Zucchini Noodle Stir-Fry with Cashew-Free Thai Sauce

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Whole30-friendly stir-fry featuring zucchini noodles tossed in a tangy, nut-free Thai-inspired sauce with crisp vegetables. This Thai Whole30 recipe (vegan), ready in about 25 minutes, pairs zucchini, spiralized into noodles, carrot, julienned, and red bell pepper, thinly sliced for a weeknight-friendly dinner. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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.

Prep: 15 min Cook: 10 min Serves 4 Thai cuisine 140 cal/serving

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Ingredients

4 medium zucchini, spiralized into noodles
1 large carrot, julienned
1 medium red bell pepper, thinly sliced
3 stalks green onions, sliced
3 tbsp coconut aminos
2 tbsp fresh lime juice
1 tsp fresh ginger, grated
2 garlic cloves, minced
2 tbsp olive oil
1/4 tsp red chili flakes
1/4 cup fresh cilantro, chopped

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 2 minced garlic cloves and 1 tsp grated fresh ginger, sautéing for 30 seconds until fragrant.
Step 2: Add 1 large julienned carrot and 1 medium thinly sliced red bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are just tender but still crisp.
Step 3: Add 4 spiralized medium zucchinis and 3 sliced green onions to the skillet. Pour in 3 tbsp coconut aminos, 2 tbsp fresh lime juice, and sprinkle 1/4 tsp red chili flakes. Toss gently and cook for 2-3 minutes until zucchini noodles are slightly softened but not soggy.
Step 4: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve immediately as a light, refreshing Whole30 meal.