Thai Peanut Zucchini Noodles are zoodles sauteed with fresh, everyday vegetables and tossed in a delectable Thai peanut sauce. Zucchini pasta is an easy dinner recipe that can be served warm or chilled as a pasta salad for lunch.
Thai Peanut Zucchini Noodles
This Thai zucchini pasta is noodle-y, vegetable-y, peanut-y, and packs SO much personality into one meal! It's literally sweet and spicy summer in a bowl and a great recipe for zucchini season. Serve zucchini pasta warm as an easy dinner recipe, or chill it for your weekday lunch. Either way, Thai zucchini noodles answer all the demands of healthy, delicious, minimalist cooking all year, just like my Zoodle Quinoa Buddha Bowl.
Thai Peanut Zucchini Noodles Recipe Ingredients
- avocado oil (or your oil of choice)
- green onions
- red bell pepper
- carrot
- purple cabbage
- zucchini noodles (zoodles)
- 5-minute peanut sauce (peanut butter, soy sauce, rice vinegar, maple syrup, ginger, garlic, sriracha or chili paste, water)
- garnish: crushed peanuts, cilantro, lime
What’s the best spiralizer for zucchini noodles?
I have owned and LOVED this OXO spiralizer for a few years. [not sponsored btw, just an OXO fangirl]. It does everything I need, and at $40, it has more than paid for itself many times over.
Handheld Spiralizer:
If you don’t have a countertop spiralizer, you can use this handheld Titan Vegetable Julienne Peeler and Slicer. I owned this before I got the OXO tabletop version.
Can you cut zucchini noodles ahead?
Yes! In fact, we spiralize our zucchini noodles as part of our weekly meal prep routine. Then we refrigerate them in an airtight container and use them through the week for pretty much everything we eat, like salads, wraps, stir fry, eggs, and of course, this Thai zucchini pasta recipe.
Can you freeze zucchini noodles?
No. I would not freeze raw zucchini noodles just as I would not freeze most raw vegetables.
However, once cooked, I would consider freezing them, but only in a pinch because their texture may still be weird and potentially unappealing.
How to avoid watery zucchini noodles
1. Don't overcook - If you like zucchini noodles springy and not soggy, cook them al dente, leaving them slightly firm.
2. Go easy on the sauce - Zucchini noodles aren’t starchy like wheat pasta, so there's nowhere for excess moisture to go, except to the bottom of the bowl. So for this Thai zoodle recipe, the trick is to use just enough peanut sauce to barely coat the zoodles.
3. Salt - Salt draws moisture away from zucchini noodles. To do this, sprinkle a little salt over the noodles and let them sit for 20 minutes. Then dab the noodles dry with a paper towel.
To be honest, I'm too impatient for the salt method, so I skip it and rely on the first two methods.
Thai Peanut Zucchini Noodles Recipe Steps
Step 1: Prep the vegetables
Spiralize the zucchini, shred the carrots, slice the bell peppers and cabbage, and chop the green onions (separate white and green parts).
Step 2: Make the 5-minute peanut sauce
Whisk the peanut sauce ingredients together. If it needs thinning, add water in small amounts to reach desired consistency. You want it to be somewhat pourable so you can coat the zoodles easily.
Step 3: Saute the vegetables
Sauté the onions, bell pepper, and carrots in a large skillet on medium-high heat.
Add the zucchini noodles and sauté for a few minutes until they’re al dente. Do not overcook them.
Remove skillet from the heat until you’re ready to add peanut sauce. This helps prevent overcooking the zoodles.
Step 4: Add the peanut sauce
Gently fold in the peanut sauce in small amounts until you reach the noodle-to-sauce ratio of your dreams.
Serve the peanut sauced noodles heated, at room temp, or chilled...your choice. Garnish with any of the following:
- green onion tops
- chopped peanuts
- chopped cilantro
- fresh lime wedges
Pro tip: Bring the peanut sauce to room temperature (or briefly microwave) to soften it, making it easier to coat the noodles.
