Introduction
Thai Peanut Zucchini Noodles offer a vibrant and flavorful twist on traditional pasta dishes. This recipe combines the freshness of zucchini with a rich, creamy peanut sauce, making it a delightful choice for lighter meals.
Whether you’re following a gluten-free diet, looking for a quick weeknight dinner, or simply craving something delicious, these zucchini noodles are sure to satisfy. They are easy to prepare and packed with nutrients, allowing you to indulge without the guilt.
Ingredients
- 4 medium zucchini, spiralized
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha, or to taste
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil (or olive oil)
- 1/4 cup chopped peanuts, for garnish
- 1 tablespoon sesame seeds (optional), for garnish
- 2 green onions, sliced, for garnish
Directions & Preparation
- Begin by spiralizing the zucchini using a spiralizer or vegetable peeler. Set the spiralized zucchini aside in a large mixing bowl.
- In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey, sriracha, garlic, and ginger until smooth and well combined.
- Heat the sesame oil in a large skillet over medium heat. Once hot, add the spiralized zucchini and sauté for 2-3 minutes, just until slightly tender but still crisp.
- Pour the peanut sauce over the sautéed zucchini noodles and toss gently to coat evenly. Cook for an additional 1-2 minutes to heat the sauce through, ensuring the noodles are well coated.
- Remove from heat and transfer the Thai Peanut Zucchini Noodles to serving plates. Garnish with chopped peanuts, sesame seeds, and sliced green onions.
FAQs
What if the peanut sauce is too thick?
If the sauce is too thick, you can thin it out by adding a small amount of water or additional lime juice until you reach the desired consistency.
Can I use other vegetables instead of zucchini?
Yes, you can substitute zucchini with other spiralizable vegetables like cucumber or carrots for a different texture and flavor.
How can I add protein to this dish?
To add protein, consider including grilled chicken, shrimp, or tofu. Cook them separately and mix them in before serving.
What if I want spicier noodles?
For extra heat, increase the amount of sriracha in the peanut sauce or add red pepper flakes to taste.
Can I make this dish vegan?
This recipe is easily made vegan by using maple syrup instead of honey and ensuring the soy sauce is plant-based.
What is the best way to serve these noodles?
These noodles are best served immediately after preparation when they are fresh and warm, but they can be enjoyed cold as a salad as well.
Conclusion
Thai Peanut Zucchini Noodles are a delightful and healthy dish that brings the flavors of Thailand right to your kitchen. With minimal ingredients and quick preparation, you can enjoy a satisfying meal in no time.
Feel free to experiment with additional toppings or proteins to make this dish your own. Enjoy these noodles as a refreshing and nutritious option any day of the week!
Recipe Card
Delicious Thai Peanut Zucchini Noodles Recipe
Ingredients
- 4 medium zucchini spiralized
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha or to taste
- 1 clove garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil or olive oil
- 1/4 cup chopped peanuts for garnish
- 1 tablespoon sesame seeds optional, for garnish
- 2 green onions sliced, for garnish
Instructions
- Begin by spiralizing the zucchini using a spiralizer or vegetable peeler. Set the spiralized zucchini aside in a large mixing bowl.
- In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey, sriracha, garlic, and ginger until smooth and well combined.
- Heat the sesame oil in a large skillet over medium heat. Once hot, add the spiralized zucchini and sauté for 2-3 minutes, just until slightly tender but still crisp.
- Pour the peanut sauce over the sautéed zucchini noodles and toss gently to coat evenly. Cook for an additional 1-2 minutes to heat the sauce through, ensuring the noodles are well coated.
- Remove from heat and transfer the Thai Peanut Zucchini Noodles to serving plates. Garnish with chopped peanuts, sesame seeds, and sliced green onions.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
