Print

Easy Creamy Zucchini Noodle Pad Thai Recipe with Peanut Sauce for Quick Dinner

zucchini noodle pad thai - featured image
Print Recipe

A quick, fresh, and creamy zucchini noodle Pad Thai with a rich peanut sauce, perfect for a satisfying low-carb dinner that’s ready in under 30 minutes.

Ingredients

Scale
  • 4 medium zucchinis, spiralized into noodles (about 4 cups)
  • 1/3 cup creamy peanut butter
  • 1/2 cup full-fat canned coconut milk
  • 3 tablespoons low-sodium soy sauce or tamari
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon packed brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon vegetable oil
  • 2 stalks green onions, thinly sliced
  • 1/4 cup toasted crushed peanuts
  • A handful of chopped cilantro (optional)
  • 1 cup bean sprouts (optional)

Instructions

  1. Rinse the zucchinis and trim the ends. Using a spiralizer, create noodles and place them in a colander. Sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture.
  2. While the noodles rest, whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and red pepper flakes in a mixing bowl until smooth and creamy. Set aside.
  3. Heat vegetable oil in a large skillet over medium heat. Add the zucchini noodles and sauté gently for 2-3 minutes until just tender but still firm.
  4. Pour the peanut sauce into the skillet with the noodles. Toss carefully to coat evenly and cook for another 1-2 minutes, stirring often until the sauce thickens slightly.
  5. Remove from heat and fold in the bean sprouts if using. Taste and adjust seasoning if needed.
  6. Serve immediately, topped with sliced green onions, toasted crushed peanuts, and chopped cilantro. Add a lime wedge on the side for fresh squeezing.

Notes

Salt zucchini noodles before cooking to remove excess water and prevent sogginess. Use fresh garlic and ginger for best flavor. Keep heat moderate to avoid sauce separation. Toast peanuts for enhanced flavor. Prepare sauce while noodles rest to save time. Adjust lime and peanut butter to taste. For nut-free option, substitute peanut butter with sunflower seed butter and omit crushed peanuts.

Nutrition

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

Find it online: https://gleamgulp.com/easy-creamy-zucchini-noodle-pad-thai-recipe-with-peanut-sauce-for-quick-dinner/