Thai Zucchini Noodles Meal Prep Steps
Meal prepping saves time and lets me hop right into a beautiful, healthy dinner instead of reaching for the frozen heat-and-serve. Here's how I meal prep this recipe on Sunday to eat later in the week:
1. Prep all produce (slice and spiralize) and store in one large airtight container. I prefer to store the zoodles separate from the other vegetables.
2. Make the peanut sauce and store separate from the vegetables.
3. On serving day, resume the saute instructions in the recipe and serve warm.
Recommended Tools
- chef knife and cutting board
- spiralizer
- vegetable peeler (for the carrots)
- small mixing bowl
- Microplane zester (to grate garlic and ginger)
- silicone tongs
- 12" nonstick skillet
- airtight container
Vegan Asian easy dinner recipes
- Kale Sesame Noodles
- Turmeric Chickpea Buddha Bowl
- Zoodle [Zucchini Noodle] Quinoa Bowl
- Vegetable Lo Mein Noodles
- Stir Fry Vegetables in Black Bean Sauce
- Banh Mi Buddha Bowl
- Vegan Thai Lentil Chickpea Curry
- Thai Coconut Soup
Thai Peanut Zucchini Noodles [Zoodle Recipe]
Ingredients
Peanut Sauce (makes 1/2 cup)
- 1/3 cup Natural Peanut Butter unsweetened
- 1 Tbsp Soy Sauce Tamari for gluten-free
- 1 Tbsp Unseasoned Rice Vinegar or lime juice
- 1 Tbsp Maple Syrup
- 1 tsp Ginger finely grated
- 1 large Garlic clove finely grated
- 1 tsp sriracha or chili paste or pinch cayenne pepper
- Water as needed to adjust consistency
Vegetables and Zoodles
- 2 Tbsp Avocado Oil
- 2 Green Onions thinly sliced; green and white separated
- 1 large Carrot 1 cup shredded
- 1/2 large Red Bell Pepper 1 cup thinly sliced
- 1/4 lb Purple Cabbage 1 cup thinly sliced
- 1/2 lb Zucchini 4 cups spiralized
Recipe Instructions
Make the 5-minute peanut sauce
- In a small mixing bowl, whisk together PEANUT BUTTER, SOY SAUCE, RICE VINEGAR, MAPLE SYRUP, GINGER, GARLIC, and CAYENNE until well-combined.
- Slowly pour in small amounts of WATER and continue whisking until sauce reaches desired consistency.
Cook the zoodles and vegetables
- In a large skillet, heat OIL on medium-high heat.
- Add GREEN ONION (white part only), CARROT, BELL PEPPER, and CABBAGE; sauté a few minutes until tender.
- Add spiralized ZUCCHINI; sauté about 2 minutes until zoodles start to soften. Turn off the heat.
- Gently fold in PEANUT SAUCE in small amounts as desired for consistency.
- Serve warm or chilled. Garnish options: green onion tops, crushed peanuts, cilantro, and lime.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
My husband and I LOVE this recipe!!! We have made it about 5 times now and don't get sick of it! So yummy and satisfying without feeling heavy or unhealthy. One of our all-time favorites!
Oh yayyyy! I'm so glad my recipe found its way into your world and that you LOVE it like we do 🙂 Thanks for taking the time to let me know 💚 Much appreciated!
Very tasty and colorful. I substituted spaghetti squash for the Zoodles and it came out good. I think I might add fish sauce to the peanut sauce to give it a little more "umami" I added lime and Siracha but it seems to need something more.
Delicious! I used very few zoodles but just the vegetable mixture with the peanut sauce was wonderful in itself. I added a squeeze of lime and a sprinkling of dry roasted peanuts. It could be a meal in itself. Maybe add tofu or chicken breast for a more substantial dish.
Awesome, Patti! So glad you enjoyed this recipe. Yep Thai peanut zoodles really are great on their own or with add-ins. Thanks for the review 🙂
This turned out great! I didn't add but a tsp of maple syrup because the natural peanut butter was sweet enough! This recipe will be added to my a quick, easy go-to meal/side!
