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- Zucchini and Vegetables - 4 medium zucchinis, spiralized into zoodles - 1 cup red bell pepper, thinly sliced - 1 cup shredded carrots - 2 green onions, chopped - 1/4 cup fresh cilantro, chopped - Peanut Sauce Components - 1/2 cup peanut butter (smooth) - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon lime juice - 1 tablespoon sriracha (adjust to taste) - 1 teaspoon grated ginger - 1 tablespoon sesame oil - Garnishes - 1/4 cup unsalted peanuts, chopped (for garnish) - Salt and pepper to taste To make Spicy Thai Peanut Zoodles, you need fresh and simple ingredients. The zoodles start with zucchini, which are healthy and fun to eat. The red bell pepper and carrots add color and crunch. Green onions and cilantro bring freshness to the dish. For the peanut sauce, smooth peanut butter is key. It creates a creamy base. Soy sauce or tamari adds saltiness and depth. Lime juice gives a nice zing. Sriracha adds heat, but you can adjust it for your taste. Grated ginger brings warmth, while sesame oil adds a nutty flavor. Finally, chopped peanuts serve as a great garnish. They add a satisfying crunch. Don’t forget salt and pepper to enhance the flavors. With these ingredients, you are ready to whip up a delicious meal in no time! {{ingredient_image_1}} Start by spiralizing the zucchinis. A spiralizer makes this easy. You want long, thin strands. Once spiralized, place the zoodles in a bowl. Sprinkle them with a little salt. This helps draw out moisture. Let them sit while you prepare the sauce and veggies. In a clean bowl, add the smooth peanut butter. Next, pour in the soy sauce. Squeeze in the lime juice and add sriracha. Grate some ginger into the mix. Finally, drizzle in the sesame oil. Stir everything together until it’s smooth. If the sauce feels thick, add a tablespoon of water. This will help it mix better. Heat a large skillet over medium heat. Add the sliced red bell pepper and shredded carrots. Sauté these for about 2-3 minutes. You want them to soften just a bit. They should still be bright and colorful. Add your zoodles to the skillet. Gently toss them with the sautéed veggies. Cook them together for another 3-4 minutes. This warms the zoodles but keeps them crunchy. You want them to have a nice bite. Take the skillet off the heat. Pour the peanut sauce over the zoodles and veggies. Toss everything well to coat. Taste the dish and add salt and pepper if needed. Serve the zoodles in bowls. Top with chopped green onions, fresh cilantro, and chopped peanuts. Enjoy your colorful, spicy meal! To make zoodles, use a spiralizer. Cut each zucchini in half. Attach one half to the spiralizer. Turn the handle to create long, noodle-like strands. Set the zoodles aside and sprinkle them with salt. This helps remove excess moisture, keeping them firm. If you love heat, add more sriracha. Start with one tablespoon. Taste the sauce, then add more if needed. If you prefer mild flavors, use less sriracha. You can also balance the spice with more peanut butter or lime juice to enhance flavor without adding heat. Do not overcook the zoodles. Cook them for just 3-4 minutes. This helps maintain their crunch. Always toss the zoodles gently with the sauce off the heat. This way, they stay crisp while soaking up the flavors. Enjoy your fresh, crunchy zoodles! Pro Tips Use Fresh Zucchini: Choose firm, fresh zucchinis for the best texture and flavor. Older zucchinis can be watery and less flavorful. Customize Your Sauce: Feel free to experiment with the peanut sauce by adding ingredients like garlic, sesame seeds, or even coconut milk for a creamier texture. Don’t Overcook Zoodles: Zoodles should be cooked just until heated through to maintain their crunch. Overcooking can lead to a mushy texture. Garnish for Flavor: Enhance the dish with additional toppings like crushed red pepper flakes, lime wedges, or a sprinkle of sesame seeds for added flavor and texture. {{image_2}} If you want a gluten-free dish, use tamari instead of soy sauce. Tamari has a similar taste but no gluten. Also, check the peanut butter label. Some brands add gluten. Using fresh ingredients helps keep the dish tasty and safe. This dish is almost vegan! Just make sure your peanut butter and tamari are vegan-friendly. Replace the honey with agave syrup if you want to sweeten the sauce. You can also add tofu for extra protein. Tofu packs a punch of flavor and keeps it plant-based. Want to make it heartier? Add cooked chicken, shrimp, or tofu to the zoodles. Cook the protein separately, then mix it in. Chicken and shrimp work well with the peanut sauce, making it rich and filling. Tofu works great for a vegan option. Just sauté it until golden! To keep your Spicy Thai Peanut Zoodles fresh, place them in an airtight container. Store them in the fridge for up to three days. Make sure the zoodles are cool before sealing the container. This helps keep them crisp and tasty. When you're ready to enjoy your leftovers, reheat them gently. You can use a skillet over low heat. Add a splash of water to keep them moist. Stir often until they are warm. Avoid using the microwave, as it can make the zoodles soggy. Freezing zoodles can change their texture. If you want to freeze them, it’s best to freeze the peanut sauce separately. Place the sauce in a freezer-safe bag. Store it for up to three months. When you're ready to eat, thaw the sauce in the fridge overnight. Cook fresh zoodles to serve with the sauce. This keeps your dish fresh and delicious. Zoodles are noodles made from zucchini. You create them by spiralizing zucchini. This gives a fun twist to dishes. Zoodles are low in carbs and calories. They are perfect for a healthy meal. You can use them like regular pasta in recipes. Yes, you can mix in other vegetables. Broccoli, bell peppers, and snap peas work well. You can also try carrots or spinach. Feel free to get creative with your veggies. This dish is all about your taste! If your sauce is too thick, just add water. Start with one tablespoon. Mix well and see if it thins. You can keep adding water until it’s just right. This way, you can adjust the sauce to your liking. You can prep the zoodles and sauce ahead of time. Store them separately in the fridge. When you are ready, just cook the veggies and mix everything together. This makes it easy for busy days! This blog shared how to make tasty zoodles with peanut sauce. You learned about key ingredients like zucchini, various veggies, and garnishes. I explained how to spiralize zucchini and prepare a creamy peanut sauce. Tips helped you keep the zoodles crunchy and adjust spice levels. You explored gluten-free and vegan options too. In the end, try this dish your way. Enjoy cooking and savor each bite!

