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- 4 medium zucchinis - 1 cup carrots, julienned - 1 red bell pepper, thinly sliced - 1/2 cup green onions, chopped - 1/2 cup roasted peanuts, roughly chopped - 1/4 cup cilantro, chopped (for garnish) - 2 tablespoons sesame oil - 1/3 cup creamy peanut butter - 3 tablespoons soy sauce (low sodium) - 2 tablespoons lime juice - 1 tablespoon honey or maple syrup - 1 tablespoon ginger, grated - 2 garlic cloves, minced - 1-2 tablespoons water (to thin sauce as needed) To make Thai Peanut Zucchini Noodles, you need fresh, simple ingredients. Zucchini serves as the star of this dish. Its mild taste blends well with the peanut sauce. Carrots add crunch and color. Red bell peppers give a sweet note. Green onions add freshness and a nice bite. Roasted peanuts bring a satisfying crunch. Finally, cilantro gives a bright flavor. Now, let’s dive into the peanut sauce. Creamy peanut butter creates a rich base. Low sodium soy sauce adds a salty kick. Lime juice brightens it up, balancing the flavors. Honey or maple syrup gives a touch of sweetness. Grated ginger and minced garlic add depth. Lastly, water helps adjust the sauce's thickness to your liking. With these ingredients on hand, you are ready to create a delightful meal! To start, you can turn zucchinis into noodles in two ways. A spiralizer makes great, curly noodles. A vegetable peeler creates long, flat ribbons. Both methods work well, so choose what you like best. After making your noodles, set them aside in a large bowl. If you want to store them, keep them in a paper towel. This helps absorb excess moisture. Place them in a sealed container in the fridge and use them within two days. Next, we make the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, grated ginger, and minced garlic. Use a steady hand to mix until smooth. If the sauce is too thick, add one to two tablespoons of water. This will help it pour easily over your noodles. Now it’s time to sauté the veggies. Heat sesame oil in a large skillet over medium heat. Add the julienned carrots and sliced red bell pepper. Sauté them for about three to four minutes. You want them to become slightly tender but still crisp. This keeps the texture nice and fresh. Once the veggies are ready, it’s time to combine everything. Add the zucchini noodles to the skillet with the sautéed vegetables. Pour the peanut sauce over everything. Toss gently to coat all the ingredients evenly. Cook for another two to three minutes. This warms the dish while keeping the zucchini al dente. For a beautiful presentation, serve your dish in shallow bowls. Drizzle extra peanut sauce on top. Add chopped peanuts and fresh cilantro for garnish. This not only looks great but also adds extra flavor. Enjoy your colorful, tasty meal! - Alternatives for peanut butter: If you cannot use peanut butter, try almond butter or sunflower seed butter. Both provide a nice creaminess and flavor. - Other vegetable options: You can use bell peppers, snap peas, or broccoli instead of carrots. These add crunch and color to the dish. - Best practices for sautéing: Heat your skillet well before adding the oil. This helps the veggies cook evenly. Stir them often to prevent burning. - Keeping zucchini al dente: Cook zucchini noodles only for a short time. You want them slightly firm, so they hold their shape and don’t get mushy. - Suggestions for adding spice: For heat, add red pepper flakes or sriracha to the peanut sauce. This will give your dish a nice kick. - Other dressings or sauces to explore: If you want a twist, try sesame dressing or a drizzle of coconut aminos. These can change the flavor profile while keeping it fresh. {{image_2}} You can add protein to your Thai peanut zucchini noodles for a heartier meal. Here are some great options: - Tofu: Use firm tofu, cubed and sautéed until golden. - Chicken: Grilled or pan-seared chicken slices work well. - Shrimp: Quick-cook shrimp adds a nice touch. You can also mix proteins. For example, try chicken and shrimp together for more flavor. Each protein brings its own unique taste and texture. If you need a gluten-free meal, there are simple swaps. Use gluten-free soy sauce instead of regular soy sauce. Brands like Tamari or coconut aminos work great. You can also check other ingredients for gluten. Make sure your peanut butter is gluten-free. Most brands are, but it’s always smart to read labels. To make this dish fully plant-based, you can easily swap out a few ingredients. Replace honey with maple syrup for a vegan-friendly sweetener. For a dairy-free garnish, skip traditional toppings and stick with more peanuts and cilantro. You can even add sliced avocado for creaminess. This keeps the meal vegan and still very tasty. To keep your Thai Peanut Zucchini Noodles fresh, use an airtight container. This will keep the flavors locked in and prevent drying out. The dish stays good in the fridge for about 3 days. After that, the noodles may become soggy and lose their taste. When reheating, use a skillet over low heat. This helps prevent the noodles from getting soggy. Add a splash of water to keep it moist while you heat. Stir gently to keep the flavors intact. You want to enjoy every bite just as you did when it was fresh! You can freeze zucchini noodles, but they may lose some texture. If you plan to freeze them, do so before cooking. For the peanut sauce, freeze it in a separate container. This way, you can enjoy it later without losing its rich flavor. Just thaw everything in the fridge overnight before using. To make zucchini noodles, you need a spiralizer or a vegetable peeler. A spiralizer creates long, curly noodles. If you use a peeler, you can make flat ribbons. First, wash the zucchinis. Cut off the ends. Then, either spiralize or peel the zucchinis into your desired shape. Place the noodles in a large bowl. You can store them in the fridge until you are ready to use them. This keeps them fresh and crisp. Yes, you can use other nut butters. Almond butter or cashew butter can work well. Almond butter has a nutty flavor. Cashew butter is creamier and sweet. Each nut butter changes the taste and texture. But the creamy texture of peanut butter is hard to beat. Try different nut butters to see which one you like best. These noodles pair well with many side dishes. You can serve them with a fresh salad or spring rolls. A light soup can also be a great match. For drinks, try iced tea or coconut water. These options enhance the meal and keep it light. Yes, zucchini noodles are very healthy. They are low in calories and high in fiber. Zucchini also provides vitamins A and C. The carrots add more nutrients and a splash of color. Peanuts give protein and healthy fats. Overall, this dish is a great option for a healthy meal. This dish is a tasty blend of fresh veggies and creamy sauce. You learned how to make zucchini noodles and a rich peanut sauce. I shared tips for sautéing veggies and keeping noodles firm. We covered storage ideas, reheating methods, and great variations. This recipe is not just healthy but also versatile. Experiment with proteins or dressings to fit your taste. Enjoy making this dish and impressing others with your skills!