So glad to hear it, Angea! Thanks for taking the time to let me know 🤩
TOO GOOD
Hey Kiru...glad you think so! Thank youuuu 🤩
I love this recipe. I had all the ingredients at hand and except for red cabbage but this is a “ pick your veggies” sort of dish and I had snow peas available so in they went.
This is a very satisfying vegetarian dish, especially considering I’m a big meat eater. This really hit the spot. I’ll be doing this one again! Thanks for sharing
Tim...boom!!! I'm so glad you loved this! You're right...Thai peanut zoodles is totally "pick your veggies" 🙌🏼 Thank you so much for taking the time to comment 🤩 Much appreciated!!
This dish was very tasty and filling. I went a little cautious in the sauce because I had never cooked with chili paste before. I ended up adding a little hit sauce to my bowl afterwards. I will make this one again.
Awesome, Pam...yes, Thai peanut noodles are definitely customizable. So glad you enjoyed this recipe and thanks so much for the feedback 🤩 💚
This recipe is absolutely delicious. Thank you for helping me to make my husband to eat zucchini. 🙂
Awesome, Rosie! That makes me so happy! My other half loves it too 🤩 Yayy for making them eat zucchini 🙌🏼
This was absolutely delicious! A healthy and light version of peanut noodles!
Yayyy and thanks, Lisa! I'm so glad you enjoyed it. You're SO right about the peanut noodles. Funny enough, we just had this for dinner last night and lunch today 😋 🤩
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Thank you, Shadi! I'm so glad to hear your family enjoys this zoodles recipe 🤩
Fantastic recipe here! I love the added veggies noodles. What a great idea!
Thanks, Leslie! So glad you think so 🙂
Traci,
My daughter and I made this recipe and found it to be delicious. We ate it hot but I am going to try it cold next time. The peanut sauce is outstanding. We couldn’t decide on topping options, so we used them all. 😋
Awesome, Rita! This makes my day 🎉 Sounds like you like the peanut sauce as much as I do 🤩 Thanks for taking the time to review...much appreciated! ❤️ Btw, I'm an all-in toppings gal myself 😉
It has been way too long since I have pulled out my spiralizer. Such a great use for all the summer zucchini! The flavors sound fantastic.
Thanks, Tara! So glad you can enjoy the spiralizer and all the zucchini noodles! Yay summer!! 🙌🏼
This is so good! I love all the fresh veggies. I always forget about how good peanut sauce is too!
Thanks, Hannah! So glad you're enjoying this one! Yes, the peanut sauce is divvvine 🤩
Wow does this look amazing. Such perfect flavors and love using zoodles.
Thanks, Andrea! Yes, we love the zucchini pasta zoodles for this recipe 🤩
I loved how packed with veggies and flavor this recipe was!! And the peanut sauce was so so delicious!
Awww, glad to hear it and thanks, Anjali! 🤩 We're pretty crazy about this zucchini noodle recipe too!
How’d you get those carrots so thinly shredded? Cant wait to try the recipe for lunch this week.
Hi Mary, I used this vegetable peeler, which is my favorite way to shred carrots because they are so thin and perfect 🙂 Glad you're going to give this recipe a go...enjoy!!!
Fantastic recipe! Thanks for sharing it!
You're so welcome...glad you enjoyed it 🙂
Hi! What are your thoughts on spiralizing the carrots too?
Thanks.
Hi Ester...I've done it!...and I LOVE it! But the carrots need to be big enough diameter to make it worth it lol. Hope that answers your question 🙂
I'm the biggest fan of peanut sauce and this is the best way I've ever had it!! So yummy and fresh. Why would you ever eat regular noodles?
Taylor...thank you for taking the time to leave this feedback. I LOVE knowing how much you are enjoying it. Day made! 🙂
I absolutely love it!
i had to replace a few things because of allergies mainly i used almonds instead of peanuts. we actually were cautious with the red pepper in the almond sauce but i think we'll use what's suggested next time. if you like spice don't be afraid of it being too much! we ended up with something good but very mild as far as spiciness by using half. so if you don't handle spice well at all then no problem cut it down but if you like a good kick then don't cut it down.
also if you have extra sauce and you haven't completely cut out breads try dunking some in it, it's great! though also a lot spicier since it's not diluted by other things so keep that in mind.
easy, filling, and so delicious! awesome recipe!
