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 chili pepper. This is an easy, 30 minute meal, and tastes even better the next day!
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.
I’ve used it on various recipes, including my Zoodle Quinoa Power Bowl and my Garden Zoodle Veggie Wrap.
What’s the best spiralizer for zucchini noodles?
I own this spiralizer 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 this spiralizer any day.
Do you have to cook zoodles?
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 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.
Vegan Thai Peanut Zucchini Noodles Recipe Overview
1. spiralize zucchini; slice carrots; chop onions
2. make the sauce
3. saute veggies
4. toss noodles in sauce
5. devour!
Vegan Thai Peanut Zucchini Noodles Ingredients
- natural peanut butter
- soy sauce
- agave nectar or maple syrup
- rice vinegar
- sesame oil
- fresh ginger
- fresh garlic
- red pepper flakes
- water
- oil (for sauteing)
- green onions
- zucchini
- carrot
- (optional garnish) sesame seeds, crushed peanuts, cilantro, lime
Kitchen tools I use for this recipe
small mixing bowl
microplane zester
nonstick skillet or wok
Want more easy Asian vegan noodle recipes?
Vegetable Lo Mein Noodles
Sesame Kale Pasta
Zoodle Quinoa Power Bowl
Traci Antonovich
Yields 1 quart
Zucchini noodles, carrots, and onion sauteed and lightly simmered in a mild-spiced, Thai peanut sauce.
15 minPrep Time
15 minCook Time
30 minTotal Time
Save Recipe4.8 based on 8 review(s)
Ingredients
- 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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