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Easy Creamy Zucchini Noodle Pad Thai with Peanut Sauce

Easy Creamy Zucchini Noodle Pad Thai - featured image
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A quick, light, and creamy Pad Thai-inspired dish using spiralized zucchini noodles tossed in a tangy peanut sauce. Perfect for a low-carb, satisfying weeknight meal.

Ingredients

Scale
  • 4 medium zucchinis, spiralized into noodles
  • 1/2 cup creamy natural peanut butter
  • 1/4 cup full-fat coconut milk
  • 1 tablespoon tamarind paste (or substitute with 1 tablespoon lime juice and 1/2 teaspoon brown sugar)
  • 2 tablespoons fresh-squeezed lime juice
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 tablespoon maple syrup or honey
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger (optional)
  • 1 tablespoon vegetable oil or sesame oil
  • 2 stalks green onions, thinly sliced
  • 1/4 cup crushed peanuts, for topping
  • Handful fresh cilantro, chopped (optional)
  • Red pepper flakes or sriracha, to taste

Instructions

  1. Wash and dry 4 medium zucchinis. Using a spiralizer, create noodles and place them in a colander. Lightly salt the noodles and let them sit for 10 minutes to draw out excess moisture. Then, gently pat dry with paper towels.
  2. In a medium bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup full-fat coconut milk, 1 tablespoon tamarind paste, 2 tablespoons lime juice, 2 tablespoons soy sauce or tamari, 1 tablespoon maple syrup, minced garlic, and freshly grated ginger if using. Adjust balance with more lime or sweetener to taste.
  3. Heat 1 tablespoon vegetable or sesame oil over medium heat in a large skillet or wok. Add the spiralized zucchini noodles and sauté gently for 2-3 minutes until they begin to soften but still hold some crunch.
  4. Pour the prepared peanut sauce over the zucchini noodles in the skillet. Toss well to coat evenly, cooking for another 1-2 minutes until the sauce is warmed through and clings to the noodles.
  5. Remove from heat and stir in sliced green onions. Transfer to serving plates and top with crushed peanuts, fresh cilantro, and a sprinkle of red pepper flakes or drizzle of sriracha if desired.

Notes

Salt and drain zucchini noodles before cooking to prevent sogginess. Keep sauté time short to maintain crispness. Adjust peanut sauce thickness with water or coconut milk if needed. For gluten-free, use tamari instead of soy sauce. Can add protein like shrimp or tofu before adding sauce.

Nutrition

Keywords: zucchini noodles, pad thai, peanut sauce, low carb, gluten free, vegan option, quick dinner, healthy, creamy

Find it online: https://islatable.com/easy-creamy-zucchini-noodle-pad-thai-with-peanut-sauce-recipe/