later.
Then in that same skillet, place your zoodles. Add in a small amount of olive oil, less is more as the zoodles will sweat out their water. Saute the zoodles for about 5 minutes, letting them cook down and soften. You do not want them to become mushy so make sure you keep your eye on them. Allow them to soften but still have a slight crisp to them so they hold up against all of your veggies to come.
While the zoodles are cooking, put your broccoli florets and sliced carrots into a microwaveable steamer for about 3-4 minutes. This will help them cook a lot faster and fully in your stir fry. When they are finished steaming, set aside until ready to throw them in with your other veggies.
When the zoodles are complete, remove them from heat and set aside with the tofu for later.
Now it’s time for all those veggies you have sliced and diced!
In a large wok or skillet, on medium/high heat, pour 1 tablespoon of olive oil. When hot add in your 2 cloves of minced garlic. Then add in your sliced peppers and mushrooms and saute. After about 3 minutes add in your steamed broccoli florets and carrots. Let veggies cook down together for a few minutes then add in your drained baby corn and water chestnuts. Cover your wok or skillet and turn heat down to a medium/low while the veggies continue to cook down.
While the veggies are covered and cooking, you can make your spicy green Thai curry sauce! In a large bowl, whisk together soy sauce, fish sauce, rice vinegar, coconut milk, green thai curry spice, peanut butter/tahini, sesame oil, chili paste, and ground black pepper. Taste your sauce often to see if it needs more of anything.
Then when completely mixed you will start to add small amounts of cornstarch and whisk it in. It will be a sort of trial and error to find how much cornstarch you need to thicken the sauce enough. This step is extremely important because you need the sauce to be thick enough to stick to your veggies.
Also- vegetables naturally sweat out most of their water into the wok/skillet when cooking. So, don’t worry when you notice liquid when you remove the lid on your wok. As long as your sauce is thick enough, you should be fine. However, if you are nervous it will be too soupy, you can remove some of the water from the bottom of the wok.
Once your sauce is complete, you can remove the lid from your wok or skillet and turn the heat off. Then take out a large platter or bowl and begin to assemble your Thai dish. Place the zoodles down first, then top with the browned tofu, followed by your hot stir fried vegetables. Lastly, pour your spicy green Thai curry sauce over the zoodles and tofu. Use tongs or two spoons to mix it all together. Then top your entire dish with the juice of 1 lime.
Now you can serve and enjoy!
***Oh! Don’t forget to put some spoons out for the inevitable moment when you will want to drink up whatever is left of this delicious sauce!