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- 4 medium zucchinis, spiralized into noodles (zoodles) - 1 cup red bell pepper, thinly sliced - 1 cup snap peas, trimmed - 1 cup carrots, julienned - 1/4 cup green onions, finely sliced - 1/4 cup fresh cilantro, chopped (for garnish) You will love how fresh and colorful these ingredients are. Zoodles make a great base. They soak up the sauce well. The sweet and crunchy red bell pepper adds great texture. Snap peas bring a nice pop of sweetness. Carrots add a lovely crunch and color. Green onions and cilantro make the dish bright and fresh. - 1/3 cup creamy peanut butter - 2 tablespoons soy sauce (or tamari for a gluten-free option) - 2 tablespoons freshly squeezed lime juice - 1 tablespoon honey or maple syrup - 1 tablespoon sriracha (adjust based on your heat preference) - 2 teaspoons sesame oil - 1 tablespoon water (add more for desired sauce consistency) The spicy peanut sauce is what makes this dish shine. Creamy peanut butter gives it a rich base. Soy sauce or tamari adds a salty kick. Lime juice brings a zesty note. Honey or maple syrup balances the heat. Sriracha gives it the spice you crave. Sesame oil adds depth to the sauce. You can control how thick or thin the sauce is by adding water. {{ingredient_image_2}} To start, gather your sauce ingredients. In a medium bowl, mix: - 1/3 cup creamy peanut butter - 2 tablespoons soy sauce - 2 tablespoons fresh lime juice - 1 tablespoon honey or maple syrup - 1 tablespoon sriracha - 2 teaspoons sesame oil - 1 tablespoon water Whisk these items together until smooth. If the sauce is too thick, add more water. Taste it and adjust the sriracha for heat. Set this sauce aside. Heat a large skillet over medium heat. Add the sliced red bell pepper and snap peas. Cook for about 2-3 minutes, stirring often. You want them tender but still crisp. Now, gently add the spiralized zucchini noodles to the skillet. Cook for another 2-3 minutes. Toss them with tongs or a spatula. You want them warm but not mushy. Once the zoodles are warm, take the skillet off the heat. Pour the spicy peanut sauce over everything. Toss gently until the zoodles and veggies are well-coated with the sauce. Before serving, sprinkle sliced green onions and chopped cilantro on top. This adds freshness and color. For presentation, serve the zoodles in wide bowls. Drizzle extra sauce on top, if you like. Add lime wedges for a zesty squeeze and more cilantro for flair. To make great zoodles, use fresh zucchinis. Look for firm ones with smooth skin. Cut off the ends before spiralizing. If you don’t have a spiralizer, a vegetable peeler works too. Just slice thin strips to mimic noodles. To prevent mushy zoodles, don’t overcook them. Heat them just until warm. Aim for about 2 to 3 minutes in the skillet. Also, try to add them at the end of cooking. This keeps them crisp and fresh. You might want to change the heat level in your sauce. Sriracha gives a nice kick! Start with one tablespoon, then taste it. Add more if you like it spicier. If you need swaps, you can use almond butter instead of peanut butter. You can also try coconut aminos instead of soy sauce for a lighter flavor. For extra crunch, add peanuts or cashews to your dish. Just sprinkle on top before serving. They give a nice texture contrast. You can also add lime zest for a burst of fresh flavor. Grate the zest over the dish right before serving. It brightens up the taste and adds a nice aroma. Pro Tips Choose Fresh Zucchini: Look for firm, bright green zucchinis without soft spots or blemishes. Fresh zucchinis will give your zoodles the best texture and flavor. Adjust Heat Level: The spice level can be tailored to your preference by varying the amount of sriracha in the peanut sauce. Start with less and add more until you achieve your desired heat. Don’t Overcook Zoodles: Zucchini noodles cook quickly and can become mushy if overcooked. Aim for a cooking time of just 2-3 minutes to keep them al dente. Garnish Generously: Fresh herbs like cilantro and green onions not only add flavor but also enhance the presentation. Don’t hesitate to add more for a vibrant look. {{image_4}} You can easily add protein to your Spicy Thai Peanut Zoodles. Chicken, tofu, or shrimp all work well. For chicken, use boneless pieces. Cook the chicken in the skillet until golden brown. For tofu, press it to remove moisture. Then cube it and sauté until crisp. Shrimp cooks fast; add it to the skillet for just a few minutes until pink and firm. To make this dish fully vegan, swap honey for maple syrup. Use tamari instead of soy sauce to keep it gluten-free. Check your peanut butter too; some brands add sugar and oils. Always read labels to ensure they meet your diet needs. Feel free to mix in other veggies like broccoli or bell peppers. They add color and nutrition. If you want seasonal flair, use veggies that are fresh. In spring, try asparagus or snap peas. In fall, add cubed butternut squash for a sweet twist. Each variation gives your dish a new taste and look! To keep your spicy Thai peanut zoodles fresh, store them in the fridge. Use airtight containers to prevent moisture loss. This keeps the zoodles crisp and tasty. Aim to eat leftovers within three days for the best flavor. When you reheat zoodles, keep the texture in mind. Microwaving works, but use a low power setting. This helps avoid mushiness. If you prefer the stovetop, heat a skillet over medium-low. Add a splash of water and toss the zoodles gently. This warms them without cooking them too much. You can freeze zoodles, but they may lose some crunch. To freeze, spiralize the zucchini and place them in freezer bags. Remove as much air as you can. Use them within three months for best taste. When ready to use, thaw in the fridge overnight before cooking. You can make zoodles without a spiralizer. Here are some methods: - Vegetable Peeler: Use a peeler to create thin strips of zucchini. - Box Grater: Grate the zucchini using the large holes. - Knife: Cut the zucchini into thin, long strips with a sharp knife. These methods work well and give you a similar noodle-like shape. Yes, you can make the spicy peanut sauce ahead of time. Here are some storage tips: - Refrigeration: Store the sauce in an airtight container. - Duration: It stays fresh in the fridge for about one week. - Freezing: You can freeze it for up to three months. Just thaw it before using. This makes meal prep easier and saves time when you cook. Yes, zoodles are generally healthier than regular pasta. Here’s a quick breakdown: - Calories: Zoodles have fewer calories than traditional pasta. - Carbs: They contain less carbohydrates, which is good for low-carb diets. - Nutrients: Zucchini has vitamins and minerals that pasta lacks. Switching to zoodles can be a smart choice for your health. To make the dish less spicy, try these tips: - Reduce Sriracha: Use less sriracha in the sauce. - Add Coconut Milk: Mix in coconut milk to cool it down. - Serve with Yogurt: Add a dollop of yogurt on top for creaminess. These options help tone down the heat while keeping flavor. Here are some great side dish ideas to serve with zoodles: - Spring Rolls: Fresh spring rolls add a nice crunch. - Edamame: Steamed edamame is a protein-rich option. - Thai Salad: A light Thai salad complements the flavors well. These sides create a complete meal that is both tasty and filling. In this blog post, we covered how to make delicious Spicy Thai Peanut Zoodles. We explored key ingredients like zucchini noodles and the perfect spicy peanut sauce. You learned step-by-step instructions for cooking zoodles and sautéing veggies to get optimal crispness. There are also tips for customizing your dish, storing leftovers, and addressing common questions. Prepare to enjoy a satisfying meal that's healthy and full of flavor. Don't be afraid to experiment and make this dish your own!

