Print

Easy Zucchini Noodle Pad Thai Recipe with Creamy Peanut Sauce

zucchini noodle pad thai - featured image
Print Recipe

A fresh and light twist on traditional Pad Thai using zucchini noodles and a creamy, tangy peanut sauce. Quick to prepare and perfect for a healthy weeknight meal.

Ingredients

Scale
  • 3 medium zucchinis, spiralized into noodles
  • 1/3 cup creamy peanut butter (natural, no added sugar preferred)
  • 2 tablespoons tamarind paste (or substitute with lime juice + a pinch of brown sugar)
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or honey
  • 2 cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • Juice of 1 lime
  • 2 green onions, thinly sliced
  • 1/4 cup chopped peanuts
  • Handful of chopped cilantro (optional)
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable or neutral oil
  • Optional protein: tofu cubes, shrimp, or chicken breast, seasoned and cooked

Instructions

  1. Wash and dry zucchinis. Spiralize into noodles and place in a colander to drain excess moisture. Let sit for 10 minutes.
  2. In a medium bowl, whisk together peanut butter, tamarind paste, soy sauce, rice vinegar, maple syrup, minced garlic, grated ginger, red pepper flakes (if using), lime juice, and sesame oil until smooth. Add warm water if sauce is too thick.
  3. If using protein, season with salt and pepper. Heat vegetable oil in a skillet over medium-high heat and cook protein until done. Remove and set aside.
  4. In the same skillet, add more oil if needed. Sauté zucchini noodles over medium heat for 2-3 minutes, tossing frequently, until tender but still slightly crunchy.
  5. Reduce heat to low. Pour peanut sauce over noodles and toss gently to coat. Add cooked protein back to skillet and stir to combine. Heat for 1-2 minutes until warmed through.
  6. Serve noodles topped with chopped peanuts, sliced green onions, and cilantro. Add lime wedges on the side.

Notes

To prevent soggy noodles, sprinkle salt on spiralized zucchini and let sit for 10 minutes, then squeeze out excess moisture before cooking. Adjust sauce thickness with warm water as needed. Use tamari for gluten-free version. Optional proteins like tofu, shrimp, or chicken can be added for a heartier meal.

Nutrition

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

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