Tropical Thai “Noodles”

Tropical Thai Noodles

This is my favorite raw dish and it is so easy to prepare. It tastes so good that I have been reluctant to share the recipe.

I sort of cheated with this creation. The featured ingredient is the Red Thai Curry paste from Thai Kitchen.Red Thai Curry paste I am not certain if the paste is raw or not.

Ingredients: (3 (home servings)-6 raw-restaurant-sized servings)

4 Temple or Valencia oranges

2 tsp Red Thai Curry paste

1 tbsp Toasted Sesame oil

2 tbsp raw agave nectar

6  large Zucchini

1 1/2 cup Broccoli (shredded)

3/4 cup green onions (minced or finely chopped)

Optional Ingredients:

1 handful of unsulphured sodium-free sun-dried tomatoes (about 8 dried)

red pepper flakes


1. Use Spiral Slicer to turn Zucchini into “pasta.” The texture of the “pasta” improves if you let it air for a couple of hours but it is fine if you eat it when you slice it. The slicer will leave Zucchini remnants that you can use as a topping.

2. Slice oranges in quarters, remove seeds and add flesh to Vitamix.

3. Add Red Thai Curry paste, Toasted Sesame oil and Agave.

4. Blend ingredients for about 1 minute.

5. If you would like a thicker sauce, add sun-dried tomatoes and blend for another minute.

6. Add sauce to noodles and mix thoroughly garnish each serving of noodles with broccoli (1/4 cup per Zucchini) and green onions.

Note: With raw Zucchini noodles, I find it best not to add the sauce until serving time. This will limit the amount of excess water forming in the dish.

7. Sprinkle red pepper flakes (optional)


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