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- 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) - 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 - 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. {{ingredient_image_1}} - 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. - 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. - 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. - 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. - 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! 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. 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. 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. Pro Tips Choosing the Right Zucchini: Select medium-sized zucchinis that are firm and free of blemishes for the best texture in your zoodles. Peanut Sauce Consistency: Adjust the thickness of your peanut sauce by gradually adding water until you reach your desired consistency. Vegetable Crispness: To keep your veggies crisp, avoid overcooking them during the stir-fry process; they should retain some crunch. Flavor Boost: For an extra burst of flavor, consider adding a splash of sesame oil to the peanut sauce or a sprinkle of lime zest before serving. {{image_2}} 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. 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. 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. 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. 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. 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. 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. 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. 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! 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 journey!

Thai Peanut Zoodle Stir Fry

A delicious and healthy stir fry featuring zucchini noodles and a creamy peanut sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium zucchini (zoodles)
  • 1 whole 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)
  • 2 tablespoons sesame oil
  • to taste salt and pepper

Instructions
 

  • Prepare the Zoodles: Using a spiralizer, turn the zucchini into zoodles. Set them aside.
  • Make the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, grated ginger, minced garlic, sriracha, and a splash of water until smooth. Adjust the consistency by adding more water if needed.
  • Sauté the Veggies: Heat sesame oil in a large skillet or wok over medium-high heat. Add the red bell pepper, snap peas, and carrots. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
  • Add Zoodles: Incorporate the zoodles and bean sprouts into the skillet. Cook for an additional 2-3 minutes, stirring constantly to combine with the sautéed vegetables.
  • Combine with Sauce: Pour the peanut sauce over the zoodle mixture. Toss everything together well to ensure that the zoodles and vegetables are evenly coated with the sauce. Cook for another minute until everything is warmed through.
  • Season and Serve: Season with salt and pepper to taste. Remove from heat and sprinkle with chopped green onions and peanuts before serving.

Notes

Serve in bowls, garnished with additional chopped peanuts and a lime wedge on the side for a refreshing squeeze.
Keyword peanut sauce, stir-fry, vegetarian, zoodles