Zucchini Noodle Stir-Fry with Cashew-Free Thai Basil Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A vibrant stir-fry of zucchini noodles and colorful vegetables tossed in a savory, nut-free Thai basil sauce perfect for Whole30. This Thai-inspired Whole30 recipe (gluten free), ready in about 27 minutes, pairs zucchini, red bell pepper, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, spiralized into noodles zucchini
• 1 medium, thinly sliced red bell pepper
• 1 large, julienned carrot
• 1 small, thinly sliced yellow onion
• 3, minced garlic cloves
• 1/2 cup, chopped fresh Thai basil leaves
• 3 tbsp coconut aminos
• 1 tbsp (optional for Whole30) fish sauce
• 1 tbsp fresh lime juice
• 2 tbsp extra virgin olive oil
• 1/4 tsp red chili flakes
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 small thinly sliced yellow onion, 1 medium thinly sliced red bell pepper, and 1 large julienned carrot. Stir-fry for 4-5 minutes until vegetables begin to soften but retain crunch.
3. Step 3: Stir in 3 medium spiralized zucchini noodles, 3 tbsp coconut aminos, 1 tbsp fish sauce (optional), 1 tbsp fresh lime juice, 1/4 tsp red chili flakes, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook for 2-3 minutes, tossing gently until zucchini noodles soften but do not become mushy.
4. Step 4: Remove from heat and fold in 1/2 cup chopped fresh Thai basil leaves. Serve immediately as a light, flavorful Whole30 compliant meal.