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Delicious Thai Peanut Zucchini Noodles Recipe

Thai Peanut Zucchini Noodles made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

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

Method
 

  1. Begin by spiralizing the zucchini using a spiralizer or vegetable peeler. Set the spiralized zucchini aside in a large mixing bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and transfer the Thai Peanut Zucchini Noodles to serving plates. Garnish with chopped peanuts, sesame seeds, and sliced green onions.

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