Thai Peanut Zoodles

Name: Thai Peanut Zoodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/4 cup(s) natural peanut butter; 1 tablespoon(s) soy sauce ((gluten-free if preferred)); 1 tablespoon(s) rice vinegar; 1/2 tablespoon(s) agave or maple syrup; 1 teaspoon(s) fresh ginger (minced or grated); 1 clove garlic (minced or pressed); 1 teaspoon(s). Sriracha ((optional for spice)); water (as needed); 2 tablespoon(s) light oil ((such as canola or vegetable)); 2 green onions (sliced, separate white & green parts); 1 carrot (shredded); 1/2 red bell pepper (thinly sliced); 2 cup(s) purple cabbage (shredded); 2 zucchini (spiralized (or thinly sliced into noodle shapes)); 2 tablespoon(s) roasted salted peanuts (roughly chopped); 2 tablespoon(s) fresh cilantro (chopped); 1 lime (cut into wedges)

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Thai Peanut Zoodles

Thai Peanut Zoodles offer a tasty way to boost your veggie intake, featuring zucchini noodles in a creamy peanut sauce. For a heartier option, you can swap the zoodles for cooked rice noodles while still enjoying the rich flavors of the dish.

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Prep Time15

Cook Time10

Total Time25

Meal Type: Dinner, Lunch

Special: 30 Minutes or Less, Gluten-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free

Tool: Stove

Ingredient: bell pepper, cabbage, Carrots, Peanut Butter, Zucchini

Servings: 4

Ingredients

For the peanut sauce:

1/4 cup(s) natural peanut butter
1 tablespoon(s) soy sauce (gluten-free if preferred)
1 tablespoon(s) rice vinegar
1/2 tablespoon(s) agave or maple syrup
1 teaspoon(s) fresh ginger minced or grated
1 clove garlic minced or pressed
1 teaspoon(s). Sriracha (optional for spice)
water as needed

For the vegetables & zoodles:

2 tablespoon(s) light oil (such as canola or vegetable)
2 green onions sliced, separate white & green parts
1 carrot shredded
1/2 red bell pepper thinly sliced
2 cup(s) purple cabbage shredded
2 zucchini spiralized (or thinly sliced into noodle shapes)
2 tablespoon(s) roasted salted peanuts roughly chopped
2 tablespoon(s) fresh cilantro chopped
1 lime cut into wedges

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Instructions

Place all the sauce ingredients into a small mixing bowl and whisk until well combined. If the sauce is too thick, add 1 tablespoon of water at a time and mix in, until the sauce reaches the desired consistency. Set aside.
Pour the oil into a large skillet and place over medium-high heat. Add the white part of the green onion, carrot, bell pepper, and cabbage to the skillet and sauté for a few minutes until tender.
Now add the spiralized zucchini and sauté for a further 2 minutes until the zoodles start to soften, then turn off the heat.
Gently fold in the peanut sauce and serve the zoodles warm or chilled, garnished with remaining green onion, crushed peanuts, cilantro, and a wedge of lime.

Notes

For oil-free: simply omit the oil and instead do a water or broth sauté.

Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.

Nutrition

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