Courgetti Pad Thai Recipe with Satay Sauce

 Courgetti Pad Thai Recipe with Satay Sauce

To the unconverted courgetti sounds like some silly fad a marketing team cooked up to sell yet another kitchen gadget to the willing masses. Probably via endless picture perfect posts on Pinterest to make you think that you too could make three courgettes look more appetising than a steaming bowl of spaghetti.

I always feel a bit of a fraud when I blog a courgetti recipe, like I’m involved in some kind of weird spiraliser pyramid scheme that I’m not actually getting paid for. I barely believe myself when I write that courgetti actually tastes better than spaghetti with my favourite tomato sauce recipe, and I’m the one eating it.

Since moving I’ve been trying to make eating courgetti a weekly routine. Alex isn’t convinced and I do feel strangely guilty when I place a bowl of vegetables in front of him instead of something more traditionally substantial, but for now he’s pretending to enjoy every mouthful (although he is probably plotting a plausible kidnapping attempt on the spiraliser behind my back). 

So here I am, back to feeling like a fraud again because on the one hand I truly adore eating ribbon after ribbon of colourful veg but the other 50% stomaching my handiwork is not quite as convinced. Under any other circumstance I’d never blog a recipe that half the room didn’t really like, but then the sample size for this one is so small and I’m convinced any courgetti converts out there are going to love it, so let’s just get on with it…

Courgetti Pad Thai Recipe with Satay Sauce

Ingredients (serves two)

  • Two large courgettes
  • Two carrots
  • Half a cucumber 
  • Sesame oil
  • Peanut butter
  • Coconut milk
  • Garlic
  • Coriander 
  • Soy sauce
  • Lime
  • Fresh red chilies (optional)
  • Beansprouts (optional)
  • Crushed peanuts (optional)
  • Chicken / beef / tofu (optional)


  1. Spiralise the courgettes, cucumber and carrot and put in a large mixing bowl
  2. Heat sesame oil on a low heat and then add one clove of crushed garlic
  3. Add half a tablespoon of light soy sauce followed by two tablespoons of peanut butter and stir
  4. Take sauce off the heat and pour in the coconut milk a tablespoon at a time until you get to a consistency you like
  5. Pour sauce on top of the vegetables and combine so all the vegetables are well coated
  6. Dish up and top with plenty of fresh coriander, red chillies, beansprouts, crushed peanuts and cooked meat or tofu (if using). Serve with a wedge of lime.

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