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- 4 medium zucchinis - 1 cup red bell pepper - 1 cup shredded carrots - 2 green onions - 1/4 cup fresh cilantro - 1/2 cup smooth peanut butter - 2 tablespoons soy sauce - 1 tablespoon fresh lime juice - 1 tablespoon sriracha - 1 teaspoon freshly grated ginger - 1 tablespoon sesame oil - 1/4 cup unsalted peanuts - Salt and pepper To make Spicy Thai Peanut Zoodles, you will need fresh ingredients. Start with zucchinis, which will become zoodles. You’ll spiralize these into long, thin strands. Use vibrant red bell pepper and crunchy carrots for color and texture. Green onions and cilantro will add fresh notes. For the creamy sauce, smooth peanut butter is key. Soy sauce gives depth, while lime juice adds brightness. Sriracha brings heat, so adjust it to your liking. Fresh ginger adds a zesty kick, and sesame oil gives a nutty aroma. Don't forget unsalted peanuts for garnish. They add a nice crunch. Lastly, salt and pepper enhance the flavors. Gather all these ingredients to create a meal that's both tasty and healthy. {{ingredient_image_2}} - First, take your zucchinis and spiralize them into zoodles. A spiralizer makes this fun and easy. - Next, place the zoodles in a colander. Sprinkle them lightly with salt. This helps draw out extra moisture. - Let the zoodles sit for about 5-10 minutes. This step is key to keeping the zoodles from becoming mushy. - In a mixing bowl, combine the smooth peanut butter, soy sauce, lime juice, sriracha, ginger, and sesame oil. - Whisk these ingredients together until you have a smooth sauce. This is where the magic starts. - You can adjust the spice level by adding more or less sriracha. If it's too thick, add a little warm water to thin it out. - Heat a large skillet over medium heat. Add the sliced red bell pepper and shredded carrots to the pan. - Sauté these veggies for about 2-3 minutes. You want them to soften but still stay crunchy. - Now, gently toss the spiralized zoodles into the skillet with the sautéed veggies. - Cook everything together for another 3-4 minutes. Stir occasionally to warm the zoodles without overcooking them. - Remove the skillet from heat. Taste your dish and adjust flavors with salt and pepper. - Serve the zoodles in bowls. Top with green onions, fresh cilantro, and chopped peanuts for a crunchy finish. Enjoy the burst of flavors! To keep your zoodles from being soggy, follow these steps. After spiralizing the zucchinis, place them in a colander. Sprinkle salt over the zoodles and let them rest for a few minutes. This draws out excess moisture. You want them crisp, not watery. For a great spiralizer, I recommend the handheld models. They are easy to store and use. If you prefer an electric spiralizer, choose one that offers different thickness settings. If you need a gluten-free option, use tamari instead of soy sauce. To make it nut-free, try sunflower seed butter. You can also add spices like garlic powder or chili flakes for more flavor. Just remember to adjust the spice level to your taste. Pair your zoodles with proteins like grilled chicken or shrimp for a complete meal. Tofu is another great option for a vegetarian dish. Serve your zoodles warm or at room temperature. This dish tastes great either way! Pro Tips Choose the Right Zucchini: Look for firm, medium-sized zucchinis without blemishes to ensure the best texture and flavor for your zoodles. Adjusting Spice Levels: Start with less sriracha if you're sensitive to heat, and gradually add more to the peanut sauce until you reach your desired spice level. Serving Temperature: This dish can be enjoyed warm or at room temperature, making it a versatile choice for meal prep or potlucks. Garnishing Tips: Experiment with different toppings like sesame seeds or sliced avocado to enhance both the flavor and visual appeal of the dish. {{image_4}} You can add protein to your Spicy Thai Peanut Zoodles. Here are some options: - Tofu - Chicken - Shrimp Cooking methods: - For tofu, sauté cubes in sesame oil until golden. - For chicken, grill or stir-fry until cooked through. - For shrimp, quickly sauté in the same skillet for 2-3 minutes. These proteins make the dish heartier while adding some tasty flavors. You can use many other vegetables in your zoodles for added flavor and color. Here are some great choices: - Broccoli - Snow peas - Bell peppers (different colors) - Spinach Seasonal variations: - In summer, try fresh corn or cherry tomatoes. - In winter, use hearty greens like kale or Brussels sprouts. Mixing in these vegetables keeps the dish fresh and exciting. You can boost the taste of your zoodles with herbs and spices. Here are some ideas: - Fresh basil or mint for a fragrant touch. - Lime zest for a citrus kick. - Chili flakes for extra heat. Adding heat: - Use more sriracha or a dash of chili oil. - Add chopped fresh chili peppers for a spicy surprise. These enhancements let you customize your dish based on your taste. Store your zoodles in an airtight container. This helps keep them fresh and tasty. You can keep them in the fridge for up to three days. After that, the zoodles may get soggy and lose flavor. You can freeze zoodles, but do it right. First, spiralize your zucchinis. Then, lay them flat on a baking sheet. Freeze them for two hours, then transfer to a freezer bag. This keeps them from clumping together. For the sauce, freeze it separately. This helps keep the flavors fresh. You can blend the sauce and store it in ice cube trays. Once frozen, pop the cubes into a bag for easy use later. When reheating zoodles, do it gently. Use a skillet on low heat. This keeps the zoodles from becoming mushy. Stir them for a few minutes until warmed through. Avoid using the microwave if you can. It can make zoodles watery. Instead, warm them slowly on the stove for the best results. Yes, you can use regular pasta. Regular pasta gives you a classic taste. However, zoodles are low in carbs and calories. They add a fresh crunch. If you want a gluten-free option, choose rice noodles. Each base has its own charm. Enjoy experimenting with what you like best. To save time, spiralize the zucchinis in advance. Store them in a container with a lid. Add a light sprinkle of salt to draw out moisture. Keep them in the fridge for up to two days. When ready, sauté them quickly before adding sauce. This keeps them fresh and crisp. If you need a substitute for peanut butter, try almond butter or sunflower seed butter. Both give a nice creaminess. For a nut-free option, sunflower seed butter works well. If you're looking for a lighter spread, use tahini. Each alternative adds its own unique flavor. The spice level depends on how much sriracha you add. For mild heat, use a small amount. You can always add more later. If you prefer it spicy, go for a full tablespoon. Taste as you mix to find your perfect level of heat. Enjoy making it just right for you! In this blog post, I showed you how to make a tasty zoodle dish. We covered selecting the best ingredients, preparing zoodles, and mixing in a spicy peanut sauce. I shared tips for perfect zoodles and ways to customize the recipe to fit your needs. Remember, you can add proteins or change veggies for variety. Use my storage guidelines to keep leftovers fresh. Enjoy your cooking, and impress others with this fun meal!

