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 pasta! 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.
So, how do you make zucchini noodles?
The easiest, quickest way to do this is to spiral slice the zucchini with a dedicated spiralizer. I’ve used in on various recipes, including my Zoodle Quinoa Power Bowl For Busy People or my Garden Zoodle Veggie Wrap.
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.
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 my spiralizer.
So, do you have to cook zucchini noodles?
Technically, no. 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 saute mine because it just brings out their flavor.
Here’s a quick overview of how to make my Thai zucchini noodles:
- spiralize zucchini; slice carrots; chop onions
- make the sauce
- saute veggies
- add sauce
- serve warm…or cold
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
- water
- oil (your choice)
- green onions
- zucchini
- carrot
- (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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Yields 1 quart
Zucchini noodles, carrots, and onion sauteed and tossed with a spicy, thai peanut sauce. Eat for dinner, take to work for lunch!
15 minPrep Time
15 minCook Time
30 minTotal Time
Save Recipe4.8 based on 8 review(s)
Ingredients
- Please note, on 1/11/18 I made a few adjustments to help you control the sauce consistency. This recipe is current to that change:
- 1/4 cup unsweetened natural Peanut Butter
- 2 teaspoons Tamari (or Soy Sauce)
- 2 teaspoons Agave Nectar (or sweetener of choice)
- 2 teaspoons Rice Vinegar
- 2 teaspoons Sesame Oil
- 1 teaspoon Ginger (microplaned)
- 1 large clove Garlic (microplaned)
- 1/4 tsp Red Pepper Flakes (or to taste)
- Water (as needed to thin)
- 2 Tbsp Oil (your choice)
- 2 Green Onions (thinly sliced; green and white separated)
- 3-4 Zucchini (spiralized)
- 1 large Carrot (chopped; or sliced into ribbons)
- (your choice) Sesame seeds, crushed peanuts, cilantro, lime
Instructions
- In a mixing bowl, whisk together PEANUT BUTTER, SOY SAUCE, AGAVE NECTAR, RICE VINEGAR, SESAME OIL, GINGER, GARLIC, and RED PEPPER FLAKES; slowly drizzle in small amounts of WATER until pourable consistency is reached; set aside.
- In a large, nonstick skillet on medium-high, heat OIL until shimmering (about 2 minutes).
- Add ONION (white part), CARROT, and ZUCCHINI; sauté until fragrant and tender; stirring as needed (about 3 minutes).
- In small increments, gently fold in peanut sauce (until desired sauce to noodle ratio is reached) and heat until warmed through; serve warm or cold.
Notes
Garnish with green onion tops, sesame seeds, crushed peanuts, cilantro, and/or lime, if desired.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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