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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. The best thing is that the recipe is one of the simplest, but the flavors are irresistible. The dish is also easy to customize, so feel free to add your favorites and omit them according to your preference. It may take 30 minutes, and everyone will love this delicious low-carb recipe for vegetable lovers.
Ingredients To Make Zoodles With Thai Peanut Sauce
- Zucchinis
- Olive Oil
- Garlic
- Peanuts
- Parsley
- Thai Peanut Sauce
- Red Thai Curry Paste
- Vinegar
- Brown Sugar
- Peanut Butter Natural
- Coconut Milk full-fat
Ingredient Notes and Variations
Zucchinis: It serves as a base for the recipe and provides low-carb and nutritious content. You can switch it with other vegetables like carrots, sweet potatoes, and more.
Olive oil: Adds rich and fruity notes to the recipe. You can use other oils like canola, coconut, almond, or sesame oil for innovative flavors.
Thai peanut sauce: This sauce is known for its creamy textures, providing the dish with balanced sweetness and spiciness. You can make it at home or use store-bought according to your convenience.
Red thai curry: It adds depth and complexity to the sauce with infused aromatic spices. You can use green or yellow curry paste for a different flavor profile.
Coconut milk: It lends the sauce a luxurious creaminess and nutty flavor. You can use light coconut milk or cream instead for a lighter version.
How To Make Zoodles With Thai Peanut Sauce?
1: Prepare the zoodles
- Wash the zucchini and cut its ends.
- Take out the spiralizer.
- Put the zucchini in the spiralizer and turn it to make the noodles.
2: Make peanut sauce
Add the red curry paste to a pan and mix it with vinegar. Turn on the stove and cook it at medium heat.
Pour coconut milk liquid in the sauce you are cooking. Stir with a spoon to combine them well. Mix the peanut butter in the sauce.
Once the mixture boils, add the remaining cream to the coconut milk can. Cook it for at least 5 minutes.
Turn off the heat once the sauce reaches the desired thickness.
3: Combine the zoodles
Take another pan and add the olive oil to it. Turn on the stove and heat the oil.
Add the peanut sauce and zoodles. Stir with the spoon until the zoodles are coated thoroughly.
Transfer to the plate and garnish with peanuts and parsley.
Zoodles With Thai Peanut Sauce
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.
