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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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/thai-peanut-zoodles-recipe/