Red Curry Almond Butter Zucchini Noodles

Is there a better way to enjoy crisp, in-season summer squash than by coating zucchini noodles in red curry almond butter sauce that's savory, satisfying and just the right amount of spicy? Add a hit of protein with crunchy edamame, and you have a refreshing summer dinner that happens to be vegan and gluten-free!

How to make zucchini noodles

Zucchini noodles, or zoodles, are a great way to enjoy in-season produce. You can make veggie noodles from all sorts of squash, carrots (coodles!) and other root veggies, cucumbers (like in this refreshing cucumber salad).

Once you get started spiralizing, you'll open up a whole new way to enjoy a variety of veggies with different sauces and toppings that are lower-carb than traditional pasta dishes, and naturally gluten-free. The best part is that it's not difficult to make zoodles of all sorts!

There are handy spiralizers you can purchase that will do the work for you. But for many veggies, including zucchini and other summer squash, it's also simple to make zucchini noodles with an old-fashioned cutting board and knife.

First, simply trim and slice your zucchini lengthwise into planks, about ⅛ of an inch thick. Then stack your planks on top of each other and slice them the long way into thin noodles. Voila: the perfect zoodle shape for this red curry almond butter sauce.

How to cook zucchini noodles so they don't get soggy

After you've made your zucchini noodles, the next step is to cook them without turning them into a soggy mess.

Zucchini, like other squash, contains a lot of water. When you pan-fry zucchini noodles, they release most of this water and you may end up with steamed, soggy zoodles rather than the crisp noodles that will hold up well with creamy almond butter sauce.

To avoid soggy zoodles, sprinkle your cut or spiralized zucchini noodles with a good pinch of salt in a colander.

Toss and let them sit for at least 10 minutes before transferring them to a clean dish cloth and wringing out as much water as possible. This will help your zucchini release a lot of that water, which will allow for better crisping in the pan.

Red curry almond butter sauce

This recipe makes some of the creamiest red curry almond butter sauce to coat your *expertly* cooked zucchini noodles. The sauce is super simple to make too.

All you'll do is toss everything into a blender and blend away until smooth and creamy!

More zucchini recipes you'll love:

• Vegan Zucchini Fritters with Lemon Cashew Cream
• Creamy Arugula Pesto Pasta Salad with Zucchini via The First Mess
• Vegan Minestrone Soup
• Zucchini Carrot Muffins

If you make these red curry almond butter zucchini noodles, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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