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Easy Creamy Zucchini Noodle Pad Thai Recipe with Peanut Sauce

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A quick and creamy zucchini noodle Pad Thai with a smooth peanut sauce, perfect for light dinners and busy weeknights. This recipe is flavorful, satisfying, and easy to customize with your favorite proteins and veggies.

Ingredients

Scale
  • 3 medium zucchinis, spiralized (about 4 cups)
  • 1 tablespoon olive oil or avocado oil
  • ½ cup creamy peanut butter (natural, unsweetened preferred)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil (optional)
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, minced
  • ¼ to ½ cup warm water
  • 1 carrot, julienned or shredded
  • ¼ cup chopped green onions
  • ¼ cup chopped fresh cilantro
  • ¼ cup crushed roasted peanuts
  • 1 lime, cut into wedges
  • Red pepper flakes or sliced fresh chili (optional)
  • Cooked shrimp, chicken, or tofu (optional)

Instructions

  1. Rinse the zucchinis and trim off the ends. Use a spiralizer or julienne peeler to create noodles. Place them in a colander and sprinkle lightly with salt to draw out excess moisture. Let sit for about 10 minutes, then gently pat dry with paper towels.
  2. In a mixing bowl, combine peanut butter, soy sauce (or tamari), maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic. Slowly whisk in warm water starting with ¼ cup until the sauce is creamy and pourable. Adjust water as needed.
  3. Heat olive or avocado oil in a medium skillet over medium heat. Add zucchini noodles and sauté gently for 2-3 minutes until just tender but still crisp. Avoid overcooking.
  4. Remove pan from heat. Pour peanut sauce over noodles and toss gently to coat. Add cooked protein if using and stir to combine.
  5. Mix in shredded carrot and green onions. Transfer to serving plates. Top with chopped cilantro, crushed peanuts, and red pepper flakes if desired. Serve with lime wedges.

Notes

Salt and drain zucchini noodles to prevent sogginess. Use warm water to thin peanut sauce for better coating. Avoid overcooking noodles to keep texture crisp. Adjust sauce thickness by adding water gradually. Leftovers keep up to 2 days refrigerated; reheat gently or serve cold.

Nutrition

Keywords: zucchini noodles, Pad Thai, peanut sauce, easy dinner, gluten-free, dairy-free, vegan option, healthy noodles

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