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- 2 medium zucchinis, spiralized - 1 cup crunchy peanut butter - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 tablespoon maple syrup - 1 tablespoon lime juice - 1 teaspoon sesame oil - 1 tablespoon sriracha (adjust to spice preference) - 1/4 cup water (to thin the sauce) These main ingredients create a fresh and tasty dish. Zucchini is the star, acting as the noodles. It's low in calories and full of nutrients. The peanut butter gives richness, while soy sauce adds saltiness. Maple syrup brings a touch of sweetness, balancing the flavors. Lime juice adds brightness, and sesame oil gives depth. Sriracha adds heat, making it fun and exciting. Adjust the spice to your liking by adding more or less sriracha. - Fresh cilantro - Green onions - Crushed peanuts Garnishes take this dish to the next level. Fresh cilantro adds a burst of flavor and color. Green onions bring a mild onion taste. Crushed peanuts give a nice crunch, enhancing the texture. These toppings not only look great but also add layers of flavor. Feel free to add more garnishes if you like! To make zucchini noodles, you can spiralize them. This tool creates long, thin noodles that mimic pasta. If you don't have a spiralizer, you can julienne the zucchinis. Just cut them into thin strips. Both methods work well, so choose what you have. In a medium bowl, start mixing your peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and sriracha. Use a whisk to blend these ingredients until they are smooth. If the sauce is too thick, add water a little at a time. This helps you reach a nice, creamy consistency. You want it just thin enough to coat the noodles. Once your zucchini noodles are ready, add them to a large mixing bowl. Pour the peanut sauce over the noodles. Toss everything together until the noodles are fully coated. Then, fold in the chopped cilantro and green onions for some fresh flavor. Finally, serve your dish right away. Top with crushed peanuts for a crunchy finish. Enjoy your meal! To make the best peanut sauce, focus on the thickness. Start with crunchy peanut butter for texture. Whisk in soy sauce, maple syrup, lime juice, sesame oil, and sriracha. Slowly add water until it coats the noodles well. You want it smooth but not too runny. If you like heat, add more sriracha for spice. A spiralizer is my go-to tool for making zucchini noodles. It creates long, thin strands quickly. I recommend using a simple handheld spiralizer. If you don't have one, slice the zucchini into thin strips with a knife. Julienne cuts work well, too. These noodles shine on their own but pair well with grilled chicken or shrimp. They also work great as a side dish. This meal is fantastic for meal prep. You can store the noodles and sauce separately. Just toss them together before serving for a fresh meal. {{image_2}} You can easily make this dish gluten-free by using tamari instead of soy sauce. Tamari tastes great and keeps your meal safe for those with gluten issues. It still brings that salty kick that pairs well with peanut butter. Just swap it in and enjoy your noodles with no worries. If you need a nut-free version, try using sunflower seed butter or tahini. Both can mimic the creamy texture of peanut butter. You can also use a soy-based sauce for flavor. This way, you keep the taste enjoyable while avoiding nuts. Want to boost your meal? Adding protein is a great option. You can toss in cooked chicken, tofu, or shrimp. Cook your protein separately and mix it into the noodles before serving. This makes your dish hearty and satisfying. Plus, it adds more flavor to your Thai peanut zucchini noodles! Store any extra Thai peanut zucchini noodles in an air-tight container. This keeps them fresh. Make sure to seal the lid tightly. You can use glass or plastic containers. Glass is great for easy cleaning. If you have a lot of leftovers, separate them into smaller portions. This makes it easy to grab a quick meal later. To warm up your noodles, I recommend using a pan. Heat it on low. Add a splash of water to help them steam. Stir gently until they are warm. This keeps the noodles from getting mushy. You can also use a microwave. Place the noodles in a bowl and cover them loosely. Heat in short bursts, checking often to avoid overheating. These noodles stay fresh for about three days in the fridge. After that, they may lose their texture and flavor. If you see any signs of spoilage, like a sour smell, it’s best to toss them. Always trust your senses. Enjoy your meal while it’s at its best! Yes, you can make this dish in advance. However, I suggest you keep the noodles and sauce separate. When you mix them together, the noodles can get soggy. Store the sauce in an airtight container in the fridge. Then, when you're ready to eat, just toss the noodles with the sauce. It will taste fresh and delicious! If you need a substitute for peanut butter, try almond butter or sunbutter. Both options give a creamy texture. You can also use tahini for a nut-free choice. Just remember that each swap will change the flavor a bit. Adjust the other ingredients to fit your taste. Yes, this recipe is vegan! All the ingredients, like zucchini and peanut butter, fit a vegan diet. Just use tamari instead of soy sauce if you are gluten-free. Feel free to enjoy this healthy dish without any worries! To make it less spicy, reduce the amount of sriracha in the sauce. Start with just a teaspoon and taste it. You can always add more if you want. Another tip is to add more peanut butter or maple syrup. This will balance the heat and give you a milder flavor. I do not recommend freezing zucchini noodles. They can become watery when thawed. Instead, make them fresh and eat them right away. If you have leftovers, store them in the fridge and enjoy them within a few days. In this blog post, we explored a delicious zucchini noodle dish made with peanut sauce. We covered the main ingredients, including zucchini, peanut butter, and soy sauce. You learned how to prepare, mix, and serve the dish with great garnishes. Remember, you can customize the sauce for spice and enjoy various protein options. This recipe works well for meal prep and stays fresh in the fridge. Try making it your own, and enjoy the tasty results!

Minute Thai Peanut Zucchini Noodles

Experience a burst of flavor with these Minute Thai Peanut Zucchini Noodles! In just 10 minutes, you can whip up a delicious and healthy meal that highlights fresh zucchini and a creamy peanut sauce. Perfect for a quick lunch or dinner, this dish is gluten-free and customizable to your spice preference. Click through to explore the full recipe and delight your taste buds with this vibrant dish that’s as easy to make as it is fun to eat!
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Ingredients
  

2 medium zucchinis, spiralized

1 cup crunchy peanut butter

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon maple syrup

1 tablespoon lime juice

1 teaspoon sesame oil

1 tablespoon sriracha (adjust to spice preference)

1/4 cup water (to thin the sauce)

1/4 cup chopped fresh cilantro

1/4 cup chopped green onions

Crushed peanuts for garnish

Instructions
 

Start by spiralizing the zucchinis to create “noodles.” If you don’t have a spiralizer, you can also julienne them into thin strips.

    In a medium bowl, combine the creamy peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and sriracha.

      Whisk these ingredients together until smooth. Slowly add water a tablespoon at a time until you reach a desired sauce consistency that can easily coat the zucchini noodles.

        In a large mixing bowl, add the spiralized zucchini noodles. Pour the peanut sauce over the noodles.

          Toss the noodles well until they are evenly coated with the sauce.

            Finally, fold in the chopped cilantro and green onions for added freshness.

              Serve immediately, garnished with crushed peanuts on top for an extra crunch.

                Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 2