Thai Peanut Zoodle Stir Fry Flavorful Veggie Dish

January 5, 2026June 3, 2025 by Chef Elliot

Ingredients

Main Ingredients

– 4 medium zucchini (zoodles)

– 1 red bell pepper, thinly sliced

– 1 cup snap peas

– 1 cup shredded carrots

– 1 cup bean sprouts

– 1/4 cup green onions, chopped

– 1/4 cup unsalted peanuts, chopped (for garnish)

Peanut Sauce Ingredients

– 1/4 cup creamy peanut butter

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

– 1 tablespoon maple syrup

– 1 tablespoon lime juice

– 1 teaspoon grated ginger

– 1 clove garlic, minced

– 1 teaspoon sriracha (optional for spice)

– Water as needed to thin out the sauce

Essential Cooking Tools

– Spiralizer

– Large skillet or wok

– Whisk and mixing bowls

For this Thai Peanut Zoodle Stir Fry, I love using fresh and crisp veggies. The zoodles made from zucchini serve as a great low-carb base. They soak up the rich peanut sauce perfectly. The red bell pepper adds some sweetness, while snap peas provide a nice crunch. Shredded carrots and bean sprouts top off the mix, making it colorful and vibrant.

For the peanut sauce, I combine creamy peanut butter with soy sauce for a salty kick. Maple syrup gives it a touch of sweetness. Lime juice brightens the flavors, and ginger and garlic add warmth. If you like spice, a little sriracha can make it pop! You can adjust the sauce’s thickness by adding water.

You’ll also need a spiralizer to make those zoodles. A large skillet or wok is perfect for stir-frying all the veggies. Don’t forget a whisk for mixing the sauce! These tools make cooking easy and fun.

Step-by-Step Instructions

Preparing the Zoodles

– Spiralize zucchini into zoodles.

– Set zoodles aside.

To start, grab your spiralizer. Cut the ends off the zucchini. Spiralize them into thin noodles. These zoodles will be the base of our dish. Set them aside on a plate or bowl.

Making the Peanut Sauce

– Whisk together peanut butter, soy sauce, maple syrup, lime juice, ginger, garlic, sriracha, and water.

– Adjust sauce consistency as needed.

Next, let’s make the peanut sauce. In a bowl, combine the peanut butter, soy sauce, and maple syrup. Add lime juice, grated ginger, and minced garlic. If you like heat, add sriracha. Stir in water until the sauce is smooth. You can add more water if it seems thick.

Sautéing the Vegetables

– Heat sesame oil in skillet or wok.

– Add red bell pepper, snap peas, and carrots; cook for 3-4 minutes.

Now, we move to the skillet. Heat sesame oil on medium-high. Once hot, add the sliced red bell pepper, snap peas, and shredded carrots. Stir-fry for 3 to 4 minutes. We want the veggies to be tender but still crisp.

Combining the Ingredients

– Add zoodles and bean sprouts; stir-fry for 2-3 minutes.

– Pour peanut sauce over the mixture; toss to combine.

After the veggies are ready, toss in the zoodles and bean sprouts. Stir-fry for another 2 to 3 minutes. Then, pour the peanut sauce over everything. Toss it well to coat all the ingredients.

Final Seasoning and Serving

– Season with salt and pepper to taste.

– Garnish with green onions and peanuts before serving.

Finally, taste your stir-fry. Add salt and pepper as needed. When ready to serve, sprinkle chopped green onions and peanuts on top. This adds a nice crunch and flavor. Enjoy your delicious Thai Peanut Zoodle Stir Fry!

Tips & Tricks

Perfecting the Peanut Sauce

To get the right sauce consistency, start with creamy peanut butter. Add water slowly while whisking. This helps you control the thickness. If you prefer a thicker sauce, use less water. For extra flavor, taste the sauce as you mix. Adjust the soy sauce, lime juice, or maple syrup to fit your taste. A touch of sriracha adds heat, so use it if you like spice.

