Several weeks ago I shared a post about Zucchini Noodles (click here to see it) and I included this photo of these Thai Peanut Zoodles and everyone was asking for the recipe, to today’s the day! How many of you have Spiralizers now? It’s been one of my most favorite kitchen gadgets lately. It lets you easily adapt so many traditional pasta recipes to lighter versions. This particular recipe is simply a lightened version of one of our most popular Our Best Bites recipes: Thai Peanut Noodles. I just made a few simple tweaks and swaps and cut down the calories to just over 200 calories per serving!
Lightening up a classic
I’m also cutting back on liquids from our traditional Thai Peanut Noodles, because zucchini noodles provide extra liquid to thin the sauce. So don’t be concerned at the thickness of the sauce, it becomes the perfect consistency when tossed with the noodles. I also suggest using granulated chicken bullion here so you don’t have to open a whole can of broth for just a couple of tablespoons.
how to make thai peanut zoodles
I do suggest you use my tip in my Zoodle post about extracting liquid from your zucchini noodles first. This sauce will get particularly watery if you don’t. You’ll also want to use the biggest skillet you have. The noodles will cook better if they can spread out so the heat can distribute evenly and moisture can evaporate. If you crowd them in a small pan, they will end up boiling. To be honest, the photo below is actually from a different recipe- you’ll want to use a skillet bigger than that!
Top them with fresh cilantro, chopped peanuts, and a squeeze of fresh lime juice.
These work great as a vegetarian main dish, or along side your favorite grilled meat as a side. You get all of the bright, fresh flavors of the original, but with a fraction of the calories!
If you’re interested in delicious lighter fare, make sure to check out our brand new book, 400 Calories or Less, is available now!
