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Keto Dinner | Thai Peanut Zucchini Noodles

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Thai Peanut Zucchini Noodles are spiralized zoodles sauteed with shredded carrots, bell pepper, and green onions, tossed in this easy peanut sauce. This 15-minute zucchini noodles recipe makes the perfect side dish, main course, or weekday salad and includes meal prep instructions.

Using a vegetable peeler can take a little longer, but I LOVE this option for making wide zucchini noodles. This also works in a pinch, but again, I recommend the tabletop version if you want to spiralize large amounts of zucchini noodles into spaghetti strands.

During the summer I love eating meals that are lighter, and sometimes I’m just not in the mood for a salad.  These VegetarianThai Peanut Zucchini Noodles are the perfect hot meal that won’t weigh you down!

Now that it’s zucchini season, my spiralizer has been working overtime.  Do you own a spiralizer?  I love mine, but I’ll admit that sometimes I get lazy and I buy my zucchini noodles at the store.  It can get costly over time, so I’m trying to spiralize my own zucchini and other veggies myself.

Thai Peanut Zucchini Noodles

 Prep Time15 minutes
 Cook Time15 minutes
 Total Time30 minutes
 Servings4 1-cup servings
 Calories128kcal

Ingredients:

  • 1/2 Red Bell Pepper thinly sliced
  • 1 1/2 lb Zucchini spiralized
  • 1/3 cup Peanut Sauce
  • 2 Tbsp Avocado Oil or any oil of choice
  • 2 Green Onions thinly sliced; green and white separated
  • 1 large Carrot shredded

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Instructions:

  1. First, In a large skillet, heat OIL on medium-high heat.
  2. Second, Add green onion (white part only), CARROT, and BELL PEPPER; sauté a few minutes until tender.
  3. Next, Add spiralized ZUCCHINI; sauté a few minutes ONLY until slightly tender (do not overcook them); remove cooked zoodles from the skillet to prevent overcooking.
  4. Gently fold in the PEANUT SAUCE in small amounts until desired sauce to noodle ratio is reached.
  5. Add toppings: green onion tops, sesame seeds, crushed peanuts, cilantro, or lime.
  6. Serve warm, at room temperature, or refrigerate and serve cold.

Recipe Notes:

  • Yield: 1 quart
  • Serving size: 1 cup
  • Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.





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