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- 4 medium zucchinis: These will become your zoodles. Spiralize them using a spiralizer or a vegetable peeler. Set them aside for later. - 1 red bell pepper: Thinly slice this pepper. It adds a sweet crunch to your dish. - 1 cup snap peas: Trim the ends off these peas. They should be bright and fresh for the best taste. - 1 small carrot: Julienning this carrot gives it a nice, thin shape. Use a sharp knife to cut it into thin strips. - Overview of sauces and condiments: - ½ cup unsweetened creamy peanut butter: This is the star of the sauce. It gives a rich, nutty flavor. - 3 tablespoons soy sauce or tamari: This adds a salty depth to your dish. - 2 tablespoons honey or maple syrup: This brings a touch of sweetness. Choose based on your taste. - 1 tablespoon lime juice: A splash of lime adds brightness to the sauce. - 1 tablespoon sriracha: Adjust this based on how spicy you want your dish. - 2 cloves garlic: Mince these cloves for strong flavor. - 1 tablespoon fresh ginger: Grate the ginger for a zingy taste. - 2 tablespoons sesame oil: This oil gives a lovely richness when cooking. - Chopped fresh cilantro: Use this as a garnish for a fresh finish. - Crushed peanuts: Top your zoodles with these for added crunch and flavor. These ingredients work together to create a flavorful, easy dish that's both healthy and fun to make. {{ingredient_image_1}} To start, you need to make zoodles from zucchini. You can use a spiralizer for fun, curly noodles. If you don’t have a spiralizer, grab a vegetable peeler. Run it down the zucchini to create thin strips. This method works well, too. Once you make your zoodles, set them aside on a plate or in a bowl. Now, let’s whip up the peanut sauce. In a small bowl, add creamy peanut butter, soy sauce, and honey or maple syrup. Squeeze in lime juice, and add minced garlic and grated ginger. Use a whisk to mix it all together until it’s smooth. If you like it spicy, add more sriracha to taste. Whisking helps blend the flavors well. Heat sesame oil in a large skillet over medium heat. Add your sliced red bell pepper, snap peas, and julienned carrot. Stir-fry these veggies for about 3-4 minutes. You want them to soften, but still be crunchy. This keeps the dish fresh and colorful. Now, it’s time to add your zoodles. Toss everything together in the skillet. Cook for an additional 2-3 minutes. You want the zoodles to warm up but not get mushy. Finally, remove the skillet from heat. Pour the peanut sauce over the zoodle mix. Toss well to coat all the veggies. To keep zoodles from getting soggy, cook them briefly. Zucchini has a lot of water. If you stir-fry them too long, they become mushy. Aim for just 2-3 minutes of cooking after adding them to the pan. You want them warm and tender but still with a bit of crunch. Adjust the cooking time to your liking. If you prefer a firmer zoodle, reduce the time. If you like softer zoodles, add a minute or two. It’s all about your taste and texture. To make your dish even better, add garnishes. Chopped fresh cilantro adds a nice herbal note. Crushed peanuts give a satisfying crunch. Both enhance the dish's flavor and texture. For storage, keep leftover sauce and zoodles in separate containers. This helps prevent sogginess. Use the sauce within a week. Zoodles are best eaten fresh, but they can last for a couple of days in the fridge. For a gluten-free option, use tamari instead of soy sauce. For a vegan dish, replace honey with maple syrup. You can also switch up the nut butter. Almond butter or cashew butter works well too. Want more veggies? Try adding bell peppers, broccoli, or carrots. Just adjust the cooking times based on the vegetables you use. Pro Tips Use Fresh Zucchini: For the best texture and flavor, choose firm and fresh zucchini. Avoid those that are soft or have blemishes. Adjust Spice Level: Control the heat of your dish by varying the amount of sriracha in the sauce. Start with a smaller amount and add more if needed. Keep Zoodles Crunchy: Don’t overcook the zoodles; they should be warm and slightly crisp. This will enhance the overall texture of the dish. Garnish for Extra Flavor: Fresh cilantro and crushed peanuts not only add color but also enhance the taste and texture. Don't skip this step! {{image_2}} You can add protein to your Spicy Thai Peanut Zoodles. Chicken, shrimp, or tofu all work well. If you choose chicken, cook bite-sized pieces for about 6-7 minutes until they are done. For shrimp, just 3-4 minutes will do, as they cook quickly. Tofu needs to be pressed and cubed before cooking. Stir-fry it for about 5-6 minutes until golden. These proteins add flavor and make your meal more filling. Feel free to mix in seasonal vegetables. Broccoli, bell peppers, or carrots add great color and taste. For broccoli, steam it for a few minutes before adding it to your stir-fry. Snap peas and zucchini are perfect because they cook quickly. Adjust cooking times based on the veggies you choose. Harder vegetables need more time, while softer ones need less. Pair your zoodles with different sauces for extra flavor. A sweet chili sauce or a sesame dressing can add a twist. You can also make your own by mixing soy sauce, lime, and a touch of honey. A peanut sauce with coconut milk gives a creamy finish. These options will enhance the taste and allow you to enjoy your dish in new ways. To keep your Spicy Thai Peanut Zoodles fresh, use airtight containers. Glass or plastic containers work well. Store them in the fridge for up to three days. Keep the zoodles and sauce separate if possible. This helps maintain texture. If they mix, the zoodles may become too soggy. Reheat your zoodles on the stove. This method helps avoid mushiness. Use a non-stick pan on low heat. You can add a splash of water to help steam them gently. If you microwave, use short bursts and stir often. This keeps the zoodles crisp. You can freeze zoodles, but it's best to blanch them first. Blanching helps preserve their color and texture. After blanching, cool them quickly and pack in freezer bags. They can last up to three months in the freezer. The peanut sauce can also be frozen. Just make sure to store it in a separate container. It will keep well for about two months. Zoodles are noodles made from zucchini. They are a great low-carb alternative to pasta. To make zoodles, you can use a spiralizer or a vegetable peeler. Spiralizing creates long, curly noodles. If you use a peeler, you will get thin strips. Both methods work well. After you make them, set the zoodles aside until you cook them. Yes, you can meal prep Spicy Thai Peanut Zoodles. You can make the zoodles and sauce ahead of time. Store them separately in airtight containers. This way, they stay fresh. When you are ready to eat, just stir-fry the veggies and add the zoodles and sauce. This dish can last in the fridge for up to three days. Yes, this dish can be gluten-free. Use tamari instead of soy sauce. Tamari is a gluten-free option that tastes great. Always check the labels on your ingredients. Some brands may add gluten. With these small changes, you can enjoy a delicious gluten-free meal. To make the sauce less spicy, reduce the amount of sriracha. Start with one teaspoon and taste. You can always add more if you want it spicier. Another option is to add more peanut butter or honey. These ingredients help balance the heat. Adjust the sauce to fit your taste buds. Yes, you can use other vegetables. Carrots, bell peppers, and cucumbers work well. Just cut them into noodle shapes or thin strips. You can also use a mix of vegetables. This adds more color and crunch to your dish. Adjust cooking times based on the vegetables you choose. In this blog post, we explored how to make Spicy Thai Peanut Zoodles, covering everything from ingredients to cooking techniques. You learned about choosing the right vegetables and sauces, as well as tips for the best texture. Remember, cooking zoodles can be fun and healthy. You can also adjust flavors or try new vegetables. Keep experimenting and enjoy tasty meals with your family. Use these tips to turn simple ingredients into a delicious dish that fits your needs!

