Thai Pork and Zoodle Salad

October 15, 2014

Thai Pork and Zoodle Salad

I was reading an article the other day about how to be successful in life. In particular, it talked about how the questions you ask yourself every day determine the kind of life you lead.
Because those questions trigger answers that lead to actions.
So if you ask yourself limiting questions, you’ll get limited results. If, instead you ask yourself forwarding questions, you set no boundaries to what you can achieve in life.
I thought about it for a moment: what questions do I most often ask myself every day?

I noted them down and found that these are the most recurring ones:
  • Can I get away with hitting snooze one more time?
    Believe it or not, I ask myself this question every single morning at around 7am.
  • Where’s the phone” and “Where did I put my keys
    These are pretty popular questions — a panic attack often follows shortly afterwards.
  • What was I supposed to say/remember or what did I come into this room for?
    I'm sure it's a sign that I am aging, that’s OK.
  • Why didn't I learn parkour?
    Parkour is SIK. But then I remember that if I ever take a class the other kids will humiliate me and laugh at me — kids are mean.
  • Am I wasting my time?
    The answer is unfortunately often: YES.
  • "What the hell?!?"
    No, seriously.
  • Ketchup or Catsup?
    This is a daunting question, but I don’t wanna know the answer.
  • Why did I do that?” alternatively "Why did I say that?"
    I ask myself these questions every time I do/say something stupid and then I immediately want to hit Ctrl - Z to undo. But then my brain kicks in and I realise it’s too late and that I’m just a moron.

Thai Pork and Zoodle Salad

Then there’s the question I like the most: “What am I going to cook/eat?
Not surprisingly, I always have the answer to that question. I don’t mean to brag, but I know my way around the kitchen.
Take for instance this Thai Pork and Zoodle salad. The idea for this recipe popped-up in my head the other night. Just like that.
I eat something similar at a Thai place here in town, with rice noodles instead of zoodles.
I love it because it’s a complete and refreshing dish.
I know that refreshing isn’t usually an adjective that we associate with pork or spicy food — but in this salad the bright flavor of zoodles, lime juice, carrots, scallions, and cilantro transform the pork into something so light and delicious.
It’s spicy, salty, sour, and sweet — all at once. It also has a terrific texture, with crisp carrots, scallions and tender noodles.
I like to serve it on a large platter so that everyone can customize their meal. It can also be easily doubled or tripled for a crowd.
One bite is all it takes: it’s love at first salty-sour-sweet-crunchy forkful.
Afterwards they will praise you for how exotic and delicious this meal was and clamor for more!

Thai Pork and Zoodle Salad
Thai Pork and Zoodle Salad                                                                             Print this recipe!

Serves 4

6 medium zucchini
1 2-inch piece fresh ginger, peeled and grated
4 tablespoons wheat-free soy sauce (or coconut aminos)
3 tablespoons Sriracha (make your own Sriracha with this recipe)
Juice of 2 limes
1 teaspoon fish sauce (I used Red Boat)
2 tablespoons olive oil, divided
1 lb / 453 gr organic ground pork
4 tablespoons toasted sesame seeds
2 carrots, julienned
2 scallions, thinly sliced
1 chili pepper, seeded and chopped
Handful of fresh cilantro, chopped


Using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
Let noodles rest for about 3 to 5 minutes in the bowl so that they can release all of the moisture. Drain the excess water and set aside.
In a small bowl mix grated ginger, soy sauce (or coconut aminos), Sriracha, fish sauce, lime juice and 1 tablespoon of olive oil. Set aside.
Heat remaining tablespoon of olive oil in a large skillet over medium-high heat, add ground pork and cook until brown, about 15 minutes - breaking it into small pieces with the tines of a fork.
Add ½ of the sauce and cook for further 5 minutes.
Arrange zoodles, pork, carrots, scallions, chili pepper, cilantro on a large serving platter. Sprinkle with toasted sesame seeds and serve with lime wedges and remaining sauce.

Nutrition facts

One serving yields 495 calories, 35 grams of fat, 9 grams of carbs and 21 grams of protein.


