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- Zucchini (4 medium, spiralized) - Bell peppers (1 cup, sliced) - Carrots (1 cup, julienned or shredded) - Snap peas (1 cup) - Sesame oil (1 tablespoon) - Garlic (2 cloves, minced) - Creamy peanut butter (1/4 cup) - Soy sauce or tamari (2 tablespoons) - Lime juice (1 tablespoon) - Honey or agave syrup (1 tablespoon) - Sriracha (1 teaspoon, adjust to taste) - Garnishes: Chopped roasted peanuts, fresh cilantro, lime wedges When making my Thai Peanut Zoodle Stir Fry, I focus on fresh and simple ingredients. The zoodles are the star. They add a fun twist and keep the dish light. Spiralizing zucchini is easy and quick. You can use a spiralizer or even a vegetable peeler. Next, I love adding colorful bell peppers. They bring a sweet crunch. Carrots add both color and texture. I prefer using julienned or shredded carrots for this dish. Snap peas give a nice pop and a hint of sweetness. For the pantry items, sesame oil is key. It gives a rich flavor to the stir fry. Fresh garlic adds a lovely aroma and taste. Creamy peanut butter creates a smooth sauce. I use soy sauce or tamari for a savory kick. Lime juice brightens everything up. Honey or agave syrup balances the flavors. I often add sriracha for a little heat. Don't forget the garnishes! Chopped roasted peanuts give a crunchy finish. Fresh cilantro adds a burst of freshness. Lime wedges are perfect for squeezing over the top. All these ingredients come together to make a meal that is both tasty and quick to prepare. - Start by spiralizing 4 medium zucchinis into zoodles. - Slice 1 cup of bell peppers. You can mix colors for fun. - Julienning or shredding 1 cup of carrots adds crunch. - Rinse 1 cup of snap peas and set them aside. - Gather your sauces: peanut butter, soy sauce, lime juice, honey, and sriracha. - Measure each sauce and seasoning carefully. - Heat 1 tablespoon of sesame oil in a large skillet over medium heat. - Add 2 cloves of minced garlic and sauté for about 30 seconds. - Toss in the sliced bell peppers, carrots, and snap peas. - Stir-fry the veggies for 3-4 minutes until they turn bright and slightly tender. - In a small bowl, mix together 1/4 cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 1 tablespoon of honey, and 1 teaspoon of sriracha. - If the sauce is too thick, add a splash of water to loosen it. - Add the spiralized zoodles to the skillet with the veggies. - Pour the peanut sauce over everything and toss gently. - Cook for 2-3 minutes until the zoodles are warm and coated. - Remove from heat and garnish with chopped roasted peanuts and fresh cilantro. - Serve right away with lime wedges on the side for a zesty kick. To stir-fry veggies well, start with a hot pan. A large non-stick skillet or wok works best. Add sesame oil and let it heat. Once hot, toss in minced garlic and sauté it briefly. This step builds flavor. Next, add your sliced bell peppers, carrots, and snap peas. Stir-fry them for about 3-4 minutes. The goal is to keep their colors bright and a slight crunch. To keep zoodles firm, avoid overcooking them. Add them at the end of cooking. Toss them in with the veggies for just 2-3 minutes. This way, they heat through without getting soggy. To change the spice level, use sriracha carefully. Start with a teaspoon. Taste the sauce and add more if you like heat. This gives you control over the spice. If you want to cut calories, use less peanut butter. You can also swap honey for a low-calorie sweetener. Adjust the sweetness to fit your taste. Making zoodles in advance saves time. Spiralize your zucchinis the day before. Store them in an airtight container in the fridge. For quick chopping, use a food processor. It speeds up slicing bell peppers and shredding carrots. This way, you save time and energy when cooking. {{image_2}} You can add tofu or tempeh to make this dish vegetarian. These proteins soak up the peanut sauce well. If you want more flavor, consider adding shrimp or chicken. Cook them first, then mix with the veggies and sauce. Both options boost the protein and make the meal heartier. Feel free to swap in seasonal vegetables. Think broccoli, asparagus, or zucchini flowers. You can also add greens like spinach or kale. These greens add color and nutrients to your stir fry. Just toss them in during the last minute of cooking to keep them fresh and crisp. To make your dish gluten-free, use tamari instead of soy sauce. This easy swap keeps all the flavor while avoiding gluten. If you're vegan, replace honey with agave or maple syrup. Both options work great in the sauce, ensuring you enjoy that sweet flavor without animal products. To store leftovers, place the zoodle stir fry in an airtight container. This keeps it fresh and prevents odor transfer. You can store it in the fridge for up to three days. Enjoy the dish cold or reheated! Yes, you can freeze this dish. However, I recommend freezing only the veggies and sauce. Zoodles can become mushy after thawing. For best results, freeze the stir fry in portions. Use freezer-safe bags or containers to avoid freezer burn. To reheat, use a stovetop to keep the texture intact. Heat over medium heat, adding a splash of water if needed. This keeps the zoodles from getting too soft. You can also use the microwave. Heat in short bursts, stirring in between to prevent uneven cooking. What are the health benefits of zoodles? Zoodles, or zucchini noodles, are low in calories and carbs. They provide fiber, which helps digestion. They are rich in vitamins A and C, which support your immune system. Eating zoodles can help you feel full without the extra calories. They are a great choice for a healthy meal. Can I use non-peanut butter alternatives for allergies? Yes, you can use sunbutter or almond butter as a substitute. These options still give a creamy texture. They add a nice flavor while being safe for those with peanut allergies. Just be sure to check for any other allergens in these alternatives. What can I substitute for sesame oil? You can use olive oil or avocado oil instead. Both options work well for stir-frying. They add a nice flavor without changing the dish too much. If you want to keep a nutty taste, try using toasted walnut oil. Alternatives to soy sauce in this recipe. Tamari is a great gluten-free option for soy sauce. Coconut aminos also work well if you want a soy-free choice. They both provide a salty flavor that blends nicely with the peanut sauce. What pairs well with Thai Peanut Zoodle Stir Fry? This dish goes well with jasmine rice or quinoa for added texture. You can also serve it with fresh spring rolls for a light touch. A side salad with cucumber and carrots enhances the meal. Suggestions for appetizers or sides to complete the meal. Try serving crispy wontons or veggie dumplings as a starter. They add crunch and fun to your meal. A light soup, like miso, works well for a warm start. In this blog post, we explored a delicious Thai Peanut Zoodle Stir Fry. We discussed fresh ingredients and essential pantry staples. We outlined step-by-step cooking instructions. I shared tips for perfecting your stir-frying skills and gave variations for different diets. Lastly, we covered how to store your dish and answered common questions. This dish is not only tasty but also healthy. Enjoy creating your own unique version!