Spicy Thai Peanut Zoodles

A refreshing and spicy dish featuring spiralized zucchini noodles tossed in a creamy peanut sauce with colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 2
Calories 350 kcal

Ingredients
  

  • 4 medium zucchinis (spiralized into zoodles)
  • 1 cup red bell pepper (thinly sliced)
  • 1 cup shredded carrots
  • 2 count green onions (chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1/2 cup smooth peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sriracha (adjust according to spice preference)
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon sesame oil
  • 1/4 cup unsalted peanuts (chopped, for garnish)
  • to taste salt and pepper

Instructions
 

  • Prepare the Zoodles: Using a spiralizer, transform the zucchinis into zoodles. Place them in a colander, sprinkle lightly with salt, and let them sit for a few minutes to draw out excess moisture.
  • Make the Peanut Sauce: In a mixing bowl, combine the smooth peanut butter, soy sauce (or tamari), fresh lime juice, sriracha, grated ginger, and sesame oil. Whisk until the mixture is completely smooth and well-blended.
  • Sauté the Vegetables: Heat a large skillet over medium heat. Add the sliced red bell pepper and shredded carrots to the skillet. Sauté for approximately 2-3 minutes until they start to soften slightly.
  • Add Zoodles: Gently toss the spiralized zoodles into the skillet with the sautéed vegetables. Continue cooking for another 3-4 minutes, stirring occasionally, until the zoodles are warmed through yet remain crisp-tender.
  • Combine with Sauce: Remove the skillet from the heat. Pour the peanut sauce evenly over the zoodles and vegetables. Toss everything together thoroughly.
  • Season and Garnish: Taste the dish and adjust seasoning with salt and pepper as needed. Serve the zoodles in individual bowls and top with chopped green onions, fresh cilantro, and chopped peanuts.

Notes

For an eye-catching presentation, use colorful bowls and layer the zoodles, ensuring the vibrant veggies are visible. Drizzle a little extra peanut sauce on top before garnishing for an extra touch. Enjoy this refreshing dish warm or at room temperature!
Keyword gluten-free, peanut sauce, vegetarian, zoodles