Spicy Thai Peanut Zoodles

A fresh and spicy dish featuring zucchini noodles tossed in a creamy peanut sauce with colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 2
Calories 300 kcal

Ingredients
  

  • 4 medium zucchinis, spiralized into zoodles
  • 1 cup red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 2 count green onions, chopped
  • 1 4 cup fresh cilantro, chopped
  • 1 2 cup peanut butter (smooth)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon lime juice
  • 1 tablespoon sriracha (adjust to taste)
  • 1 teaspoon grated ginger
  • 1 tablespoon sesame oil
  • 1 4 cup unsalted peanuts, chopped (for garnish)
  • to taste salt and pepper

Instructions
 

  • Prepare the Zoodles: Start by spiralizing the zucchinis into zoodles using a spiralizer. Set aside and sprinkle with a little salt to draw out excess moisture.
  • Make the Peanut Sauce: In a bowl, combine peanut butter, soy sauce, lime juice, sriracha, grated ginger, and sesame oil. Mix until well combined and smooth. You can adjust the spiciness by adding more or less sriracha. If the sauce is too thick, add a tablespoon of water to thin it out.
  • Sauté the Vegetables: In a large skillet over medium heat, add the red bell pepper and shredded carrots. Sauté for about 2-3 minutes until slightly tender.
  • Add Zoodles: Add the spiralized zoodles to the skillet and toss gently with the sautéed vegetables. Cook for an additional 3-4 minutes, just until the zoodles are heated through but still retain some crunch.
  • Combine with Sauce: Remove the skillet from heat and pour the peanut sauce over the zoodles and vegetables. Toss everything together to ensure the zoodles and veggies are well coated with the sauce.
  • Season and Garnish: Taste and season with salt and pepper as needed. Serve the zoodles in bowls and garnish with chopped green onions, fresh cilantro, and chopped peanuts on top.

Notes

Adjust the spiciness of the sauce by varying the amount of sriracha.
Keyword gluten-free, peanut sauce, vegetarian, zoodles