Thai Peanut Zucchini Noodles are zoodles 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.
1tspsrirachaor chili paste or pinch cayenne pepper
Wateras needed to adjust consistency
Vegetables and Zoodles
2Green Onionsthinly sliced; green and white separated
1large Carrot1 cup shredded
1/2large Red Bell Pepper1 cup thinly sliced
1/4lbPurple Cabbage1 cup thinly sliced
1/2lbZucchini4 cups spiralized
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 add small amounts of WATER and continue whisking until sauce reaches desired consistency.
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.
Add spiralized ZUCCHINI; sauté about 2 minutes until zoodles start to soften. Turn off the heat.
Gently fold in PEANUT SAUCE in small amounts as desired for consistency.
Serve warm or chilled. Garnish options: green onion tops, crushed peanuts, cilantro, and lime.
Can you cut zucchini noodles ahead?Yes! In fact, we spiralize our zucchini noodles as part of our weekly meal prep routine. Then we refrigerate them in an airtight container and use them through the week for pretty much everything we eat, like salads, wraps, stir fry, eggs, and of course, this Thai zucchini pasta recipe.Can you freeze zucchini noodles?No. I would not freeze raw zucchini noodles because they will become mushy once defrosted. However, once cooked, I would consider freezing them, but only in a pinch because their texture may still be weird and potentially unappealing.How to avoid watery zucchini noodles1. Don't overcook - If you like zucchini noodles springy and not soggy, cook them al dente, leaving them slightly firm.2. Go easy on the sauce - Zucchini noodles aren’t starchy like wheat pasta, so there's nowhere for excess moisture to go, except to the bottom of the bowl. So for this Thai zoodle recipe, the trick is to use just enough peanut sauce to barely coat the zoodles.3. Salt - Salt draws moisture away from zucchini noodles. To do this, sprinkle a little salt over the noodles and let them sit for 20 minutes. Then dab the noodles dry with a paper towel.To be honest, I'm too impatient for the salt method, so I skip it and rely on the first two methods.