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- 4 medium zucchinis, spiralized into zoodles - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed and halved - 1 large carrot, cut into julienne strips - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce (or gluten-free tamari) - 1 tablespoon sriracha (adjust for heat level) - 1 tablespoon rice vinegar - 2 teaspoons sesame oil - 1 tablespoon fresh ginger, finely minced - 2 cloves garlic, finely minced - 1/4 cup scallions, finely chopped - 1/4 cup fresh cilantro, roughly chopped - Crushed peanuts for garnish Gathering these ingredients is simple. You can find zucchinis and bell peppers at most grocery stores. The peanut butter should be creamy for a smooth sauce. If you want more heat, adjust the sriracha to your taste. Fresh ginger and garlic bring great flavor. I love using fresh herbs like cilantro and scallions as they add brightness. Crushed peanuts are a fun topping. They give a nice crunch to the dish. Make sure to prep all your veggies before you start cooking. This way, everything flows smoothly in the kitchen. Get ready to enjoy a tasty and quick meal that is packed with flavor! {{ingredient_image_2}} Start by heating sesame oil in a large skillet over medium heat. Once the oil shimmers, add minced ginger and garlic. Sauté them until they smell great, about 30 seconds. This step builds a strong flavor base for your dish. Next, add sliced red bell pepper, halved snap peas, and julienned carrot to the skillet. Stir-fry these colorful veggies for 3-4 minutes. You want them tender but still crisp. This gives your zoodles a nice texture and adds vibrant color. In a small bowl, combine creamy peanut butter, soy sauce, sriracha, and rice vinegar. Whisk the mixture until it is smooth. If it feels too thick, add a splash of warm water. The sauce should be creamy and easy to pour over the zoodles. Now it's time for the zoodles! Gently fold the spiralized zucchini into the skillet with the sautéed veggies. Drizzle the peanut sauce over everything. Toss them together carefully to coat well. Cook for an additional 2-3 minutes until the zoodles are warmed through but still have a slight crunch. Remove the skillet from heat. Stir in chopped scallions and cilantro. This fresh addition adds a burst of flavor and color to your dish. Serve the spicy zoodles while they are hot. Garnish each plate with crushed peanuts for extra crunch. Present them in shallow bowls for a lovely display. Enjoy your colorful and tasty meal! To enhance the flavor of your Spicy Peanut Zoodles, you can adjust the spice level. If you want more heat, add extra sriracha or a pinch of red pepper flakes. For a milder dish, reduce the sriracha. Adding lime juice can also bring a fresh zing. Fresh lime zest brightens the flavor, so consider a sprinkle. You can deepen the flavor with toasted sesame seeds. Just sprinkle them on top before serving. They add nice crunch and nutty notes. For a hint of sweetness, drizzle a bit of honey or maple syrup into the sauce. This balances the heat and adds a new layer of flavor. How you serve your Spicy Peanut Zoodles can make a big difference. Use shallow bowls to show off the colorful veggies. Arrange the zoodles in a neat pile for an eye-catching look. A small mound of crushed peanuts on top adds texture. Don't forget a few sprigs of cilantro for a pop of color. For extra flair, consider using a squeeze bottle to drizzle the peanut sauce. This creates a lovely pattern on the plate. You can also sprinkle sesame seeds over the dish for added visual appeal and flavor. Remember, we eat with our eyes first! To maintain the crunch in your zoodles, avoid overcooking them. When you add the zoodles to the skillet, cook just until heated through. This should take about 2-3 minutes. If they cook too long, they become mushy. Keep them firm for the best texture. A quick tip: If you find zoodles too watery, pat them dry with a paper towel before cooking. This helps them stay crunchy. Another option is to sauté them separately for a minute or two before combining them with the sauce. This ensures they stay crisp and delicious. Pro Tips Adjust the Spice Level: If you're not a fan of too much heat, start with a small amount of sriracha and gradually add more to suit your taste. Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor of the dish, so opt for fresh over pre-minced whenever possible. Customize Your Veggies: Feel free to add or substitute other vegetables like broccoli or bell peppers based on your preference or what's in season. Store Leftovers Properly: If you have leftovers, store the zoodles and sauce separately to prevent the zoodles from becoming soggy. {{image_4}} You can easily make this dish fit your needs. If you're gluten-free, swap soy sauce for tamari. For a vegan option, ensure your peanut butter is free of any animal products. If you want a nut-free dish, use sunflower seed butter instead of peanut butter. This way, everyone can enjoy the meal! Feel free to get creative with your veggies! You can add seasonal choices like bell peppers, broccoli, or even mushrooms. If you like greens, toss in some spinach or kale near the end of cooking. The more colors you add, the more fun and tasty your zoodles will be! Want to make this meal heartier? Add protein! Tofu is a great choice. Just cube it and sauté it with the veggies. If you eat meat, chicken or shrimp works well, too. Cook them until they are done, then mix them with the zoodles. This adds flavor and makes the dish more filling. To keep your zoodles fresh in the fridge, store them in an airtight container. Make sure to separate the zoodles from the veggies and sauce. This prevents sogginess. Zoodles can last for up to three days when stored this way. If you want to keep the flavors strong, add a slice of lemon in the container. This helps keep everything bright. Yes, you can freeze this dish! To do so, first allow the zoodles to cool. Place them in a freezer-safe bag or container. You can freeze the peanut sauce separately, too. Just make sure to leave some space in the container for expansion. The dish will stay fresh for up to three months in the freezer. When you’re ready to eat, thaw overnight in the fridge. Reheat your zoodles gently. Use a skillet over medium heat for the best results. Add a splash of water or broth to keep them moist. Heat for about five minutes, stirring often, until warmed through. Avoid the microwave if you can. It can make the zoodles mushy. With these tips, your spicy peanut zoodles will taste just as good as when you first made them! You can make zoodles using a few handy tools. A vegetable peeler works well. Simply peel thin strips from the zucchini. You can also use a box grater to create thin strands. Just be careful with your fingers! Another option is to slice the zucchini into thin rounds and then stack and cut them into strips. Each method gives you a fun texture. Yes, you can prepare the peanut sauce in advance. Mix the peanut butter, soy sauce, sriracha, and rice vinegar in a bowl. Store it in an airtight container in the fridge. It will last for a week. Just give it a good stir before using, as it may thicken. If needed, add a little warm water to loosen it up. If you have allergies to peanuts, there are great alternatives. Almond butter or sunflower seed butter can work well. Both have a similar texture and flavor. You can also try tahini, which is made from sesame seeds. Each option gives a unique twist to the sauce, so choose what you like best! In this post, we explored how to make spicy peanut zoodles. We covered the main ingredients, the steps to prepare them, and tips for enhancements. I shared helpful ideas for variations to fit your diet. Lastly, I provided storage information, so you can enjoy leftovers. With these simple steps, you can create a tasty and healthy meal. Enjoy making this dish and share it with friends!

