Oodles of Zoodles with Peanutty Curry Sauce

In Pasta, Rice, and Grains, Recipes by Lori Hill0 Comments

John and I recently paid a visit to our friend Jaime Rothbard, aka The Foodie Alchemist, who showed us the power of batch cooking.  This recipe for Peanut Curry Sauce serves 8 to 10 people, but if you don’t have 8 to 10 people to serve, pop it in the fridge (or the freezer) and eat it all week long to save time on food prep. 

Jaime introduced us to zoodles, noodles made from squash! What a fun and easy way to get veggies into your diet! We made our noodles with the Zoodle Slicer which, as of this writing, only costs $10.99 on Amazon. We used about 2 squash per serving. 

This recipe is plant-based and gluten-free if you replace the soy sauce with tamari sauce. 

Ooodles of Zoodles with Peanutty Curry Sauce
Serves 10
These easy-to-make squash zoodles add a bit of crunch to a peanut curry sauce packed with fresh herbs. Plant-based and gluten-free.
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
278 calories
29 g
0 g
15 g
15 g
2 g
348 g
397 g
11 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 278
Calories from Fat 123
% Daily Value *
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 0mg
Sodium 397mg
Total Carbohydrates 29g
Dietary Fiber 10g
Sugars 11g
Protein 15g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Sauce
  1. 2 cups coarsely chopped sweet potato (about 1 large)
  2. 2 cups coarsely chopped zucchini squash (about 1 medium)
  3. 1 cup coarsely chopped carrot (about 2 large)
  4. 1 cup coarsely chopped tomato (about 2)
  5. 1 cup coarsely chopped yellow onion (about half a large)
  6. 1/2 cup shallots (about 1 bulb)
  7. 1 TB minced garlic, rested for 10 minutes (about 2 cloves)
  8. 2 TB grated fresh ginger (a thumb-sized root)
  9. 1 cup peanut butter
  10. 2 to 3 tsp curry powder
  11. 1 TB soy sauce (or tamari to make gluten-free)
  12. 1 TB liquid aminos
  13. 1/2 tsp sea salt
  14. 1/2 tsp fresh ground pepper
  15. 1/2 cup brewer's yeast
  16. 1/2 cup finely chopped Thai basil, including stems
  17. 1/2 cup finely chopped cilantro, including stems
  18. 1/2 cup finely chopped green onion
  19. Sriracha to taste
For the Zoodles
  1. 10 zucchini squash
  2. 10 yellow squash
For the Sauce
  1. Coarsely chop sweet potato, zucchini, carrot, tomato, and onion into uniform chunks, about 1 inch
  2. Place in large pot and add water until all veggies are barely covered
  3. Add shallots, garlic, ginger, and peanut butter
  4. Cover and bring to a boil
  5. Once boiling, reduce heat to simmer with lid slightly ajar
  6. Cook until vegetables are fork tender, about 10 to 15 minutes
  7. Remove from heat
  8. Pour cooked sauce into blender
  9. Add curry powder, soy sauce, liquid aminos, salt, pepper, brewer's yeast, Thai basil, cilantro and green onion
  10. Puree until smooth
For the Zoodles
  1. Slice off the end of each squash
  2. Hold the Zoodle Slicer in one hand and push and turn the squash with the other hand
  3. Place zoodles in a shallow sauce pan with enough water to just cover the bottom
  4. Cook for 1 to 2 minutes, just enough to warm them
  5. Drain zoodles in a collander and toss with sauce
  6. Top with sriracha for added spiciness
  1. While sauce is cooking, finely chop fresh herbs.
  2. For the liquid amino, we used Braggs.
  3. Be sure squash for zoodles is very fresh or they will break apart when spiraled.
  4. DO NOT OVERCOOK or zoodles will lose their crunch. You do NOT want them soft like traditional pasta.
  5. If making small batches of zoodles, plan for 2 squash per person.
  6. If you want an even spicier sauce, add cayenne, chipotle powder, or other chili to the sauce in the blender.
  7. Other herbs you can add include parsley, thyme, and mint (but only use half the amount of mint compared to the other herbs).
  8. Top with your favorite hot sauce, additional chopped herbs, a drizzle of toasted sesame oil, seeds or chopped nuts.
Adapted from The Foodie Alchemist
Adapted from The Foodie Alchemist
Sister Eden http://www.sistereden.com/
Lori Hill

Lori Hill

Lori Hill is a plant eater, trash picker upper, climate activist, wife, and mom to 2 human boys, 2 cat boys, and 1 dog boy. On a mission to do all she can to take better care of the planet, Lori created Sister Eden Media, a green lifestyle company, to inspire others to give a damn and live more gently on Earth. She shares tips on her YouTube channel, Facebook, Twitter, and Instagram and also frequently appears on television.
Lori Hill

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