  1. Wow! I love that it's a complete meal and that everyone can customize it. Pinned!

  2. Hahahahaha this post cracked me up. You're a riot Mike! Great recipe too.

  3. Looks like a 'zoodle' salad is in my future! I asked myself at least half of those questions just yesterday alone - why do I always forget what I've come into a room to get? Not surprising that you always have the answer to dinner though - your recipes are so creative and delicious looking! :)

    1. The "What I've come into a room to get?" question is so common, it's almost scary...

  4. Dude - I think I ask myself 6 out of those 7 questions of yours!!! And I ask this one "What was I supposed to say/remember or what did I come into this room for?” more than a dozen times A DAY!!!
    This Thai dish sounds so delicious - and as you put it - refreshing!

    1. "What did I come into this room for?” is definitely one of the most recurring ones. I think we just don't concentrate enough anymore. We're too distracted...

  5. You said it all with "It’s spicy, salty, sour, and sweet — all at once. It also has a terrific texture, with crisp carrots, scallions and tender noodles." Looks amazing Mike.

  6. Another amazing looking dish! Can't wait to try.

    1. Awesome Lauren! You're quickly becoming my official recipe tester. :)

  7. Dude, this is one of your best yet. Amazing as always. HUGE fan.

  8. Zucchini noodles are awesome! Thanks for sharing. "Where's my phone?" questions are always followed by almost-panic attacks for me haha!

  9. A couple of those run through my mind all day long, especially "why did I do that?" and "What the hell!" Awesome looking pork and zoodle salad! Love the salty pork with the fresh zoodles, lime juice, and cilantro!

  10. One of my favorite posts from Iron Mike... ;-)
    My questions are a little different - I never hit the snooze, 5am I am ready to jump off the bed and hit the day in full speed...
    (would you believe I was IN THE LAB at 5:10an this morning?)

    but "what did I come into this room for?" - happens almost daily. Please don't say anything... (sigh)

    1. 5am?????? Are you sure you're from Brazil? At what time you go to bed? Or are you some sort of vampire?

    2. Oh, NOOOOOO! You've found my secret!!!!!! ;-)

  11. Our brains must think the same, mate- completely go through those questions allll the time. Now this recipe is I just talked myself out of buying a spiralizer and then you post this.

    1. You need a spiralizer dude...uhm sorry...mate! It's like the most important gadget ever invented!

  12. damn delicious and healty version of "pasta"
    i once made a noodle with squash too, i guess i'm gonna try this recipe later on!

  13. Your posts always make me laugh, Mike. I frequently ask myself, "Why in the heck did I just say that?" Someone needs to invite the Ctrl+Z for real life. Maybe we can put Chris in charge of that. He seems like a smart guy. Oh, did you see the Tweet @Nateblogs sent you? Feel free to email me if you have questions. In somewhat related news, this Thai Pork and Zoodle Salad looks amazing. Can I have your leftovers?

    1. I would need Ctrl - Z at least a couple of things every Chris better get on with the project, because it's now a priority.
      PS I saw that tweet just now, will let you know if I have any question. Thanks!

  14. Dude, this sounds amazing! Love thai flavors.. and this is such a great application for zoodles.

    And, I often ask myself “Why didn't I learn parkour?”. Did you see The Office episode about parkour? And I'm guessing you're all about American Ninja Warrior, right? Those guys are sick!

    1. Dude we should totally take a Parkour class together and bully the other kids. You in?

  15. Dude this looks so delicious and a filling meal in itself!!

  16. I made this tonight for dinner and JUST finished devouring it... So delicious! The dressing is sour/light/slightly spicy, and the added touch of toasted sesame seeds are so good. It's really quick and easy to prepare, and I got nearly ALL of the ingredients listed for $10 and some change. For two people, you can't beat that. Thanks for the recipe, Mike! Also, I ask myself "Why did I come in this room?" all the time, but I can't blame age for that. I have to blame, umm, something else that makes me a tad bit forgetful ;)

  17. This goes to prove you can have healthy food that tastes great, we love food and sometimes it is difficult to get the healthy option and taste so this hits the mark and is a firm favourite along with chicken zoodle soup, the sprializer is a great addition to the kitchen gadgets

  18. i adore this recipe . i have shared it with many many friends. i do it in a non stick pan and just cook , kind of steam the zoodles a la dente. i am making it once again today for guests. each time i serve this to friends they always love it as i do. one of my classics dishes i keep coming back to easy to tweek for more servings and can play around with it a bit if desired. i will say its perfect as is just so you know. thanks one of my favorite dishes ever.

  19. Great recipe, I didn't need 6 medium zucchini. I used about 4 and it was perfect for 4 servings.

    The flavor of this dish was on point!