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Easy Creamy Zucchini Noodle Pad Thai Recipe with Peanut Sauce for Perfect Low-Carb Meals

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A quick and easy low-carb Pad Thai using zucchini noodles and a creamy peanut sauce that balances sweet, salty, and tangy flavors for a comforting yet light meal.

Ingredients

Scale
  • 4 medium zucchinis, spiralized (about 4 cups zucchini noodles)
  • 1 tablespoon olive oil or avocado oil (for sautéing)
  • ½ cup creamy peanut butter
  • 3 tablespoons soy sauce or tamari (use tamari for gluten-free)
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup warm water
  • ¼ cup chopped roasted peanuts
  • 2 green onions, thinly sliced
  • Fresh cilantro leaves
  • Lime wedges for serving

Instructions

  1. Prepare the zucchini noodles: Use a spiralizer or vegetable peeler to create noodles from the zucchinis. Place them in a colander, sprinkle with a pinch of salt, and let them drain over the sink for 10 minutes to remove excess moisture. Gently pat dry with paper towels before cooking.
  2. Make the peanut sauce: In a medium bowl, whisk together ½ cup creamy peanut butter, 3 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon maple syrup, 1 teaspoon sesame oil, minced garlic, grated ginger, and red pepper flakes if using. Slowly add ¼ cup warm water, stirring until the sauce is smooth and creamy but still thick enough to coat the noodles. Add more water a teaspoon at a time if too thick.
  3. Sauté the zucchini noodles: Heat 1 tablespoon olive or avocado oil in a large skillet over medium heat. Add the zucchini noodles and toss gently for 2-3 minutes until just tender but still slightly crisp. Avoid overcooking. Remove from heat.
  4. Combine noodles and sauce: Pour the peanut sauce over the warm zucchini noodles in the skillet. Toss gently using tongs or two forks, coating all noodles evenly. Taste and adjust seasoning with extra soy sauce or lime juice if needed.
  5. Serve immediately: Plate the creamy zucchini noodle Pad Thai and garnish with chopped roasted peanuts, sliced green onions, fresh cilantro, and lime wedges on the side.

Notes

Salt and drain zucchini noodles before cooking to avoid sogginess. Warm water helps blend peanut butter smoothly. Avoid overcooking zucchini noodles to maintain texture. Serve immediately for best results. Leftovers can be stored up to 2 days refrigerated and gently reheated.

Nutrition

Keywords: zucchini noodle pad thai, low carb pad thai, creamy peanut sauce, easy pad thai recipe, gluten free pad thai, vegan pad thai, healthy thai recipe

Find it online: https://goldensimmer.com/easy-creamy-zucchini-noodle-pad-thai-recipe-with-peanut-sauce-for-perfect-low-carb-meals/