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To make a tasty Spicy Thai Peanut Zoodle Stir-Fry, you need some key ingredients. Here’s what you will need: - 2 medium zucchinis, spiralized into noodles (zoodles) - 1 cup bell peppers, sliced (mix of red and yellow for color) - 1 cup sugar snap peas, trimmed - 1 cup carrots, julienned - 1 cup cooked chicken breast, shredded (or tofu for a vegetarian version) - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 tablespoon sesame oil - 1 tablespoon sriracha (adjust for spice preference) - 2 cloves garlic, minced - 1 inch ginger, grated - 2 tablespoons chopped cilantro (for garnish) - Crushed peanuts (for topping) These ingredients create a mix of flavors that blend well together. The zoodles give a fresh feel, while the peanut butter adds creaminess. You can enhance your stir-fry with some optional add-ins. Here are a few ideas: - Red pepper flakes for extra heat - Green onions for a mild onion taste - Broccoli for a crunchy texture - Baby corn for a sweet bite - Sesame seeds for a nutty flavor Feel free to get creative. Each add-in brings a unique twist that makes the dish special. Knowing the nutrition in your meal is important. Here’s a breakdown per serving: - Calories: 350 - Protein: 25g - Carbohydrates: 30g - Fat: 15g - Fiber: 5g This dish packs a lot of nutrients. It keeps you full and satisfied while tasting great! Start by washing your zucchinis. Use a spiralizer to turn them into zoodles. Next, slice the bell peppers. A mix of red and yellow adds great color. Trim the sugar snap peas and julienne the carrots. You want all veggies ready before cooking. This makes the stir-fry quick and easy. In a bowl, combine the creamy peanut butter, soy sauce, lime juice, and sriracha. Whisk these ingredients until smooth. If the sauce is too thick, add a tablespoon of water. The sauce should be pourable but thick enough to coat the veggies well. Heat sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger. Stir for about 30 seconds until they smell great. Toss in the bell peppers, sugar snap peas, and carrots. Stir-fry for 3-5 minutes. The veggies should be crisp but tender. Add the shredded chicken or tofu next and mix well. Pour the peanut sauce over everything. Toss to coat the mixture evenly. Lastly, fold in the zoodles and cook for 1-2 minutes. Just heat them through, don't overcook. Remove from heat, then garnish with cilantro and crushed peanuts. Enjoy your colorful, spicy meal! To make zoodles, you need a spiralizer. A simple hand-held spiralizer works fine. Just slice off the ends of the zucchini. Then, clamp it into the spiralizer and twist. This gives you long, noodle-like strands. If you don’t have a spiralizer, you can use a vegetable peeler. Peel long strips and stack them. Cut these strips into thinner pieces for zoodles. Spice is key in this dish. Start with one tablespoon of sriracha. If you want more heat, add more sriracha. You can also use chili flakes for extra spice. If you prefer less heat, use half a tablespoon. Remember, you can always add more spice later, but you cannot take it away. Taste as you cook. This way, you can find your perfect heat balance. A good non-stick skillet or wok is essential. It helps avoid sticking and makes stir-frying easy. A wooden spoon or spatula works best for stirring. Make sure your pan is hot before adding oil. This keeps the veggies crisp. If you have a lid, use it to trap steam. This helps cook the zoodles quickly without getting them mushy. {{image_2}} You can easily make this dish vegetarian or vegan. Simply swap the chicken for tofu. Tofu absorbs flavors well, giving you a nice taste. You can also use tempeh for a nutty twist. If you want extra protein, try adding edamame or chickpeas. For a creamy touch, use almond or cashew butter instead of peanut butter. While chicken and tofu are great, there are other options. Shrimp works well if you enjoy seafood. It cooks fast and adds a nice flavor. For a heartier choice, consider seitan. This plant-based meat has a chewy texture that many love. You can even use beef strips for a richer taste. Not all ingredients are a must. If you cannot find zoodles, use regular pasta for a classic dish. You can also try spaghetti squash or rice noodles. For soy sauce, tamari is a gluten-free option. If you don't have sriracha, chili paste or red pepper flakes can add heat. Lastly, lime juice can be replaced with lemon juice for a similar tang. Store your Spicy Thai Peanut Zoodle Stir-Fry in an airtight container. Let it cool first. Keep it in the fridge for up to three days. Make sure to separate the zoodles from the sauce if you want them to stay firm. This helps keep the zoodles from getting too soft. When you want to eat leftovers, reheat them in a skillet. Add a splash of water for steam. Heat on medium until warm, stirring gently. This will help keep the zoodles nice and crisp. You can also use the microwave. Heat in short bursts to avoid overcooking. If you want to freeze the dish, it’s best to freeze the sauce and zoodles separately. Place the sauce in a freezer bag and squeeze out the air. For zoodles, lay them flat in a bag before freezing. They can last up to three months. Thaw in the fridge overnight before reheating. Yes, you can use regular pasta. However, zoodles are lower in carbs and calories. They also add a fresh crunch. If you prefer pasta, cook it according to the package. Mix it with the sauce just like zoodles. You can add many vegetables to this stir-fry. Broccoli, mushrooms, and snap peas are great choices. You can also use bok choy or bell peppers for more color. Feel free to get creative with what you have on hand. This dish has a nice kick from the sriracha. You can adjust the spice level by adding more or less sriracha. If you want it milder, start with a small amount. Taste and add more if needed until it suits your taste. You can prepare the stir-fry ahead of time. Cook the vegetables and protein, then store them in the fridge. Make the peanut sauce separately and combine them just before serving. This keeps the zoodles fresh and prevents them from getting soggy. This blog post covered all you need for a spicy Thai peanut zoodle stir-fry. We explored essential ingredients and optional add-ins for extra flavor. I shared simple steps for preparing veggies, making peanut sauce, and cooking zoodles. You learned tips for spiralizing zucchini and adjusting spice levels. We also talked about tasty variations and proper storage methods. Remember, you can customize this dish to fit your taste anytime. Dive into this recipe and enjoy a healthy meal!

