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Vegetarian thai peanut zucchini noodles in a skillet with wooden spoon

Vegan Thai Peanut Zucchini Noodles

Vegetarian Thai Peanut Zucchini Noodles are an easy low carb meal packed with zoodles and veggies in a delicious Thai peanut sauce!  
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Ingredients

  • 5 tablespoons reduced sodium soy sauce
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons olive oil
  • 1/2 red onion sliced thickly along the lines
  • 1 medium carrot julienned
  • 5 ounces shitake mushrooms stemmed and sliced thin
  • 1 clove garlic
  • 1 tablespoon freshly grated ginger
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 zucchini about 1 1/2 lbs. spiralized
  • 1 lime juiced, plus lime wedges for serving
  • 1 tablespoon freshly chopped cilantro plus more for serving
  • 1/3 cup chopped roasted salted peanuts

Instructions 

  • Place the soy sauce, peanut butter and rice wine vinegar in a small bowl and whisk until combined.  Set aside.
  • Heat the olive oil in a large skillet over medium heat.  Add the onion, mushroom and carrot and cook 5 minutes or until softened.
  • Add the garlic and ginger cook for 30 seconds. Add the bell pepper and zucchini and cook 2 minutes.
  • Add the sauce and stir till combined.  Cover and cook 2 minutes or until zucchini is softened to your desired consistency.  Remove from heat and stir in the lime juice and cilantro.
  • Serve warm topped with chopped peanuts and additional cilantro and lime wedges.  Enjoy!

Notes

  • The zucchini noodles may be prepped in advance, as well as the other veggies, to make meal prep go even faster.
  • For more protein, add tofu or your favorite animal protein.
  • If you're not worried about carbs, serve with rice or quinoa!

Nutrition

Calories: 186kcal, Carbohydrates: 16g, Protein: 7g, Fat: 11g, Saturated Fat: 2g, Sodium: 504mg, Fiber: 6g, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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