Tired of the same old boring salads for lunch? Shake up your meal prep routine with these incredible Creamy Thai Zucchini Noodles! This recipe is a game-changer: light, refreshing, and packed with a spicy-sweet punch that will have you counting down the minutes to lunchtime. In just 30 minutes, you can prep a healthy, low-carb meal that’s bursting with flavor. The secret is in the sauce—a luscious blend of Greek yogurt, mayo, and sweet chili that perfectly coats the crisp-tender zoodles. Let’s get cooking!
Ingredients
• For the Zucchini Noodles
• 4 medium zucchini / 24-28 oz / 700-800g, spiralized
• 1 tbsp. olive oil / 0.5 oz / 14g
• For the Creamy Thai Sauce
• 6 tbsp. Plain Greek Yogurt / 3.2 oz / 90g
• 6 tbsp. Mayo / 3.2 oz / 90g
• 6 tbsp. Thai Sweet Chili Sauce / 3.7 oz / 105g
• 1.5 teaspoons Honey / 0.37 oz / 10.5g
• 1.5 teaspoons Sriracha / 0.32 oz / 9g
• 2 teaspoons Lime Juice / 0.35 oz / 10g
Instructions
1. Prepare the sauce: In a large bowl, whisk together the Greek yogurt, mayo, Thai sweet chili sauce, honey, Sriracha, and lime juice until completely smooth. Taste and adjust the spice or sweetness to your liking. Portion the sauce into four small, separate containers for meal prep.
2. Cook your protein (optional): If adding protein like chicken or shrimp, cook it thoroughly and set it aside.
3. Sauté the zoodles: Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini and cook for 2-3 minutes, tossing frequently, until just tender-crisp. Be careful not to overcook!
4. Drain thoroughly: Remove the skillet from the heat and transfer the zucchini noodles to a colander. Let them drain for at least 10 minutes to release excess water, which is key to avoiding a soggy dish.
5. Assemble for meal prep: Divide the drained zucchini noodles and any cooked protein among four meal prep containers. Store the noodles and sauce containers in the refrigerator for up to 3 days.
6. To serve: Reheat the noodles and protein. Drain any additional water that has collected. Pour one container of sauce over the warm noodles, toss to combine, and enjoy immediately!
Nutritional Information
• Nutrition Per Serving
• Calories: 161
• Net Carbs: 18g
• Protein: 9g
• Fat: 1g
• Fiber: 0g
• Note: is an estimate and may vary based on used.
Pro Tips
• To prevent watery noodles, salt your spiralized zucchini and let it sit in a colander for 20-30 minutes before cooking. Pat dry with a paper towel.
• Do not overcook the zoodles! Sauté them for only 2-3 minutes to keep them crisp and prevent them from becoming mushy.
• For a heartier meal, add cooked shredded chicken, grilled shrimp, or crispy tofu.
• The sauce is the star, so feel free to customize it. Add a splash of soy sauce for umami or a pinch of fresh ginger for extra zest.
FAQ
Q: How do I stop my zucchini noodles from getting watery
A: To prevent watery zoodles, it’s crucial to remove excess moisture. You can salt the raw spiralized zucchini and let it drain in a colander for 20-30 minutes before cooking. Alternatively, after sautéing, drain the cooked noodles in a colander for at least 10 minutes.
Q: Can I add protein to this recipe
A: Yes, this recipe is great with added protein. For a more filling meal, consider adding cooked shredded chicken, grilled shrimp, or crispy tofu.
Q: How long does this last for meal prep
A: For meal prep, store the drained zucchini noodles and the creamy Thai sauce in separate containers in the refrigerator. They will stay fresh for up to 3 days.
Q: Is this recipe low-carb
A: Yes, these Creamy Thai Zucchini Noodles are a healthy, low-carb meal option. Each serving has an estimated 18g of net carbs.