Spicy Thai Peanut Zoodle Stir-Fry

Satisfy your taste buds with this delicious Spicy Thai Peanut Zoodle Stir-Fry! This quick and healthy recipe is packed with colorful veggies and protein, all tossed in a creamy, spicy peanut sauce that you’ll love. Perfect for a weeknight dinner or meal prep, it takes just 25 minutes to make. Click through to explore the full recipe and bring a burst of flavor to your table tonight!
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Ingredients
  

2 medium zucchinis, spiralized into noodles (zoodles)

1 cup bell peppers, sliced (mix of red and yellow for color)

1 cup sugar snap peas, trimmed

1 cup carrots, julienned

1 cup cooked chicken breast, shredded (or tofu for a vegetarian version)

1/4 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon sesame oil

1 tablespoon sriracha (adjust for spice preference)

2 cloves garlic, minced

1 inch ginger, grated

2 tablespoons chopped cilantro (for garnish)

Crushed peanuts (for topping)

Instructions
 

In a large non-stick skillet or wok, heat the sesame oil over medium heat.

    Add the minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant.

      Toss in the sliced bell peppers, sugar snap peas, and julienned carrots. Stir-fry for approximately 3-5 minutes until the vegetables are slightly tender but still crisp.

        Incorporate the cooked chicken or tofu into the pan, mixing thoroughly with the vegetables.

          In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, and sriracha until smooth. Add a tablespoon of water if necessary to achieve a pourable consistency.

            Pour the peanut sauce over the stir-fried mixture and toss until everything is evenly coated.

              Gently fold in the spiralized zucchini noodles and cook for an additional 1-2 minutes until zoodles are just heated through but not mushy.

                Remove from heat and garnish with chopped cilantro and crushed peanuts before serving.

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4