Recipe: Ginger Thai Rainbow Noodles
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Published on July 12, 2019

spiralized beets zucchini and squash

Recipe: Ginger Thai Rainbow Noodles

This recipe makes for a colorful, healthy meal.

Ginger Thai Rainbow Noodles 

Serves: 6


  • 1 tablespoon olive oil
  • 1 zucchini, spiralized
  • ½ butternut squash, spiralized
  • 1 red or yellow beet, spiralized
  • 1 red bell pepper, sliced thin
  • 8 ounces brown rice noodles
  • 1 cup edamame, thawed


  • ¼ cup olive oil
  • 3 tablespoons peanut butter
  • 3 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • ½ teaspoon ground ginger
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 3 tablespoons chopped basil 


  1. Cook rice noodles according to directions on the box.
  2. To make dressing, combine all ingredients and mix well.
  3. Heat 1 tablespoon olive oil in large skillet. Once hot, add spiralized beet, spiralized butternut squash, and spiralized zucchini.
  4. Cook for 3-4 minutes until softened.
  5. Add 2-3 tablespoons water while sautéing to help spiralized vegetables soften.
  6. Add edamame and cook for 1 additional minute. Remove from heat.
  7. Once rice noodles are cooked, combine with vegetables and toss with dressing.

Nutrition Facts: 1 serving provides 382 calories, 17 grams fat, 5 grams fiber and 9 grams protein.


Fun Facts

• Instead of using all rice noodles or pasta, try vegetable noodles. They are a much healthier and colorful alternative.

• High in fiber and antioxidants, this noodle dish is packed with cancer-fighting phytonutrients.

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