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- 2 medium zucchinis, spiralized into zoodles - 1 cup bell peppers, sliced (mixed colors) - 1 cup snap peas, trimmed I love using fresh, colorful veggies in this dish. Zucchini makes a great noodle base. It adds crunch and a slight sweetness. Bell peppers bring a pop of color and flavor. Snap peas add a nice snap when you bite into them. - 1 cup cooked chicken, cubed - 1 cup tofu, cubed You can choose between chicken or tofu. Chicken adds protein and flavor. Tofu is a great choice for a vegetarian meal. It absorbs the sauce well. Both options work great in this stir fry. - 3 tablespoons creamy peanut butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon honey or maple syrup The sauce is the star of this dish. Creamy peanut butter gives it richness. Soy sauce adds saltiness. Sesame oil brings a nutty flavor. Honey or maple syrup adds a touch of sweetness. This blend makes every bite delicious. First, I heat a large skillet over medium heat. I add 1 tablespoon of sesame oil to the pan. Once the oil is hot, I toss in 2 cloves of minced garlic and 1 teaspoon of grated ginger. I sauté them for about 30 seconds. The kitchen fills with a lovely aroma. Next, I add 1 cup of sliced bell peppers, 1 cup of trimmed snap peas, and 1 small julienned carrot to the skillet. I stir-fry these veggies for 2-3 minutes. They start to soften but still keep some crunch. Then, I add 1 cup of cubed cooked chicken or tofu. I stir everything together and cook for an additional 2 minutes. While the veggies cook, I prepare the sauce. In a small bowl, I mix 3 tablespoons of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of honey or maple syrup, and 1 tablespoon of lime juice. I stir until the mixture is smooth. If the sauce is too thick, I add a tablespoon of water. This helps me reach the right consistency. Now, I pour the peanut sauce over the stir-fry in the skillet. I make sure to coat all the veggies and protein evenly. Then, I add 2 medium spiralized zucchinis, or zoodles, to the mix. I gently toss everything together for another minute. I want the zoodles to be heated through but still crunchy. Finally, I season with salt and pepper to taste. I remove the skillet from heat and garnish with chopped cilantro and crushed peanuts. - To keep zoodles crunchy, cook them last. Add them to the skillet for just one minute. This helps them stay firm and keep their texture. - Avoid soggy zoodles by not overcooking them. If you cook them too long, they will release water and become mushy. - You can add many different vegetables. Try broccoli, mushrooms, or bok choy for extra color and nutrition. - If you want to switch proteins, use shrimp, beef, or chickpeas. For a vegan option, tofu works great and absorbs flavors well. - Adding garnishes like lime wedges or chili flakes gives a fresh kick. They make the dish look nice too! - If you want more sauce, just mix extra peanut butter and soy sauce. This can make your stir fry richer and even more delicious. {{image_2}} To keep your Thai Peanut Zoodle Stir Fry fresh, store it in the fridge. Use an airtight container to lock in flavors and moisture. It’s best to separate the zoodles from the veggies and protein if you can. This keeps the zoodles crunchy longer. When reheating, I recommend using a skillet over medium heat. This method helps maintain the texture and flavor of your dish. Stir gently to warm everything evenly without overcooking. Avoid using the microwave, as it can make the zoodles soggy. If needed, add a splash of water to help steam without losing that crunch. This recipe makes 2 to 3 servings. Each serving has around 300 calories. This dish packs a punch of nutrients. Zucchini is low in calories and high in water. It helps keep you hydrated. Bell peppers add vitamin C and fiber. Snap peas bring crunchy sweetness and more fiber. The protein source, like chicken or tofu, boosts your energy. Peanut butter adds healthy fats and protein. The honey or maple syrup gives a touch of sweetness without being overpowering. Overall, this meal is balanced and satisfying. This dish can easily fit many diets. To make it gluten-free, use tamari instead of soy sauce. That way, you can still enjoy the same great taste. For vegan options, tofu works well as the protein source. If you want to add more protein, consider using chickpeas or edamame. They blend well with the flavors. You can also skip the honey and use maple syrup for a fully vegan dish. This recipe is flexible, making it fit for everyone! Yes, you can make this recipe ahead of time. Here are some tips for preparing it in advance: - Prep your veggies: Spiralize the zucchinis and chop the bell peppers and carrots. Keep them in airtight containers in the fridge. - Cook the protein: You can cook chicken or tofu a day before. Store it in the fridge too. - Make the sauce: Mix the peanut sauce ahead and store it separately. This keeps the flavors fresh. When you're ready, just stir-fry the veggies and add everything together quickly. If you need a different nut or seed butter, here are some great options: - Almond butter: It has a nice flavor and works well. - Sunflower seed butter: This is a good choice for nut-free diets. - Cashew butter: This offers a rich and creamy texture. These alternatives will give you a tasty sauce. Just swap them in the same amount as peanut butter. To add some heat to your stir fry, try these suggestions: - Red pepper flakes: Sprinkle them in while cooking for a mild kick. - Sriracha: Mix a teaspoon or two into the sauce for a bold flavor. - Fresh chili peppers: Slice them and add them to the stir fry as it cooks. Adjust the spice level to suit your taste. Yes, you can freeze this dish! Follow these guidelines for freezing: - Cool it down: Let the stir fry cool before packing it. - Use airtight containers: This helps keep the flavors intact. - Label and date: Mark your containers so you know what you have. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove for the best texture. This blog post covered how to make a delicious zoodle stir fry with veggies and protein options. You learned about the ingredients, cooking steps, and tips for perfecting your dish. Remember to store leftovers properly and reheat them carefully to keep the flavors bright. You can customize this recipe to suit your taste. Try different veggies or protein sources for variety. Cooking can be fun and easy, so enjoy your next meal!

