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Thai Peanut Noodles With Spiralized Sweet Potato and Zucchini

Thai Peanut Noodles with spiralized sweet potato and zucchini are a healthy and gluten-free twist on your favorite Thai takeout order. Easy, colorful, and delicious!
Course Main Course
Cuisine Asian
Keyword thai peanut noodles
Prep Time 10 minutes
Cook Time 11 minutes
Calories
Author Eva Fry

Ingredients

  • 1/2 Tablespoon extra virgin olive oil
  • salt and pepper
  • 2 medium sweet potatoes peeled then spiralized using thinnest blade
  • 2 medium zucchini spiralized
  • Toppings: chopped peanuts, green onions, chopped cilantro

For the Thai peanut sauce:

  • 2 Tablespoons peanut butter
  • 3 Tablespoons vegetable broth chicken broth can be substituted
  • 1-1/2 Tablespoons low-sodium Tamari or soy sauce
  • 1/2 Tablespoon rice vinegar
  • 1 teaspoon chili garlic sauce or more
  • 1 teaspoon sesame oil
  • 1/2 teaspoon fresh ginger minced
  • 1 clove garlic minced

Instructions

  • Whisk together Thai peanut sauce ingredients then set aside.
  • Add 1/2 Tablespoon oil to a large, 12" skillet over medium-high heat. Add sweet potato noodles and zucchini noodles, bell pepper, season with salt and pepper, then saute for 5 - 7 minutes minutes, stirring occasionally.
  • Add Thai peanut sauce to the skillet then toss until the noodles are well coated and everything is heated through. Scoop into bowls then serve with toppings.