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 developed and reviewed.

A vibrant Whole30-friendly stir-fry featuring zucchini noodles tossed in a tangy, nut-free Thai-inspired sauce with crisp vegetables. This Thai-inspired Whole30 recipe (vegan), ready in about 25 minutes, pairs zucchini, spiralized into noodles, carrot, julienned, red bell pepper, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

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

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Ingredients

4 medium zucchinis 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.