Zucchini noodles are tossed in a creamy, savory and slightly spicy Thai peanut sauce for an easy and light meal. It’s ready in less than 30 minutes!
Thai peanut noodles have been my latest craving. The salad-like noodle dish is usually served cold, making it perfect for spring or summer.
For me, it’s all about the sauce. The sauce is incredibly creamy and it hits all the flavor profiles. It’s a blend of peanut butter, soy sauce, honey, garlic, ginger, vinegar, sesame, and sriracha.
After a weekend of overindulging, I decided to make a lighter version of thai peanut noodles, using zucchini noodles. Of course, the peanut sauce goes well with zucchini noodles too.
I really loved how these turned out and will definitely be making them a lot in the next few months.
If you like this recipe, you might like my Thai Pineapple Fried Rice, too.
Thai Peanut Zucchini Noodles
Ingredients
- 1 tbsp olive oil or canola oil
- 3 medium zucchini spiralized
- 1 carrot shredded
- 1 tbsp chopped cilantro
- 3 tbsp chopped unsalted dry roasted peanuts
thai peanut sauce
- 1/4 cup creamy peanut butter use unsweetened if eating low carb
- 2 tbsp low sodium soy sauce
- 2 tbsp honey or sugar free syrup or erythritol
- 1 1/2 tbsp seasoned rice vinegar
- 1 1/2 tsp sriracha
- 1 tsp freshly grated ginger
- 1 tsp minced garlic
- 1 tsp sesame paste
Instructions
- Add olive oil to a large skillet and bring to medium high heat. Once oil is hot, add in zucchini noodles. Cook until water releases and zucchini are just cooked (tender but still crisp). Turn off heat. Drain zucchini noodles.
- In a small mixing bowl, add in all sauce ingredients. Whisk until smooth. Taste and adjust as needed.
- Add carrots to zucchini noodles. Add about 1/2 the sauce and toss noodles in sauce until evenly coated. Add more sauce as needed. Garnish with cilantro and peanuts before serving.
Notes
- You do not need to add the entire amount of sauce to your noodles. I recommend that you start with half the sauce and add more as needed to suit your personal tastes.
- I use this spiralizer.*
- Nutrition estimate is calculated using sugar-free syrup and unsweetened peanut butter. Estimated Nutrition Information does not include carbs from sugar alcohols
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
The family and guests loved it. We baked some tofu cubes so they were nice and crispy to go with it.
That sounds great!
Thanks for sharing! Does it keep long?
The dish should keep well in the refrigerator for a couple of days.
This looks so good! What a great lunch meal prep for the week!
Excellent! I liked eating it warm out of the pan!
I’m so glad you enjoyed!
Wow! Seriously-wow! I never comment on recipes but this one was so good, so easy and impressed both me and my boyfriend with how dimensional the flavor was! Adding this one to our rotation!
I’m so glad you both enjoyed! Thank you for taking the time to leave a comment
Really good recipe! Had to replace the sriracha with fresh chilli and didnt have sesame paste, so drizzled a little toasted sesame oil. Still real good though!
I’m so glad you liked it!
What did you use for the sugar free syrup?
I used lakanto sugar free syrup
I love this recipe ??
Yay! So glad you enjoyed!
This was amazing, had to go out to the nearby Asian grocery store to get the seasoned rice vinegar and the sesame paste but wow was this worth it, just as good if not better than authentic Thai takeout .
Thank you !
I’m so happy you enjoyed it so much!