Minute Thai Peanut Zoodle Stir Fry

Whip up a delicious Minute Thai Peanut Zoodle Stir Fry in just 15 minutes! This vibrant dish features zucchini noodles tossed with colorful veggies, protein of your choice, and a creamy peanut butter sauce that brings everything together. Perfect for a quick weeknight meal, this healthy recipe is both satisfying and bursting with flavor. Click through to discover the full recipe and elevate your dinner game today!

Ingredients
  

2 medium zucchinis, spiralized into zoodles

1 cup bell peppers, sliced (mixed colors)

1 cup snap peas, trimmed

1 small carrot, julienned

1 cup cooked chicken or tofu, cubed

3 tablespoons creamy peanut butter

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

1 tablespoon sesame oil

1 tablespoon honey or maple syrup

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon lime juice

1 tablespoon chopped fresh cilantro, for garnish

Crushed peanuts, for garnish

Salt and pepper to taste

Instructions
 

In a large skillet or wok, heat the sesame oil over medium heat.

    Add the minced garlic and grated ginger; sauté for about 30 seconds until aromatic.

      Toss in the bell peppers, snap peas, and julienned carrot. Stir-fry for 2-3 minutes until they begin to soften.

        Add the cooked chicken or tofu to the skillet and stir to combine, cooking for an additional 2 minutes.

          In a small bowl, mix together the peanut butter, soy sauce, honey/maple syrup, and lime juice until smooth. If the sauce is too thick, add a tablespoon of water to reach your desired consistency.

            Pour the peanut sauce over the vegetable and protein mixture in the skillet, stirring to coat everything evenly.

              Add the spiralized zoodles last, and toss everything together gently for another minute on medium heat until the zoodles are heated through but still crunchy.

                Season with salt and pepper to taste.

                  Remove from heat and garnish with chopped cilantro and crushed peanuts before serving.

                    Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 2-3

                      - Presentation Tips: Serve the stir fry in shallow bowls, drizzled with extra peanut sauce, and a lime wedge on the side for an extra pop of flavor.