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Easy Creamy Zucchini Noodle Pad Thai Recipe with Peanut Sauce for Weight Loss

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A light, creamy, and tangy zucchini noodle Pad Thai with peanut sauce that is quick to prepare, low-carb, vegan, and perfect for weight loss.

Ingredients

Scale
  • 3 medium zucchinis, spiralized into noodles
  • 1/4 cup peanut butter (smooth or crunchy, natural preferred)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon maple syrup or honey
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon vegetable oil or sesame oil
  • 2 stalks green onions, thinly sliced (reserve some for garnish)
  • 1 medium carrot, julienned or thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1/4 cup crushed peanuts (salted roasted preferred)
  • Handful fresh cilantro (optional)
  • Pinch red chili flakes (optional)

Instructions

  1. Wash and dry the zucchinis thoroughly. Spiralize into noodles. Place noodles in a colander, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture. Gently squeeze with paper towel to remove excess water.
  2. In a medium bowl, whisk together peanut butter, lime juice, tamari, maple syrup, minced garlic, and grated ginger. Add 2-3 tablespoons warm water to thin sauce to creamy but pourable consistency. Adjust lime or sweetness to taste.
  3. Heat oil in a large skillet or wok over medium heat. Add sliced carrots and bell pepper; sauté about 3 minutes until slightly tender but still crisp. Add green onions (reserve some for garnish) and cook 1 more minute.
  4. Reduce heat to medium-low and add zucchini noodles to skillet. Toss gently with vegetables and heat 2-3 minutes, stirring frequently to keep noodles firm with slight bite.
  5. Pour peanut sauce over noodles and veggies. Toss gently but thoroughly to coat noodles. Cook 1 more minute until warmed through. Avoid overcooking to prevent mushiness.
  6. Transfer to plates or bowls. Garnish with crushed peanuts, reserved green onions, fresh cilantro, and red chili flakes if desired. Serve immediately with lime wedges.

Notes

Salting and draining zucchini noodles before cooking prevents sogginess. Use a non-stick skillet or wok to avoid noodles sticking. Add protein like shrimp, tofu, or chicken during step 4 for a heartier meal. Adjust sauce thickness with warm water as needed. Serve immediately for best texture. Leftovers can be refrigerated up to 2 days; drain excess liquid before reheating gently.

Nutrition

Keywords: zucchini noodles, pad thai, peanut sauce, low carb, vegan, gluten free, quick dinner, healthy recipe, weight loss

Find it online: https://flurpchef.com/easy-creamy-zucchini-noodle-pad-thai-recipe-with-peanut-sauce-for-weight-loss/