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For this dish, you will need: - 4 medium zucchinis - 1 red bell pepper, thinly sliced - 1 cup shredded carrots - 1 green onion, chopped These veggies give the dish a fresh taste and vibrant colors. The zucchini noodles replace traditional pasta, making it light and healthy. To make the creamy peanut sauce, gather: - ½ cup creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 tablespoon maple syrup or honey - 1 teaspoon sesame oil - 1 teaspoon grated ginger - 1 small garlic clove, minced - Water (to thin the sauce, as needed) This sauce adds rich flavor. The mix of peanut butter and soy sauce balances sweet and salty notes. To make your dish pop, consider these garnishes: - ¼ cup chopped peanuts - ¼ cup fresh cilantro, chopped These toppings add crunch and freshness. They make every bite more exciting. For the full recipe, check the end of this section. To start, take four medium zucchinis. Use a spiralizer to create long noodles. If you don't have a spiralizer, a peeler can work too. After spiralizing, place the noodles in a colander. This helps drain extra moisture. Let them sit for about 10 minutes. This step is key to keeping your dish from becoming soggy. In a bowl, add ½ cup of creamy peanut butter. Next, mix in two tablespoons of soy sauce. Squeeze in one tablespoon of lime juice. Add one tablespoon of maple syrup or honey for sweetness. Now, include one teaspoon of sesame oil. Grate in one teaspoon of fresh ginger. Finally, add one minced garlic clove. Whisk everything together until smooth. If the sauce is thick, add water a little at a time. This will help reach your desired consistency. In a large bowl, combine your zucchini noodles, sliced red bell pepper, and shredded carrots. Pour the peanut sauce over this mix. Toss gently so every noodle is coated. Let it sit for about five minutes. This allows the flavors to blend. Just before serving, give it one last toss. Top your dish with chopped green onions, peanuts, and fresh cilantro for a bright finish. You can find the full recipe to guide you through the steps. Enjoy your fresh, tasty meal! To make great zucchini noodles, use a spiralizer. You can find these tools at most stores. Choose firm zucchinis for the best results. Cut off the ends of the zucchinis first. Secure the zucchini in the spiralizer and twist. You will get long, thin noodles quickly. After spiralizing, place the noodles in a colander. This helps drain excess water. Let them sit for about 10 minutes. This keeps your dish from getting soggy. The peanut sauce is key to this dish. Start with creamy peanut butter for a smooth base. Mix all the sauce ingredients in a bowl. If the sauce feels too thick, add water. Do this slowly, one tablespoon at a time. Stir well after each addition. Your goal is a pourable sauce that coats the noodles nicely. Adjust to your taste. You want a balance of sweet, salty, and tangy. You can boost the flavor with a few extras. Try adding lime zest for a fresh kick. A pinch of red pepper flakes can add heat. For a nutty taste, sprinkle more chopped peanuts on top. Fresh herbs like basil or mint can change the flavor profile. If you want a savory depth, consider a splash of soy sauce. Always taste as you mix. This way, you can adjust the flavor to your liking. Trust your palate! {{image_2}} You can add protein to this dish in many ways. Chicken, tofu, or shrimp are great choices. If you choose chicken, grill or sauté it first. Cut it into bite-sized pieces and mix it into the zucchini noodles. For tofu, use firm tofu. Press it to remove excess water, then cube it. You can pan-fry it until golden. Shrimp should be peeled and deveined. Sauté shrimp in a pan until pink. Add your choice of protein to make this dish even heartier. This recipe is already low in carbs thanks to the zucchini noodles. But you can make it more keto-friendly by skipping the maple syrup or honey in the sauce. Instead, use a sugar substitute like stevia or erythritol. For gluten-free options, ensure your soy sauce is gluten-free. This way, you can enjoy a healthy meal without worries. Get creative with how you serve this dish! You can use the Thai peanut zucchini noodles as a salad base. Just add more fresh veggies like cucumber or radishes. You can also turn them into wraps. Use large lettuce leaves to wrap the noodles and protein. This makes a fun, hand-held meal. Check out the Full Recipe for more serving ideas! To store your Thai peanut zucchini noodles, place them in an airtight container. Make sure to let the noodles cool first. This keeps them fresh for up to three days in the fridge. If you want to keep the sauce separate, store it in a small container. This helps to keep the noodles from getting soggy. You can freeze zucchini noodles, but they may lose some crunch. To do this, spiralize your zucchinis and blanch them in boiling water for two minutes. Then, quickly place them in ice water to stop the cooking. Drain well, then pack them in freezer-safe bags. They can last up to three months in the freezer. When you’re ready to use them, simply thaw and sauté. For leftovers, glass containers work best. They don’t hold odors and are safe for reheating. Choose containers that fit your portion size. For freezing, use heavy-duty freezer bags. They prevent freezer burn and save space. Always label your containers with the date to keep track of freshness. Yes, you can make this dish ahead of time. Prepare the zucchini noodles and peanut sauce separately. Store them in airtight containers. Keep the noodles dry to avoid sogginess. You can mix them right before serving. This way, your meal stays fresh and tasty. If you can’t find zucchini noodles, try these options: - Spaghetti squash - Carrot noodles - Cucumber ribbons - Regular pasta These choices offer similar textures and flavors. Each brings its own twist to the dish. Yes, the peanut sauce is vegan-friendly. It uses simple plant-based ingredients like peanut butter, soy sauce, and lime juice. If you use maple syrup instead of honey, it stays vegan. This sauce is creamy and packed with flavor. To spice up this dish, add these ingredients: - Red pepper flakes - Sriracha sauce - Chopped fresh chili peppers Start with a small amount and taste as you go. Adjust the spice level to match your preference. This keeps your meal exciting and full of flavor. For the complete recipe, visit the Full Recipe section. You learned how to make delicious Thai peanut zucchini noodles from scratch. We covered the key ingredients, the peanut sauce, and tasty garnishes. I shared the steps for preparing the noodles and sauce. You now know some tips for a great texture and flavor. Explore variations with proteins and creative serving ideas. Don’t forget storage tips for leftovers. Enjoy this dish with your own twists! It’s easy, healthy, and packed with flavor. Now, grab your veggies and get cooking!

Thai Peanut Zucchini Noodles

Dive into a deliciously healthy dish with these Thai Peanut Zucchini Noodles! This refreshing recipe combines spiralized zucchini, vibrant veggies, and a creamy peanut sauce for a meal that's both light and satisfying. Perfect for a quick lunch or dinner, it's easy to make in just 25 minutes. Ready to impress your taste buds?
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Ingredients
  

4 medium zucchinis

1 red bell pepper, thinly sliced

1 cup shredded carrots

1 green onion, chopped

¼ cup chopped peanuts (for garnish)

¼ cup fresh cilantro, chopped (for garnish)

For the Peanut Sauce:

½ cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon maple syrup or honey

1 teaspoon sesame oil

1 teaspoon grated ginger

1 small garlic clove, minced

Water (to thin the sauce, as needed)

Instructions
 

Using a spiralizer, create zucchini noodles from the zucchinis. Set aside in a colander to drain excess moisture.

    In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup (or honey), sesame oil, grated ginger, and minced garlic until smooth. If the sauce is too thick, add water a tablespoon at a time until desired consistency is reached.

      In a large mixing bowl, combine the zucchini noodles, sliced red bell pepper, and shredded carrots.

        Pour the peanut sauce over the vegetable mixture and toss gently until everything is well coated.

          Let the mixture sit for about 5 minutes to allow the flavors to meld.

            Before serving, give it another gentle toss and top with chopped green onions, chopped peanuts, and fresh cilantro.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4