Vegan Thai-Inspired Zoodle Stir-Fry

/ Vegan Recipes / By

Looking for a refreshing and light meal that bursts with flavor? This Vegan Thai-Inspired Zoodle Stir-Fry is your answer! Packed with vibrant vegetables and a zesty sauce, it’s an ideal vegan recipe for those busy weeknights when you want something quick yet satisfying. The zoodles (zucchini noodles) add a unique twist, making this dish not only delicious but also low-carb and gluten-free.

This stir-fry is a delightful fusion of textures and tastes, combining crunchy veggies with the tenderness of zoodles. It’s not just a meal; it’s an experience that’s sure to impress anyone you serve it to. You can customize it with your favorite vegetables and spices, making it a versatile choice for any occasion.

A Quick and Flavorful Vegan Stir-Fry

A vibrant plate of zoodle stir-fry with zucchini noodles, bell peppers, snap peas, and carrots, garnished with green onions and cilantro.

This Vegan Thai-Inspired Zoodle Stir-Fry features crispy bell peppers, tender zucchini noodles, and a tangy peanut sauce that bring a burst of flavor to your plate. It’s a quick dish that balances sweetness, spice, and crunch for an irresistible combination.

Ingredients

  • 4 medium zucchinis, spiralized into zoodles
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup snap peas
  • 1 carrot, julienned
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon peanut butter
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup
  • 1 tablespoon sesame oil
  • Chili flakes to taste (optional)
  • Fresh cilantro for garnish

Instructions

  1. Prepare the Zoodles: Spiralize the zucchinis into noodles and set aside.
  2. Make the Sauce: In a small bowl, whisk together soy sauce, peanut butter, lime juice, maple syrup, and chili flakes. Set aside.
  3. Sauté the Vegetables: In a large pan or wok, heat sesame oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
  4. Add the Veggies: Toss in the bell peppers, snap peas, and carrots. Stir-fry for about 5 minutes until the vegetables are tender yet crunchy.
  5. Combine: Add the zoodles and the prepared sauce to the pan. Stir well to coat everything evenly, cooking for an additional 2-3 minutes until the zoodles are heated through.
  6. Serve: Remove from heat and garnish with chopped green onions and fresh cilantro. Serve immediately for the best texture.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

Nutrition Information

  • Servings: 4
  • Calories: 180kcal
  • Fat: 8g
  • Protein: 5g
  • Carbohydrates: 20g