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Delicious Thai Peanut Zucchini Noodles Recipe

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

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.