It’s another yummy entry in my Nut Butter Bash this year!!
This month we have the pleasure of trying out a fabulously nutty, good-for-ya idea from the returning Dianne of Dianne’sVeganKitchen.com 
Dianne wowed us last year with a spectacular chocolate pie recipe in my event…read on for her dreamy- savory nut butter idea for this year:  
Dianne's Vegan Kitchen - Peanutty Pad Thai Noodles


Last year, Angela from Canned Time asked me to participate in her Veganized Family Favorites Dessertsseries. I created a Chocolate Cream Pie, and strangely, I won favorite dessert out of the 12 recipes that were in the series!

When Angela asked if I wanted to participate in another series this year, this time creating a recipe usingnut butter, I jumped at the opportunity. I love cooking with nut butters, especially peanut butter, and I love Canned Time, so how could I say no?

Dianne's Vegan Kitchen - Peanutty Pad Thai Noodles

Spicy peanut sauce is my favorite way to cook with nut butter, so this Peanutty Pad Thai Zoodle recipe isn’t really a stretch for me. Canned Time’s Nut Butter Blast series was the perfect excuse for me to come up with a new recipe that uses it, though.

Dianne's Vegan Kitchen - Peanutty Pad Thai Noodles

Making zucchini noodles – or zoodles – is a fun way to incorporate more veggies into your meals. It’s also a great option for hot evenings, when you don’t feel like cooking. And they’re gluten-free, so those with gluten and wheat sensitivities can enjoy “pasta” without having to worry about what’s in their food.


I have a handy dandy spiralizer, but if you don’t, that doesn’t mean you can’t make zoodles. You can simply use a vegetable peeler to create long, thin noodles that resemble pappardelle or lasagna. A julienne peeler will create thinner noodles that resemble angel hair pasta.

Dianne's Vegan Kitchen - Peanutty Pad Thai Noodles

This Peanutty Pad Thai Zoodles recipe is my entry into the Nut Butter Blast series. In this dish, cool, raw zucchini noodles are tossed together with vegetables and tofu and drenched with spicy peanut sauce. It’s one of my favorite ways to enjoy zucchini noodles, and I hope you like it, too!

Peanutty Pad Thai Zoodles
  1. ¼ cup natural creamy peanut butter
  2. 2 tablespoons rice wine vinegar
  3. 3 tablespoons water
  4. 1 tablespoon toasted sesame oil
  5. 1 tablespoon tamarind paste
  6. 1 tablespoon tamari
  7. 1 teaspoon fresh ginger, minced
  8. 1 teaspoon garlic chili paste
  9. 1 garlic clove, minced
  10. 2 medium zucchinis
  11. 5-ounce package savory baked tofu, diced
  12. 2 cups napa cabbage, shredded
  13. 2 cups mung bean sprouts
  14. 1 red bell pepper, julienned
  15. 2 carrots, julienned
  16. 2 scallions, sliced
  17. ¼ cup cilantro, chopped
  18. ¼ cup toasted peanuts, chopped
  19. 1 lime, cut into wedges
  20. Sriracha, for serving, optional
  1. In a small bowl, whisk together the peanut butter, rice wine vinegar, water, sesame oil, tamarind paste, lime juice, tamari, ginger, garlic chili paste, and garlic.
  2. If you have a spiralizer, spiralize the zucchinis. If not, use a vegetable peeler or julienne peeler to slice the zucchinis into thin strips.
  3. In a large bowl, toss together the zucchini, cabbage, red pepper, carrots, scallions, and cilantro. Gently toss in the dressing.
  4. Divide the noodles into two bowls. Garnish with peanuts and lime wedges. Serve with Sriracha, if using.
  1. From Dianne'sVeganKitchen.com
Thanks so much Dianne !!