Spicy Peanut Zoodles

A vibrant and spicy dish featuring spiralized zucchini tossed with colorful vegetables and a creamy peanut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 medium zucchinis, spiralized into zoodles
  • 1 whole red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed and halved
  • 1 large carrot, cut into julienne strips
  • 0.25 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for a gluten-free version)
  • 1 tablespoon sriracha
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 0.25 cup scallions, finely chopped
  • 0.25 cup fresh cilantro, roughly chopped
  • to taste crushed peanuts for garnish

Instructions
 

  • In a large skillet over medium heat, pour in the sesame oil. Once the oil is shimmering, add the freshly minced ginger and garlic. Sauté for about 30 seconds, stirring frequently, until they become fragrant and slightly golden.
  • Add the sliced red bell pepper, halved snap peas, and julienned carrot to the skillet. Stir-fry these vibrant veggies for 3-4 minutes, ensuring they retain some crunch while becoming slightly tender.
  • In a separate small bowl, combine the creamy peanut butter, soy sauce, sriracha, and rice vinegar. Whisk until the mixture is smooth and creamy. If the sauce is too thick, gradually add a splash of warm water until it reaches your desired consistency.
  • Gently fold the spiralized zucchini (zoodles) into the skillet with the sautéed vegetables. Pour the spicy peanut sauce over the zoodles and veggies, tossing everything together with care. Allow to cook for an additional 2-3 minutes until the zoodles are heated through but still have a slight crunch.
  • Remove the skillet from the heat and stir in the chopped scallions and cilantro, allowing their fresh flavors to meld through the dish.
  • Dish out the spicy zoodles while they're hot, garnishing each serving with a sprinkle of crushed peanuts for an extra layer of crunch and flavor.

Notes

For an enticing visual presentation, serve the zoodles in shallow bowls, and arrange the crushed peanuts in a small pile on top. A few sprigs of cilantro can be added on top for a fresh pop of color.
Keyword gluten-free, peanut sauce, vegetarian, zoodles