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Zucchini and Cauliflower Rice Stir-Fry with Spicy Peanut Sauce

Name: Zucchini and Cauliflower Rice Stir-Fry with Spicy Peanut Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 2 medium zucchinis, spiralized into noodles; 3 cups cauliflower rice (fresh or frozen); 1 red bell pepper, thinly sliced; 1 cup shredded carrots; 1 cup snap peas, trimmed; 3 green onions, thinly sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons coconut oil or olive oil; 1/4 cup creamy peanut butter (natural, unsweetened); 2 tablespoons tamari or gluten-free soy sauce; 1 tablespoon maple syrup; 1 tablespoon rice vinegar; 1 teaspoon sriracha or chili garlic sauce (adjust to taste); 1/4 cup warm water (to thin sauce if needed); 1 tablespoon toasted sesame seeds (for garnish); Fresh cilantro leaves (optional, for garnish); Lime wedges (optional, for serving)

By PanPotPlates Editorial TeamPublished Apr 22, 2026 | Updated Oct 8, 2026

Asian-Inspired 30 mins onepotquickeasydietarydairyfreeglutenfreeflavorfulmealprep

Zucchini noodles and cauliflower rice stir-fried with vegetables and spicy peanut sauce.

Prep 15 min

Cook 15 min

Total 30 min

Servings 4

Difficulty easy

Cuisine Asian-Inspired

Ingredients

Servings 4

2 medium zucchinis, spiralized into noodles
3 cups cauliflower rice (fresh or frozen)
1 red bell pepper, thinly sliced
1 cup shredded carrots
1 cup snap peas, trimmed
3 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons coconut oil or olive oil
1/4 cup creamy peanut butter (natural, unsweetened)
2 tablespoons tamari or gluten-free soy sauce
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 teaspoon sriracha or chili garlic sauce (adjust to taste)
1/4 cup warm water (to thin sauce if needed)
1 tablespoon toasted sesame seeds (for garnish)
Fresh cilantro leaves (optional, for garnish)
Lime wedges (optional, for serving)

Ingredients for Low-Carb Zucchini and Cauliflower Rice Stir-Fry with Spicy Peanut Sauce

Instructions

Heat coconut oil in a large wok or deep skillet over medium heat.
Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Add sliced red bell pepper, shredded carrots, and snap peas. Stir-fry for 3-4 minutes until vegetables are just tender but still crisp.
Add cauliflower rice, stir thoroughly, and cook for another 4-5 minutes, stirring occasionally, until heated through and beginning to soften.
Meanwhile, prepare the spicy peanut sauce: In a small bowl, whisk together peanut butter, tamari, maple syrup, rice vinegar, sriracha, and warm water until smooth. Adjust consistency by adding more water if needed.
Add zucchini noodles and green onions to the skillet, gently tossing to combine without overcooking the zucchini (about 2-3 minutes).
Pour the prepared spicy peanut sauce over the vegetables and noodles. Toss gently to coat evenly and heat through for 1-2 minutes.
Remove from heat. Garnish with toasted sesame seeds and fresh cilantro leaves if desired.
Serve immediately with lime wedges on the side for an extra burst of freshness.