Thai Peanut Zoodles Recipe
Thai Peanut Zoodles are zucchini noodles sauteed with simple, fresh vegetables tossed in a delectable Thai peanut sauce. Thai zoodles are mildly spicy and sweet and can be enjoyed cold or warm!
Servings: 8 1-cup servings
Calories: 119kcal
Equipment
- spiralizer
- vegetable peeler to shred carrots
- 12" nonstick skillet
Ingredients
Peanut Sauce (makes ½ cup)
- ⅓ cup Unsweetened Peanut Butter
- 1 tablespoon Soy Sauce or gluten-free alternative
- 1 tablespoon Unseasoned Rice Vinegar
- 1 tablespoon Maple Syrup
- 1 teaspoon Ginger finely grated
- 1 clove Garlic finely grated
- 1 teaspoon Sriracha
- Water as needed to adjust consistency
Vegetables and Zoodles
- 2 tablespoons Avocado Oil
- 2 Green Onions thinly sliced; stalk and stem separated
- 1 large Carrot shredded (about 1 cup)
- ½ large Red Bell Pepper thinly sliced (about 1 cup)
- ¼ pound Purple Cabbage thinly sliced (about 1 cup)
- 1 Zucchini spiralized (3-4 cups)
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 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 garnished with green onion tops, crushed peanuts, cilantro, and lime.
- To store, refrigerate in an airtight container up to 2 days.
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