Zucchini Noodle Stir Fry With Peanut Sauce – Fast, Fresh, and Flavorful

Zucchini noodles make weeknight dinners feel lighter without losing any of the satisfaction. This stir fry pairs crisp-tender “zoodles” with a creamy, tangy peanut sauce that clings to every strand. It’s quick to pull together, easy to customize, and tastes like takeout without the heaviness.

You don’t need fancy tools or lots of time—just a hot pan and a few pantry staples. Whether you’re cooking for one or feeding a family, this is a reliable, repeat-worthy dish.

Why This Recipe Works

• High heat, quick cook: Zucchini noodles release water. Cooking them fast keeps them crisp instead of soggy.
• Balanced sauce: Peanut butter brings richness, lime or rice vinegar adds brightness, soy sauce adds umami, and a touch of sweetness pulls it all together.
• Textural contrast: Crunchy vegetables and peanuts against tender zoodles keep every bite interesting.
• Flexible protein: Tofu, chicken, shrimp, or edamame slot in easily without changing the core recipe.
• Packed with flavor, light on effort: Most ingredients are pantry-friendly, and the whole dish comes together in under 30 minutes.

Ingredients

• For the Peanut Sauce:
  • 1/3 cup creamy peanut butter (natural or regular)
  • 2–3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar or fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1–2 teaspoons toasted sesame oil
  • 1 clove garlic, finely grated
  • 1 teaspoon fresh ginger, finely grated (optional but recommended)
  • 1–4 teaspoons warm water to thin, as needed
  • 1/2–1 teaspoon sriracha or chili-garlic sauce (optional, to taste)
• For the Stir Fry:
  • 3–4 medium zucchini, spiralized into noodles (about 6–8 cups)
  • 1 red bell pepper, thinly sliced
  • 1 small carrot, julienned or shaved
  • 1 cup snap peas or snow peas, trimmed
  • 2 green onions, sliced
  • 2 tablespoons neutral oil (avocado, canola, or light olive)
  • 1 teaspoon toasted sesame oil (for finish)
  • Salt and pepper, to taste
• Optional Protein: 8 oz extra-firm tofu (cubed), 8 oz shrimp (peeled), or 1 chicken breast (thinly sliced)
• For Serving: Chopped roasted peanuts, lime wedges, cilantro, and sesame seeds

Instructions

1. Make the sauce: In a bowl, whisk peanut butter, soy sauce, rice vinegar or lime, honey, sesame oil, garlic, ginger, and sriracha if using.

   Add warm water a teaspoon at a time until smooth and pourable. Taste and adjust—add more lime for brightness, soy for salt, or honey for sweetness.

2. Prep the zucchini: Spiralize the zucchini. If they’re very wet, pat gently with paper towels.

   Keep strands long but manageable; snip with scissors if needed.

3. Cook the protein (if using): Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Season protein with a pinch of salt and pepper. Cook chicken or shrimp until just done, or sear tofu until golden on most sides.

   Transfer to a plate.

4. Stir fry the veggies: Add remaining oil to the pan. Toss in bell pepper, carrot, and snap peas. Cook 2–3 minutes, stirring often, until crisp-tender.

   Add the white parts of the green onions and cook 30 seconds more.

5. Quick-cook the zoodles: Increase heat to high. Add zucchini noodles and a pinch of salt. Stir fry 1–2 minutes, just until they begin to soften but still have bite.

   Do not overcook.

6. Combine and sauce: Return the protein to the pan (if using). Pour in enough peanut sauce to lightly coat everything; you may not need it all. Toss quickly over heat for 30–60 seconds until warmed through.

   Finish with a drizzle of toasted sesame oil.

7. Garnish and serve: Remove from heat. Top with chopped peanuts, cilantro, sesame seeds, and the green tops of the onions. Serve with lime wedges.

   Add extra sauce at the table if desired.

