These easy peanut noodles allow you to have a quick and easy Thai meal any time you want – especially if you make the sauce ahead of time.
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Dinner
Cuisine: Thai
Servings: 2servings
Calories: 491kcal
Author: Lauren Bossi
Ingredients
1yellow squash
1zucchini
1largecarrot (I used 2 medium rainbow carrots)
1red pepper
1bunchof green onions
1 1/2Tablespoonsof sesame oil
1teaspoonof minced fresh ginger root
1/3cupof natural peanut butter
2-3Tablespoonsof low sodium soy sauce
1/4cupof hot water
1Tablespoonof rice or cider vinegar
1teaspoonof white sugar
1/4teaspoonof crushed red pepper flakes
2Tablespoonsof raw peanuts for topping
Instructions
Removes ends of both the zuchinni and squash. Use a veggie spiralizer to create noodles from both. Put noodles in a medium-large bowl.
If your spiralizer can handle it, do the same for the large carrot. If not, you can use a peeler to create long strips, peeling ribbons away from your body into the bowl. Repeat for each carrot if you have multiple.
The bell pepper is a tricky one. I started by using my hand held peeler to skin the outside of the pepper. (These strips will be much smaller than the carrot and squash noodles) Alternatively, you can slice your peppers with a knife into long slimpieces to be added to your noodle bowl. Once finished, set bowl aside.
Slice onions (whites only) and sautey with oil on medium low heat until tender. Add ginger and saute for 1-2 minutes. Reduce to a low simmer and add peanut butter, vinegar, water, pepper flakes, sugar, and soy sauce.
Add sauce to noodles (add more or less depending on personal preference), toss noodles to combine, and top with crushed peanuts. Enjoy!
Notes
Personally, I love the crunch of the fresh raw veggies coupled with the creamy peanut sauce and nut bits. However, if you are in the mood for a warm dish, feel free to heat the veggie noodles up on the stove in a pan just as you would regular spaghetti.