Spicy Thai Peanut Zoodles

A delicious and healthy dish featuring spiralized zucchini noodles tossed in a spicy peanut sauce with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 medium zucchinis, spiralized into noodles (zoodles)
  • 1 cup red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 1 cup carrots, julienned
  • 1 4 green onions, finely sliced
  • 1 4 fresh cilantro, chopped (for garnish)
  • 1 3 creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for a gluten-free option)
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sriracha (adjust based on your heat preference)
  • 2 teaspoons sesame oil
  • 1 tablespoon water (add more for desired sauce consistency)

Instructions
 

  • Prepare the Spicy Peanut Sauce: In a medium mixing bowl, combine the creamy peanut butter, soy sauce, lime juice, honey (or maple syrup), sriracha, sesame oil, and water. Use a whisk to mix thoroughly until smooth and well-blended. Taste and adjust the seasoning by adding more sriracha or water if necessary for your desired consistency. Set this sauce aside for later use.
  • Sauté the Vegetables: Heat a large skillet over medium heat. Once hot, add the sliced red bell pepper and trimmed snap peas. Sauté for approximately 2-3 minutes, stirring occasionally, until the vegetables are tender yet retain a slight crispness.
  • Cook the Zoodles: Gently add the spiralized zucchini noodles to the skillet. Cook for an additional 2-3 minutes, tossing the mixture with tongs or a spatula. The goal is to warm the zoodles without turning them mushy—just until they are heated through.
  • Combine with Sauce: Remove the skillet from the heat. Pour the prepared spicy peanut sauce over the zoodles and sautéed vegetables. Toss everything together gently until the zoodles and veggies are evenly coated with the rich sauce.
  • Garnish and Serve: Just before serving, sprinkle the dish with sliced green onions and chopped cilantro to elevate it with freshness and color.

Notes

Arrange the zoodles in shallow, wide bowls for an attractive presentation. Drizzle extra spicy peanut sauce over the top if desired, and add a few lime wedges for a pop of color and an optional tangy squeeze. Finish with additional cilantro sprinkled on top to enhance the appeal!
Keyword healthy, peanut sauce, vegetarian, zoodles