Zoodles With Thai Peanut Sauce

5 from 1 vote

These zoodles with Thai peanut sauce perfectly balance creaminess and spices. These zoodles are usually cooked in Thai curry and coconut milk, giving them an innovative texture and flavor.

Course Dinner, Side Dish

Cuisine Asian, Chinese

Keyword 30 minutes, Noodles, Peanut Butter, Zucchini

Prep Time 15

Cook Time 10

Total Time 25

Author Adalynn Ward

Servings servings

Calories 401kcal

Ingredients

2 medium Zucchinis
2 Tbsp Olive Oil
2 Cloves Garlic
2 Tbsp crushed peanuts
3 Tbsp Parsley Minced

FOR THE Keto Thai Peanut Sauce

1 ½ Tbsp Red Thai Curry Paste
3 Tbsp Vinegar
2 Tbsp Brown Sugar Low Carb Substitute
5 Tbsp Peanut Butter Natural
1 Can Coconut Milk full-fat

Instructions

Wash the zucchini and cut it at both ends. Put it in the spiralizer and make the zoodles. Keep them aside.
Mix the red curry paste with vinegar and brown sugar to make the peanut sauce.
Turn on the stove and cook them on medium heat.
Open the coconut milk can and pour its liquid into the pan.
Stir with a spoon and add the peanut butter.
Once the mixture starts boiling, add the remaining cream to the coconut milk can. Cook it.
When the sauce thickens, take the pan off the stove and set it aside.
In a different pan, cook garlic with olive oil for 2 minutes.
Add peanut sauce to zoodles sautéed with garlic.
Cook them until they become tender. It will take 5 minutes.
Plate, then garnish with parsley and peanuts.

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