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Easy Creamy Zucchini Noodle Pad Thai with Peanut Sauce

zucchini noodle pad thai - featured image
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A quick and healthy twist on traditional Pad Thai using spiralized zucchini noodles and a creamy peanut sauce that balances fresh, tangy, and savory flavors.

Ingredients

Scale
  • 4 medium zucchinis (spiralized into noodles – about 4 cups)
  • 1 tablespoon olive oil or avocado oil (for sautéing)
  • ½ cup creamy peanut butter (natural unsweetened preferred)
  • 3 tablespoons soy sauce or tamari (gluten-free option)
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon honey or maple syrup (adjust to taste)
  • 1 teaspoon sesame oil
  • 1–2 cloves garlic, minced
  • ½ teaspoon grated fresh ginger (optional)
  • ¼ cup warm water (to thin sauce as needed)
  • ¼ cup roasted peanuts, roughly chopped
  • 2 green onions, thinly sliced
  • Fresh cilantro leaves (optional)
  • Red pepper flakes or chopped fresh chili (optional)
  • 1 medium carrot, julienned (optional)

Instructions

  1. Wash and dry zucchinis thoroughly. Using a spiralizer or vegetable peeler, create noodles until you get about 4 cups. Place the noodles on a clean kitchen towel and gently pat to remove excess moisture. Set aside.
  2. In a mixing bowl, combine ½ cup peanut butter, 3 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon sesame oil, minced garlic, and grated ginger. Slowly whisk in ¼ cup warm water until the sauce reaches a smooth, creamy consistency. Taste and adjust sweetness or saltiness as needed.
  3. Heat a small dry skillet over medium heat. Add chopped peanuts and toast, stirring frequently, until golden and fragrant (about 3 minutes). Remove from heat and set aside.
  4. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add zucchini noodles and julienned carrot if using. Stir-fry for 2-3 minutes until just tender but still crisp. Remove from heat.
  5. Pour the peanut sauce over the warm zucchini noodles in the skillet. Toss gently but thoroughly to coat every noodle with sauce.
  6. Transfer the creamy zucchini noodle Pad Thai to serving plates. Sprinkle with toasted peanuts, sliced green onions, fresh cilantro, and red pepper flakes if desired. Serve immediately.

Notes

Pat zucchini noodles dry to avoid watery Pad Thai. Toast peanuts yourself for better flavor. Use fresh lime juice for best taste. Avoid overcooking zucchini noodles to keep them crisp. Adjust peanut sauce consistency with warm water as needed. Sauce can be made ahead and stored in fridge up to 3 days.

Nutrition

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

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