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Cashew and Zucchini Thai Noodles Recipe



GARNISHES (all optional)

  • 1/2 cup coriander leaves
  • 1 stalk spring onion/scallion fine chopped
  • 1 tbsp black sesame seeds


  • Get your water boiling in a pot for your rice noodles. Cook them 4-5 minutes in plenty of boiling water until tender, strain and drizzle with sesame oil to stop from sticking, and set aside.

While the water is warming to the boil / rice noodles are cooking:

  • Blitz your herbs until they are fine chopped in a blender, TM or mortar and pestle. Set aside.
  • Mix up your sauce in a little cup with a bit of a stir. Done. Easy. Set aside.
  • Spiralize your grate your zucchini.
  • Chop your garnishes to have ready.
  • Then, heat a large frying pan with your sesame and coconut oils.
  • Toss in your sauce and bring to a boil for a minute to cook off the fishy smell of the fish sauce
  • Then toss in your zoodles and the fine blitzed herbs
  • Toss through your rice noodles, separating them out with a set of tongs in each hand to ensure they coat with the sauce and mix well with the zucchini.
  • Toss in the crushed, toasted cashews and stir through briefly.
  • You’re done. Pop into a bowl and garnish with whatever you have at the ready from the garnish list.
  • NOTE: If you’re doing zoodles only, grain free, be sure not to leave them cooking in the sauce for literally more than a minute or 2. They will turn to mush otherwise.