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Thai zucchini noodles in white bowl
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Thai Peanut Zucchini Noodles [Zoodle Recipe]

Thai Peanut Zucchini Noodles are zoodles quickly sauteed with fresh vegetables and tossed in a delectable peanut sauce. Zucchini pasta is an easy dinner recipe that can be served warm or chilled as a pasta salad for lunch.
Course Main Course, Meal Prep, Salad, Side Dish
Cuisine American, Thai
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 1-cup servings
Calories 119kcal
Author Traci - TheKitchenGirl.com

Ingredients

Peanut Sauce (makes 1/2 cup)

  • 1/3 cup Natural Peanut Butter unsweetened
  • 1 Tbsp Soy Sauce Tamari for gluten-free
  • 1 Tbsp Unseasoned Rice Vinegar or lime juice
  • 1 Tbsp Maple Syrup
  • 1 tsp Ginger finely grated
  • 1 large Garlic clove finely grated
  • 1 tsp sriracha or chili paste or pinch cayenne pepper
  • Water as needed to adjust consistency

Vegetables and Zoodles

  • 2 Tbsp Avocado Oil
  • 2 Green Onions thinly sliced; green and white separated
  • 1 large Carrot 1 cup shredded
  • 1/2 large Red Bell Pepper 1 cup thinly sliced
  • 1/4 lb Purple Cabbage 1 cup thinly sliced
  • 1/2 lb Zucchini 4 cups spiralized

Instructions

Make the 5-minute peanut sauce

  • In a small mixing bowl, whisk together PEANUT BUTTER, SOY SAUCE, RICE VINEGAR, MAPLE SYRUP, GINGER, GARLIC, and CAYENNE until well-combined.
  • Slowly pour in small amounts of WATER and continue whisking until sauce reaches desired consistency.
    Easy 5 minute Peanut Sauce dip and dressing for your favorite Thai foods #vegan #glutenfree #thainoodles #springrolls #summerrolls #peanutsauce #thai #satay

Cook the zoodles and vegetables

  • In a large skillet, heat OIL on medium-high heat.
  • Add GREEN ONION (white part only), CARROT, BELL PEPPER, and CABBAGE; sauté a few minutes until tender.
    Sliced cabbage, sliced red bell pepper, sliced carrots, and sliced green onions in black sauté pan with wooden tongs
  • Add spiralized ZUCCHINI; sauté about 2 minutes until zoodles start to soften. Turn off the heat.
    Pile of zucchini noodles over vegetables in black sauté pan
  • Gently fold in PEANUT SAUCE in small amounts as desired for consistency.
    Thai zucchini noodle ingredients in black sauté pan coated with peanut sauce
  • Serve warm or chilled. Garnish options: green onion tops, crushed peanuts, cilantro, and lime.
    Thai zucchini noodles in white bowl next to bowl of peanut sauce and scattered peanuts

Nutrition

Serving: 1cup | Calories: 119kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Sodium: 188mg | Potassium: 237mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1752IU | Vitamin C: 24mg | Calcium: 23mg | Iron: 1mg