Cooking Zoodles to Perfection

To avoid soggy zoodles, don’t cook them too long. Zoodles need just a few minutes in the pan. When you add them, stir gently, but keep cooking time short. Aim for 2-3 minutes, just until they warm up. This keeps them crisp and fresh, giving you the best texture.

Serving Suggestions

For a great presentation, use bowls. Serve the zoodle stir fry hot and fresh. Garnish each bowl with chopped peanuts and green onions. A lime wedge on the side adds a nice touch. This not only looks lovely but also adds a zing when squeezed over the dish. You can pair this stir fry with rice or a light salad for a complete meal.

Variations

Vegetable Substitutions

You can change up the veggies in your stir-fry. Try using broccoli, cauliflower, or bell peppers. Seasonal veggies like asparagus or mushrooms work great too. They add flavor and crunch.

Protein Additions

Want to add protein? You can use chicken, shrimp, or tofu. If using chicken or shrimp, cook them first. This may take about 5-7 minutes. Add tofu later. Cook it until golden, about 3-4 minutes.

Gluten-Free and Nut-Free Options

If you need gluten-free options, swap the soy sauce for tamari. You can also choose gluten-free noodles instead of zoodles. For nut-free diets, try sunflower seed butter in place of peanut butter. This gives you a similar taste without nuts.

Storage Info

Refrigeration Guidelines

To store leftovers, let the dish cool completely. Place it in an airtight container. This keeps the zoodles and veggies fresh. The recommended max storage time is about 3 days in the fridge. After that, the zoodles can become soggy and lose flavor.

Freezing Instructions

If you want to freeze zoodles and veggie stir-fry, it’s best to freeze them separately. Zoodles can get mushy when thawed. Wrap the zoodles tightly in plastic wrap or use a freezer bag. For the stir-fry, use a freezer-safe container. When ready to eat, thaw in the fridge overnight. Reheat in a skillet over low heat to keep the texture nice.

Meal Prep Suggestions

For meal prepping, I suggest making a big batch of this dish. You can store it in meal prep containers. Divide it into portions for easy grab-and-go meals. Label each container with the date to track freshness. Keep the zoodles and sauce separate if you plan to store them for longer. This helps maintain the taste and texture.

FAQs

Can I use regular pasta instead of zoodles?

Yes, you can use regular pasta. It will change the dish’s texture and taste. Zoodles are low in carbs and gluten-free. They add a fresh crunch. Regular pasta is softer and more filling. If you want a lighter meal, stick with zoodles. If you prefer pasta, cook it al dente for a better bite.

What can I substitute for peanut butter?

For peanut allergies, try almond butter or sunflower seed butter. Both give a similar creaminess. You can also use tahini, which is made from sesame seeds. If you want a nut-free sauce, sunflower seed butter is the best choice. Just remember to adjust the flavors to your liking.

How spicy is this dish?

The spice level depends on the sriracha. Without sriracha, the dish is mild and tasty. Adding sriracha brings heat, making it more exciting. Start with a little sriracha, then add more if you like it spicy. You control the heat, so make it just right for you!

Can I make this dish ahead of time?

Yes, you can prepare some parts ahead. Spiralize the zucchini and chop the veggies. Store them in the fridge until you’re ready. Make the peanut sauce and keep it in a jar. When you’re ready to cook, sauté the veggies and combine everything. This saves time and keeps the dish fresh!

This blog post guided you through making a tasty vegetable stir-fry with zoodles and peanut sauce. You learned about key ingredients, cooking tools, and step-by-step instructions. I shared useful tips for perfecting flavors and avoiding mushy zoodles. You can modify this dish with different veggies or proteins, customizing it to fit your needs. Storing leftovers or meal prepping makes it easy to enjoy later. Now, it’s your turn to try this simple, healthy dish that is packed with flavor. Enjoy your cooking journe