Thai Peanut Zoodles Recipe

Introduction

This Thai Peanut Zoodles recipe offers a fresh and flavorful way to enjoy spiralized zucchini noodles tossed in a creamy, zesty peanut sauce. Perfect as a light main course or a vibrant side dish, it combines crisp veggies with a rich, slightly spicy dressing for a satisfying meal that’s quick to prepare.

Ingredients

• Peanut Sauce (makes ½ cup):
• ⅓ cup unsweetened peanut butter
• 1 tablespoon soy sauce or gluten-free alternative
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon finely grated ginger
• 1 clove garlic, finely grated
• 1 teaspoon sriracha
• Water, as needed to adjust consistency
• Vegetables and Zoodles:
• 2 tablespoons avocado oil
• 2 green onions, thinly sliced (separate stalk and stem)
• 1 large carrot, shredded (about 1 cup)
• ½ large red bell pepper, thinly sliced (about 1 cup)
• ¼ pound purple cabbage, thinly sliced (about 1 cup)
• 1 zucchini, spiralized (3–4 cups)

Instructions

1. Step 1: In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, grated ginger, grated garlic, and sriracha until fully combined.
2. Step 2: Slowly add small amounts of water while whisking until the peanut sauce reaches your desired consistency.
3. Step 3: Heat avocado oil in a large skillet over medium-high heat.
4. Step 4: Add the white parts of the green onions, shredded carrot, red bell pepper, and purple cabbage to the skillet. Sauté for a few minutes until the vegetables are tender but still crisp.
5. Step 5: Add the spiralized zucchini noodles and sauté for about 2 minutes until they begin to soften. Turn off the heat.
6. Step 6: Gently fold in the peanut sauce in small amounts until all noodles and vegetables are evenly coated.
7. Step 7: Serve warm or chilled. Garnish with the green onion tops, crushed peanuts, fresh cilantro, and a squeeze of lime if desired.

Tips & Variations

• Use gluten-free tamari instead of soy sauce for a gluten-free option.
• Add crushed peanuts or chopped cashews for extra crunch.
• For more heat, increase the sriracha or add a pinch of cayenne pepper.
• Swap zucchini for other spiralized vegetables like cucumber or sweet potato.
• Serve with grilled tofu or chicken for added protein.

Storage

Store leftover Thai peanut zoodles in an airtight container in the refrigerator for up to 2 days. The noodles may soften over time, so it’s best enjoyed fresh or within a day. Reheat gently in a skillet over low heat or serve cold as a refreshing salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut sauce ahead of time?

Yes, the peanut sauce can be prepared a day in advance and stored in the refrigerator. Stir well before using as it may thicken when chilled.

What if I don’t have a spiralizer?

If you don’t have a spiralizer, you can use a vegetable peeler to create thin zucchini ribbons or buy pre-spiralized zucchini from many grocery stores.

Thai Peanut Zoodles Recipe

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4.8 from 488 reviews

A vibrant and healthy Thai Peanut Zoodles recipe featuring spiralized zucchini noodles tossed with fresh vegetables and a flavorful, tangy peanut sauce. This quick and easy dish combines crunchy carrots, bell peppers, and purple cabbage with a creamy peanut sauce for a perfect gluten-free and vegan meal or side dish.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American, Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Peanut Sauce (makes ½ cup)

• ⅓ cup Unsweetened Peanut Butter
• 1 tablespoon Soy Sauce, or gluten-free alternative
• 1 tablespoon Unseasoned Rice Vinegar
• 1 tablespoon Maple Syrup
• 1 teaspoon Ginger, finely grated
• 1 clove Garlic, finely grated
• 1 teaspoon Sriracha
• Water, as needed to adjust consistency

Vegetables and Zoodles

• 2 tablespoons Avocado Oil
• 2 Green Onions, thinly sliced; stalk and stem separated
• 1 large Carrot, shredded (about 1 cup)
• ½ large Red Bell Pepper, thinly sliced (about 1 cup)
• ¼ pound Purple Cabbage, thinly sliced (about 1 cup)
• 1 Zucchini, spiralized (3–4 cups)

Instructions

1. Make the 5-minute peanut sauce: In a small mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, ginger, garlic, and sriracha until well combined. Slowly add small amounts of water and continue whisking until the sauce reaches your desired consistency.
2. Cook the zoodles and vegetables: Heat avocado oil in a large nonstick skillet over medium-high heat. Add the white parts of the green onions, shredded carrot, sliced red bell pepper, and thinly sliced purple cabbage. Sauté for a few minutes until the vegetables become tender.
3. Add zucchini noodles: Add the spiralized zucchini to the skillet and sauté for about 2 minutes until the zoodles start to soften. Turn off the heat to prevent overcooking.
4. Combine with peanut sauce: Gently fold in the prepared peanut sauce in small increments until the noodles and vegetables are coated to your liking.
5. Serve: Serve the Thai peanut zoodles warm or chilled. Garnish with the green onion tops, crushed peanuts, fresh cilantro, and a squeeze of lime if desired.
6. Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

• Adjust the water quantity in the peanut sauce to achieve the desired consistency, whether thicker for dipping or thinner for tossing.
• For added protein, consider topping with tofu or cooked chicken (not included in original recipe).
• Use gluten-free soy sauce to keep this dish gluten-free.
• Spiralize zucchini fresh just before cooking for best texture.
• The dish can be served warm or chilled based on preference.

Keywords: Thai peanut zoodles, gluten free, vegan, spiralized zucchini, peanut sauce, healthy noodles, vegetable stir-fry