These Keto Zucchini Noodles with Peanut Sauce are tossed in a creamy, savory and slightly spicy Thai curry and coconut milk sauce. It’s one of the simplest recipes to make and it’s full of delicious flavor. It’s also easy to customize so feel free to add protein or more vegetables to switch it up. It’s ready in less than 30 minutes and everyone always loves this beautiful and delicious Low Carb Vegetarian recipe.
What Is a Zucchini Noodle?
Zucchini Noodles also known as “Zoodles”, are a delicious and healthy gluten-free pasta alternative made from zucchini! They’re the ultimate pasta alternative. Inexpensive, gluten-free, and low in carbs, zucchini noodles can satisfy a pasta craving without sacrificing nutrition. They’re also paleo, vegan and keto friendly. Spiraled zucchini is my favorite way to eat them but they can also be made with a mandoline or julienne peeler. Slice the zucchini into noodles so it looks like pasta.
How do you Make Zucchini Noodles with Thai Peanut Sauce?
How do you Make Low Carb Thai Peanut Sauce?
Blend the curry paste in a small pot with the vinegar and brown sugar (substitute). Then add the liquid from the coconut milk. Once it’s fully combined, add the the peanut butter. Bring to a boil over medium heat, then add, then stir in the cream from the can of coconut milk. Let simmer on low for 5 minutes.
How Do You Store Zucchini Noodles?
You can keep the leftovers in the fridge, in an airtight container, for about 3 days. Reheat them gently, on the stove top or in the microwave.
Can You Freeze Keto Zoodles?
I don’t recommend freezing zucchini noodles. Their water content is so high that once they’re thawed and reheated, they end up mushy and kinda gross.
What’s the best way to cook zucchini noodles?
The best way to cook Zucchini Noodles is to sauté them in oil or butter in a frying pan until tender. You can also Bake, boil or microwave them if preferred.
Should I Peel Zucchini before Spiralizing?
Don’t peel the zucchini before spiralizing. Once you peel the zucchini, the flesh is exposed and the moisture will start to seep out. This will give you a mushier noodle when you cook them. Instead, keep the skin on so that the noodles maintain their shape and all of the nutrients in the dark green skin.
What To Serve With Keto Zucchini Noodles and Thai Peanut Sauce
You can eat these delicious Zoodles all on their own or try adding some chicken or shrimp to the recipe. Check out my Keto Chicken with Peanut Sauce and my Keto Meatballs with Peanut Sauce. Both recipes would be a great addition to these yummy low carb noodles.
WHAT IS THE KETOGENIC DIET?
The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.
While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
Keto Zoodles with Peanut Sauce
This recipe for Keto Zoodles with Peanut Sauce is really easy to make. The sauce can be whipped up in a few minutes. It’s so tasty, you’ll want to add it to your regular dinner rotation. It’s made with a Thai Peanut sauce that’s slightly spicy but is still mild enough for a 10 year old to eat. Spiralized zucchini noodles are easy to find at the store, but they’re so much better when freshly cut.
Looking for some more delicious Keto Zucchini Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Bacon Zucchini Fries I love that they’re so easy and quick to make. Another one of our favourites, is these tasty Keto Zucchini Skins. They’re perfect for impressing dinner guests or for spoiling someone special. Let us know how they turned out for you in the comments below!
– Make your zoodles ahead of time! This is the best time-saving tip. After you’ve spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator. They’ll stay fresh for 2-3 days.
– Larger zucchini are easier to spiralize and will yield more noodles. For serving sizes, plan on one medium zucchini per person.
– Placing your coconut milk in the fridge before using will help separate the cream from the liquid. Also opening the can upside down will make separating it easier.
-Using a Julienne Peeler: If you don’t have a spiralizer, you can easily make zoodles with this other common kitchen tool! Use your peeler to make long slices and then gently pull them apart until you have your desired noodle thickness.
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Zucchini Noodles with Peanut Sauce
- 2 medium Zucchinis
- 2 Tbsp Olive Oil
- 2 Cloves Garlic
- 2 Tbsp Peanuts Crushed
- 3 Tbsp Parsley Minced
- FOR THE Keto Thai Peanut Sauce
- 1 1/2 Tbsp Red Thai Curry Paste
- 3 Tbsp Vinegar
- 2 Tbsp Brown Sugar (Low Carb Substitute)
- 5 Tbsp Peanut Butter natural
- 1 Can Coconut Milk full fat
- Slice the ends off the zucchini and place it on your spiralizer. Turn the spiralizer and create zucchini noodles.
- For the Peanut Sauce: Blend the curry paste with the vinegar and brown sugar (substitute) in a pan over medium heat. Then add the liquid from the can of coconut milk. (see notes below) Once it’s fully combined, add the peanut butter. Bring to a boil over medium heat, then stir in the cream from the can of coconut milk. Let simmer on low for 5 minutes or until the sauce has thickened.
- Heat the oil in a large pan over medium heat. Add the garlic and sauté for 30 seconds. Add the zucchini noodles and toss them for 3 - 4 minutes, or until tender.
- Pour the thai peanut sauce over the zoodles and stir until their coated in the sauce. Let simmer for 2 minutes. Remove from the heat and sprinkle with the crushed peanuts and chopped parsley.
- NOTE: Placing your coconut milk in the fridge before using will help separate the cream from the liquid. Also opening the can upside down will make separating it easier.
This recipe makes 6 Servings
1 Serving = 1/6 of the Batch
230 Calories | 4.5 g Fat | 9.5 g Carbs | 1.85 g Fibre | 4.5 g Protein
7.65 g Net Carbs per Serving
Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Other Keto Friendly/Low Carb Recipes:
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Keto Zucchini Noodles with Peanut Sauce
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