Awesome, Krys! Love hearing this and I really appreciate you taking the time to let me know 🙂 Thanks so much...glad you enjoyed!
Holy. Freaking. Delicious!!! Thank you!!!
Haha...my favorite words! Thank you Deanna...I'm so glad you like this Zoodles recipe! 🙂
Love me a big bowl of goodness like this. All the vibrant colors with so much nutrition, plus all the great flavors and a bit of crunch too! I would probably devour the entire thing!
Thanks Debra! Yep, devouring the entire thing...guilty 😉
Well, this is definitely my kind of salad. I am a huge fan of noodles, but trying to cut down on carbs, so loving all that veg in there to make up for lack of noodles. And I am putting my hand up for anything Thai flavored 🙂 Love it.
Thanks Donna! Yep, we can kick the noodle carbs to the curb with this one 🙂
What a colorful, healthy dish! I'm pretty sure my kiddo would gobble this up and have no idea he was eating lots of veggies. Huzzah! I've got a spiralizer that never gets used... thanks for the inspo!
Woohoo! Seems like there's a lot of people needing to pull out their spiralizers LOL. Hope you love this one!
This looks SO good and I love that it includes so many other veggies, which helps it stand as a substantial dish. I find that a lot of zucchini noodle recipes are lacking extra "oomph" and after mowing down one serving I'm still hungry! But this is packed with goodness. (And that SAUCE.)
Thanks Dana! Love hearing it...ALL of it 😉
You just gave me an excuse to get my spiralizer out of the cabinet. I love playing with it--it's like a play dough machine for adults. This dish is so healthy AND gorgeous! Can't wait to try it because that peanut sauce is calling my name!
Woohoo! So glad to hear it Annissa...hope you LOVE it! 🙂
We were gifted a spirazlizer years ago and I'm embarrassed to say that it has sat in our basement unused. You have totally inspired me to break it out and give it a try. Thanks for the tips on not keeping the noodles from getting soggy. Excited to get started!
Glad to hear it, Stef...and yes, break that thing out! 🙂
Ever since I talked Hubby into getting a spiralizer, both hand held and larger, he only wants to eat zucchini as zoodles. We love it. Now we really enjoy Thai recipes and this recipe for peanut zucchinin noodles sounds fantastic!! Can't wait to try it.
Yay Marisa...love hearing that! Your hubby has good taste 😉 Hope you love this recipe!
I love peanut sauce! I love the use of zoodles here, it looks so fresh and much more exciting than regular noodles! This is prefect as a meal prep or as a quick weeknight dinner.
Thanks Carmy! Yep, love those zoodles! 🙂
What a beautiful and flavorful dish! I love the colors and textures of the veggies and the sauce is amazing. I don't have the OXO spiralizer, but it looks seriously easy to use so I'm going to have to look into that. Having an easy spiralizer will definitely help me make this recipe in the future.
Thanks for the kind words Annemarie...I LOVE my oxo spiralizer 🙂
I am trying to get more veggies into my diet without feeling deprived. Your recipe looks and sounds amazing, the colors and the flavor from the peanut sauce. Saving this for later. I actually have that hand held peeler, it works great. I would get the spiralizer if my kitchen wasn't tiny, I would have to toss something to make room for it but I know I would use it all the time if I did have one. Thanks for the recipe!
The tiny kitchen struggle is real, isn't it?! So glad you're liking this recipe and hope you find yourself loving it 🙂
First, this is an absolutely gorgeous dish -- the colors, flavors and textures are spot on! I love that you can serve it at room temperature or cold, too. It's January now, but I think this would be AWESOME on a hot June day. I'm gonna have to get your spiralizer too. My husband bought one that was supposed to be the MAC-Daddy -- and instead it was a total flop. It butchers my vegetables. Yours look perfect!
