Vegan Thai Peanut Zucchini Noodles are made with fresh zucchini, onions, and carrots, tossed in a creamy sauce made with peanut butter, sesame, ginger, rice vinegar, and mildly spicy chili pepper. They make an easy, 30 minute meal, and taste even better the next day, just like my Vegan Veggie Chinese Lo Mein Noodles.
Vegan Thai Peanut Zucchini Noodles
Who doesn’t want to enjoy Thai noodles without all the carbs from pasta?
Don’t get me wrong…I adore traditional pasta noodles!
But, I need more fresh vegetables…like zucchini, and less carbs…like pasta.
So…zoodles, dude! It’s the perfect solution for noodle lovers everywhere.
What’s the best way to cut zucchini into zoodles?
The easiest, quickest way to cut zucchini into zoodles is with a dedicated spiralizer.
What’s the best spiralizer on the market?
I own this one and I have never thought beyond it, which means I’m completely satisfied with it.
It does everything I need and is super affordable.
If you don’t have a countertop spiralizer, you can use a handheld Titan Vegetable Peeler and Slicer, which I actually did before I got the OXO spiralizer.
You can also use an everyday vegetable peeler, cutting ribbons of zucchini in a lengthwise direction until you reach the middle (seeds).
This will take longer. I’ve done it. I prefer the spiralizer any day.
So, do you have to cook zoodles?
It’s really personal preference and depends on the recipe and your interest.
Some people prefer to eat them raw, while I prefer to lightly sauté mine because it just brings out their flavor.
To cook them, I simply sauté them in a pan with a little olive oil over medium heat until they start to become more pliable and flimsy.
That’s it! Oh, and I sprinkle a little salt over them.
Here’s a quick overview of how to make Vegan Thai Peanut Zucchini Noodles:
1. spiralize zucchini; slice carrots; chop onions
2. make the sauce
3. saute veggies
4. toss noodles in sauce
Ingredients you’ll need for Vegan Thai Peanut Zucchini Noodles (see full recipe below):
- natural peanut butter
- gluten free soy sauce
- agave nectar ( or sweetener of choice)
- rice vinegar
- sesame oil
- fresh ginger
- fresh garlic
- red pepper flakes
- oil (your choice)
- green onions
- (optional garnish) sesame seeds, crushed peanuts, cilantro, lime
Kitchen tools I use for this recipe
- chef knife and cutting board
- small mixing bowl
- microplane zester
- nonstick skillet
- silicone tongs
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