How to Store

• Short-term: Store leftovers in an airtight container for up to 2 days. Zoodles soften over time, but the flavors deepen.
• Keep components separate: For best texture, refrigerate sauce, protein, and spiralized zucchini in separate containers. Toss and heat right before eating.
• Reheating: Warm gently in a skillet over medium heat for 1–2 minutes.

  Avoid microwaving for long stretches; it makes zucchini mushy.

• Freezing: Not recommended for assembled zoodles. You can freeze the sauce for up to 2 months.

Benefits of This Recipe

• Light yet satisfying: Zucchini keeps it lower in carbs, while peanut sauce brings protein and healthy fats.
• Quick to cook: Everything comes together in about 25 minutes, even faster with prepped veggies.
• Easily adaptable: Swap vegetables based on season or what you have. Use any protein you like—or keep it vegan.
• Budget-friendly: Zucchini and pantry staples keep costs down without sacrificing flavor.
• Great for meal prep: Make the sauce and prep the vegetables ahead so cooking is just a quick stir fry.

Pitfalls to Watch Out For

• Overcooking the zoodles: This is the biggest culprit behind watery stir fry.

  Keep heat high and cook briefly.

• Too thick sauce: If the sauce seizes or clumps, whisk in warm water a little at a time until smooth.
• Skipping acidity: Without lime or vinegar, the sauce can taste flat. Acid brightens and balances the peanut richness.
• Overcrowding the pan: Too many veggies at once will steam instead of sear. Use a large skillet or cook in batches.
• Not salting to taste: Zucchini is mild.

  Adjust soy sauce or add a pinch of salt at the end to sharpen flavor.

Variations You Can Try

• Spicy Thai-inspired: Add red curry paste to the sauce and fresh basil at the end.
• Sesame-ginger: Increase ginger, add a spoon of tahini, and finish with extra toasted sesame seeds.
• Protein boost: Stir in edamame or top with a jammy soft-boiled egg.
• Crunch factor: Add water chestnuts or chopped cabbage for extra bite.
• Half-and-half noodles: Mix zucchini noodles with cooked rice noodles or soba for a heartier bowl.
• Nut-free: Use sunflower seed butter or tahini instead of peanut butter; adjust sweetness and salt to taste.

FAQ

Do I need a spiralizer to make zucchini noodles?

You don’t. A julienne peeler or even a regular vegetable peeler works. Peel long ribbons and slice into thinner strips if you like.

Many grocery stores also sell pre-spiralized zucchini.

How do I keep the sauce from getting too thick?

Whisk in warm water or a splash of hot vegetable broth until you reach a creamy, pourable consistency. Add liquid gradually so the sauce doesn’t become runny.

Can I make this ahead?

Yes, with a small tweak. Prep the sauce and vegetables up to 2 days ahead, and cook just before serving.

Assembled zoodles don’t hold their texture well if stored.

What’s the best oil for stir frying?

Use a high-heat neutral oil like avocado or canola for cooking, then finish with a small drizzle of toasted sesame oil for flavor.

Is there a low-sodium option?

Use low-sodium soy sauce or tamari and season at the end. You can also thin the sauce with water and add a squeeze of lime to keep flavor bright without extra salt.

Can I serve this cold?

Yes. Cook the vegetables lightly, cool the noodles, and toss with the sauce.

It makes a great chilled lunch. Add extra lime and a touch of water to loosen the sauce before serving.

How do I prevent watery stir fry?

Cook fast over high heat, avoid salting the zucchini early, and don’t overcrowd the pan. If excess liquid forms, push veggies to the sides and let the liquid evaporate in the center.

Wrapping Up

This Zucchini Noodle Stir Fry with Peanut Sauce is a practical, tasty way to eat more vegetables without sacrificing comfort.

It comes together fast, welcomes any protein, and uses simple pantry ingredients to deliver big flavor. Keep the heat high, the sauce balanced, and the garnish generous, and you’ll have a weeknight favorite that never gets old.