Yayyyy Lisa! Can't wait for you try the OXO spiralizer. Since I first used it, I've never thought "hmmm, wish I had a different one", so that's saying alot (b/c I'm super picky about gadgets). Thanks for the kind words too 😉
Isn't it funny, I was just saying today that I need to get some zucchini and make some zoodles. This looks delicious. Guess I know what we are having for dinner Friday night. Can't wait.
Haha yay! Hope you love this recipe then...thanks Gloria! 🙂
I love all the colors in this dish! Definitely need to pull out my spiralizer. The flavors sound incredible.
Thanks Tara! Yes...break that thing out! 🙂
What a colourful bowl. Love finding new Thai recipes to try.
Thanks Dannii! Hope you get to try this one out! 🙂
This Noodle option of Thai Peanut Butter is so unique and full of flavor. Love the colors to it.
Thanks so much, Veena! Love hearing that 🙂
I love Thai peanut EVERYTHING, mixing it up with zoodles sounds like a good plan.
Haha me too, Morgan! Yes, give this one a try...you'll love it! 😉
Yum. This sounds so delicious and I love zoodles so can't wait to try this. Thanks for sharing those tips about how to avoid soggy zoodles.
Thanks Stephanie! Glad you enjoy the tips 🙂
That peanut sauce is fantastic. This is such a great dish.
Thanks Ellen...love hearing that! 🙂
Like you Traci I'm all about eliminating the carbs wherever possible. . .so spaghetti squash, cauliflower rice & spiralyzed veggies are part of my usual menu. This Thai peanut version is such an interesting & tasty way to prepare the zoodles.
Thanks Lynn, hope you get to try it out sometime! I love it with all those veggies! 🙂
I love courgette noodles. You've just reminded me that it's been way too long since I used my spiralizer actually, haha! Must dig it out soon 🙂
Yay Kacie! Yep, we need to keep those spiralizer's running...esp during the spring and summer months 🙂
this is one of the most delicious ways to serve zoodles that I've seen!
Aww thanks Camila...love hearing it put like that 🙂
Of late, my dinner has been light vegetable loaded dishes. This zucchini noodles with that killer sauce is going to be my dinner tomorrow. Can't wait to give it a try.
Awesome Jo! Love hearing that and I hope you enjoy the recipe like I do 🙂
We eat zoodles all the time! Sometimes raw like you mention, but more often I put them in a microwave steamer for 3-4 minutes to zap out some of that water and prevent the sauce I'm putting them in from getting watery. I love the flavors in your recipe and love the touch of the black sesame seeds!
Thanks Shelby! Great tip too...I'll have to give that a go! 🙂
This looks wonderful. The peanut sauce sounds absolutely crave-worthy, with just enough kick, and I love that this is an overall healthier version of a classic.
Awww thanks so much Jessie! Love hearing that about this recipe 🙂 Yay!
One just cannot get enough of the spiralizer! Love how they make great recipes. This Thai noodle salad looks yumm.
Yay thanks so much...and yes, I can't get enough. Just used it today AND yesterday for recipes 🙂
Yum! These zoodles sounds so good! Such a great way to start the New Year on a healthy note 🙂
Catherine, thanks so much. Yep, it's ALL about the healthies, esp after those holidays 🙂
I can't wait until summer when I'm swamped with zucchini—I love zoodles, especially when I get to use them in great recipes such as this one. My husband thinks zoodles need to be raw in order to be delicious... men. 😉
I'm right there with you, Rae. Still gotta have 'em in the winter 🙂 Yep, hear ya on the 'men' vibes LOL
This looks super yumm and so simple n healthy. I'm a HUGE Zoodle fan and this would be perfect for a quick weeknight meal as I have most of the ingredients in the pantry.
Molly, I'm right there with you on the zoodles AND the "having ingredients on hand" part 🙂 Thanks so much!
This looks so delicious! I love cooking vegan, although I'm no longer vegan! There is something so clean about it if you know what I mean! These zoodles with the peanut sauce looks so fabulous and I can't wait to make your recipe!
Elaine, you are too sweet! Thank you for all the love 🙂 Hope this recipe becomes your new fav!
This looks so fresh and healthy. And all that flavor. Great recipe!
Thanks so much Teri...love hearing it! 🙂