Thai Peanut Zucchini Noodles

Discover the deliciousness of Thai Peanut Zucchini Noodles with this easy recipe! Enjoy vibrant veggies like zucchini, carrots, and red bell pepper tossed in a creamy peanut sauce that’s sure to satisfy. Perfect for a quick meal, this dish is both healthy and flavorful. Click to explore the full recipe and elevate your cooking today! #ThaiPeanutZucchiniNoodles #HealthyEating #VeggieRecipes #QuickMeals
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Ingredients
  

4 medium zucchinis

1 cup carrots, julienned

1 red bell pepper, thinly sliced

1/2 cup green onions, chopped

1/2 cup roasted peanuts, roughly chopped

1/4 cup cilantro, chopped (for garnish)

2 tablespoons sesame oil

For the Peanut Sauce:

1/3 cup creamy peanut butter

3 tablespoons soy sauce (low sodium)

2 tablespoons lime juice

1 tablespoon honey or maple syrup

1 tablespoon ginger, grated

2 garlic cloves, minced

1-2 tablespoons water (to thin sauce as needed)

Instructions
 

Prepare Zucchini Noodles: Using a spiralizer or a vegetable peeler, turn the zucchinis into noodles. If using a peeler, create long ribbons. Set aside in a large mixing bowl.

    Make the Peanut Sauce: In a medium mixing bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, grated ginger, and minced garlic until smooth. Adjust the consistency with water as needed to create a pourable sauce.

      Sauté Vegetables: Heat sesame oil in a large skillet over medium heat. Add the carrots and red bell pepper, sautéing for about 3-4 minutes until slightly tender.

        Combine and Toss: Add the zucchini noodles into the skillet with the sautéed vegetables, and pour the peanut sauce over everything. Toss gently to coat all the ingredients evenly, cooking for an additional 2-3 minutes until heated through but the zucchini remains al dente.

          Serve: Once combined, remove from heat and sprinkle with green onions, chopped peanuts, and cilantro for garnish.

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

              - Presentation Tips: Serve in shallow bowls, drizzling extra peanut sauce on top and garnishing with additional chopped peanuts and cilantro for an appealing look.