Spicy Thai Peanut Zoodles

A delicious and healthy dish featuring zucchini noodles tossed in a spicy peanut sauce with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 2
Calories 300 kcal

Ingredients
  

  • 4 medium zucchini (zoodles)
  • 1 whole red bell pepper, thinly sliced
  • 1 cup snap peas, ends trimmed
  • 1 small carrot, julienned
  • 0.5 cup unsweetened creamy peanut butter
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon lime juice
  • 1 tablespoon sriracha
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons sesame oil
  • 1 bunch chopped fresh cilantro for garnish
  • to taste crushed peanuts for topping

Instructions
 

  • Begin by spiralizing the zucchini to create zoodles. If you don’t have a spiralizer, you can use a vegetable peeler to make thin strips. Set aside.
  • In a small bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), lime juice, sriracha, minced garlic, and grated ginger until smooth. Adjust the spice level to your liking by adding more sriracha if desired.
  • Heat the sesame oil in a large skillet over medium heat. Add the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry for about 3-4 minutes until they start to soften, but still retain some crunch.
  • Add the zoodles to the skillet and toss everything together to combine. Cook for an additional 2-3 minutes until the zoodles warm up but are not mushy.
  • Remove the skillet from heat and pour the peanut sauce over the zoodle mixture. Toss well to evenly coat all the vegetables.
  • Serve immediately, garnished with chopped cilantro and crushed peanuts on top for added crunch and flavor.

Notes

Adjust the spice level by adding more sriracha if desired.
Keyword peanut sauce, spicy, vegetarian, zoodles