Thai Peanut Zoodle Stir Fry

Savor the flavors of this Thai Peanut Zoodle Stir Fry! Packed with fresh vegetables and topped with a creamy peanut sauce, this dish is quick to make and bursting with taste. In just 20 minutes, you can enjoy a healthy and delicious meal that’s perfect for any night of the week. Click through to discover the full recipe and learn how to create a delightful dinner that will wow your family and friends!
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Ingredients
  

4 medium zucchinis (spiralized into zoodles)

1 cup bell peppers (red, yellow, or green, sliced)

1 cup carrots (julienned or shredded)

1 cup snap peas

1 tablespoon sesame oil

2 cloves garlic (minced)

1/4 cup creamy peanut butter

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

1 tablespoon honey or agave syrup

1 teaspoon sriracha (adjust to taste)

Chopped roasted peanuts (for garnish)

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

Heat sesame oil in a large non-stick skillet or wok over medium heat.

    Add minced garlic and sauté for about 30 seconds until fragrant but not browned.

      Toss in the sliced bell peppers, carrots, and snap peas. Stir-fry the vegetables for 3-4 minutes until they are vibrant and slightly tender.

        Meanwhile, in a small bowl, mix together peanut butter, soy sauce, lime juice, honey (or agave syrup), and sriracha until well combined and smooth. If the sauce is too thick, you can add a splash of water to loosen it.

          Add the spiralized zoodles to the skillet with the vegetables. Pour the peanut sauce over the top, and toss everything together gently for 2-3 minutes until the zoodles are evenly coated and just heated through.

            Remove from heat, and garnish with chopped roasted peanuts and fresh cilantro.

              Serve immediately with lime wedges on the side for an extra zesty kick.

                Prep Time: 15 minutes | Total Time: 20 minutes | Servings: 4