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Creamy Zucchini Noodle Pad Thai with Peanut Sauce

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A light yet indulgent zucchini noodle pad thai with a creamy peanut sauce that balances tangy, nutty, and fresh flavors. Quick and easy to prepare, perfect for a healthy, veggie-packed meal.

Ingredients

Scale
  • 3 medium zucchinis, spiralized into noodles
  • ½ cup creamy peanut butter (natural or unsweetened preferred)
  • ¾ cup full-fat canned coconut milk
  • 3 tablespoons soy sauce or tamari (use tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup or honey
  • Juice of 1 lime
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 2 stalks green onion, thinly sliced
  • Handful cilantro, roughly chopped
  • ¼ cup chopped peanuts, for garnish
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon vegetable oil or olive oil, for cooking

Instructions

  1. Wash and dry 3 medium zucchinis. Using a spiralizer, create noodles and set aside in a colander to drain excess moisture for about 10 minutes.
  2. In a medium bowl, whisk together ½ cup creamy peanut butter, ¾ cup canned full-fat coconut milk, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon maple syrup, juice of 1 lime, 2 minced garlic cloves, 1 teaspoon grated ginger, and ¼ teaspoon red pepper flakes (if using) until smooth and creamy. Adjust seasoning to taste.
  3. Heat 1 tablespoon vegetable oil over medium heat in a non-stick skillet or wok. Add the zucchini noodles and sauté for 2-3 minutes, stirring gently, until tender but still crisp.
  4. Lower heat and pour the peanut sauce over the noodles. Toss gently to coat evenly and cook for another 1-2 minutes to warm the sauce through.
  5. Remove from heat. Drizzle 1 teaspoon sesame oil if desired. Toss in sliced green onions and chopped cilantro. Sprinkle chopped peanuts on top.
  6. Serve immediately with extra lime wedges on the side.

Notes

Drain zucchini noodles well to avoid sogginess. Use full-fat canned coconut milk for best creaminess. Cook zucchini noodles just until tender-crisp to prevent mushiness. Adjust sauce seasoning to taste. For nut-free version, substitute peanut butter with sunflower seed butter. Add protein like shrimp, chicken, or tofu for a more filling meal.

Nutrition

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

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