Craving the rich, nutty flavors of Thai cuisine without the carb overload? This Thai Peanut Zoodle Bowl is the perfect answer! Packed with vibrant veggies, spiralized zucchini, and a creamy peanut sauce, it’s a dish that feels indulgent but keeps things light and healthy. Whether you’re looking for a quick lunch, a low-carb dinner, or just a fun way to enjoy veggies, this recipe will have you hooked from the first bite.
Ingredients
| Ingredient | Imperial | Metric (grams) |
|---|---|---|
| Zucchini (spiralized) | 3 medium (about 1.5 lbs) | ~700 g |
| Carrots (shredded) | 1 cup | 120 g |
| Bell peppers (sliced) | 1 cup | 150 g |
| Red cabbage (shredded) | 1 cup | 100 g |
| Creamy peanut butter | 1/4 cup | 64 g |
| Soy sauce (low sodium) | 2 tbsp | 30 ml |
| Lime juice | 1 tbsp | 15 ml |
| Honey | 1 tbsp | 21 g |
| Fresh ginger (grated) | 1 tsp | 5 g |
| Garlic (minced) | 2 cloves | ~6 g |
| Water | 2 tbsp | 30 ml |
| Crushed peanuts (for garnish) | 1/4 cup | 30 g |
Kitchen Accessories Needed
- Spiralizer
- Large mixing bowl
- Whisk
- Non-stick skillet
- Cutting board
- Knife
Instructions
- Spiralize the Zucchini: Using a spiralizer, create noodles from the zucchini and set them aside in a large bowl.
- Prep the Veggies: Slice the bell peppers and shred the carrots and red cabbage.
- Make the Peanut Sauce: In a mixing bowl, whisk together the peanut butter, soy sauce, lime juice, honey, grated ginger, garlic, and water until smooth.
- Cook the Veggies: Heat a non-stick skillet over medium heat. Sauté the bell peppers, carrots, and red cabbage for 2-3 minutes until slightly tender but still crisp.
- Combine: Add the spiralized zucchini and peanut sauce to the skillet. Toss everything gently to coat the veggies and zoodles in the sauce. Cook for 1-2 minutes just to warm through (avoid overcooking to keep the zucchini noodles firm).
- Serve: Transfer to bowls, garnish with crushed peanuts, and enjoy!
Nutritional Information (Per Serving)
- Calories: 210
- Protein: 7 g
- Carbohydrates: 18 g
- Fats: 14 g
- Fiber: 5 g
Servings: 4
Recipe Origin: Inspired by traditional Thai flavors, adapted for a lighter, low-carb lifestyle.
Frequently Asked Questions
1. Can I substitute zucchini noodles with regular noodles?
Yes, you can use rice noodles or whole-grain spaghetti if you prefer. Adjust cooking times accordingly.
2. How do I make this recipe vegan?
Simply swap honey for maple syrup or agave nectar for a fully vegan option.
3. Can I meal prep this dish?
It’s best enjoyed fresh, but you can prepare the sauce and veggies in advance. Store them separately and assemble when ready to eat.
4. Is this recipe gluten-free?
Yes, as long as you use a gluten-free soy sauce or tamari.
5. What protein options can I add?
Grilled chicken, shrimp, or tofu pair perfectly with this dish.
6. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid soggy zucchini noodles.
This Thai Peanut Zoodle Bowl is a simple, healthy, and flavorful way to satisfy your Thai food cravings while staying on track with your wellness goals. Ready to upgrade your kitchen game? Check out our recommended Spiralizer Here and make this recipe a staple in your meal rotation!
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