Recipe: Thai carrot and courgette stir-fry

Rating: 4.1 stars based on 443 reviews

Serves 2


  • 2 courgettes (spiralised)
  • 1 large carrot (spiralised)
  • 1/2 a red pepper (thinly sliced)
  • 1/2 a yellow pepper (thinly sliced)
  • A large handful of baby sweetcorn (chopped)
  • A handful of cashews
  • A handful of fresh basil
  • Coconut oil for cooking

For the dressing

  • 2 teaspoons tamari
  • Juice of 1 lime
  • 1 clove of garlic (minced)
  • 1/8 teaspoon ground ginger
  • 1 tablespoon peanut butter
  • A handful of fresh coriander (finely chopped)
  • Chilli flakes to taste


  • Cut and chop all your vegetables and prepare the dressing.
  • Heat a frying pan on the stove-top and melt the coconut oil.
  • Lightly fry the sweetcorn and peppers for 1-2 minutes until they begin to soften.
  • Then add your vegetable noodles and cashews and continue to cook until they soften ever so slightly as well.
  • Sprinkle and stir in your fresh basil, then pour over the dressing and mix until well coated.
  • Remove from the heat, serve and enjoy!


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