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Thai Peanut Zoodles are zucchini noodles sauteed with simple, fresh vegetables tossed in a delectable Thai peanut sauce. Thai zoodles are mildly spicy and sweet and can be enjoyed cold or warm!
If you love spicy flavors, try my Asian Cucumber Salad next!
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Why you'll love this recipe
This Thai zucchini pasta packs SO much personality into one meal! It's sweet, spicy, and tastes like summer in a bowl, yet can be made any season of the year. Serve zucchini pasta warm as an easy dinner recipe, or chill it for your weekday lunch.
Thai zucchini noodles answer all the demands of healthy, delicious, minimalist cooking all year, but especially during zucchini season. It's so easy to spiralize a whole zucchini, slice a few vegetables, whip up the 5-minute peanut sauce, and stir fry everything together.
Ingredients you'll need
Fresh produce
- green onions
- red bell pepper
- carrots
- purple cabbage
- zoodles - spiralized zucchini noodles
- garnish: cilantro and lime
Thai Peanut Sauce
- peanut butter
- soy sauce
- rice vinegar
- maple syrup
- ginger
- garlic
- sriracha or chili paste
- plain water
How to make this recipe
To prep the vegetables, spiralize zucchini, shred carrots, slice bell peppers and cabbage, and chop green onions. I recommend using the white stalk for sauteing and the green tops for garnish.
To make the Thai peanut sauce, whisk sauce ingredients together, adding water in small amounts to adjust consistency. The sauce should be thin enough to drizzle over the noodles but thick enough to stick to them.
Next, 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 heat to prevent overcooking the zoodles. Gently fold in the peanut sauce in small amounts until you reach your preferred noodle-to-sauce ratio.
Serve the peanut sauced noodles heated, at room temp, or chilled. Garnish with green onions, chopped peanuts, chopped cilantro, and fresh lime wedges.
Pro tip: If you made the peanut sauce ahead and it's chilled, bring it to room temperature to soften it. This makes it easier to coat the noodles.
Make ahead tips
When you make this recipe ahead, it saves time and lets you hop right into a beautiful, healthy meal instead of reaching for frozen junk food. Here's how to make this recipe ahead:
- Prep all produce (slice and spiralize) and store, uncooked and unmixed, in an airtight container.
- Make the peanut sauce and refrigerate seperately from the prepped vegetables.
- To serve, continue to the saute instructions in the recipe.
Easy Asian recipes
- Kale Sesame Noodles
- Thai Cucumber Salad Recipe
- Chickpea Buddha Bowl
- Vegetable Lo Mein Noodles
- Vegan Thai Lentil Chickpea Curry
- Thai Coconut Soup
📖 Recipe
Thai Peanut Zoodles Recipe
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
Peanut Sauce (makes ½ cup)
- ⅓ cup Unsweetened Peanut Butter
- 1 tablespoon Soy Sauce, or gluten-free alternative
- 1 tablespoon Unseasoned Rice Vinegar
- 1 tablespoon Maple Syrup
- 1 teaspoon Ginger, finely grated
- 1 clove Garlic, finely grated
- 1 teaspoon Sriracha
- Water, as needed to adjust consistency
Vegetables and Zoodles
- 2 tablespoons Avocado Oil
- 2 Green Onions, thinly sliced; stalk and stem separated
- 1 large Carrot, shredded (about 1 cup)
- ½ large Red Bell Pepper, thinly sliced (about 1 cup)
- ¼ pound Purple Cabbage, thinly sliced (about 1 cup)
- 1 Zucchini, spiralized (3-4 cups)
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 add 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 garnished with green onion tops, crushed peanuts, cilantro, and lime.
- To store, refrigerate in an airtight container up to 2 days.
Equipment
- spiralizer
- vegetable peeler to shred carrots
- 12" nonstick skillet
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Stef says
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!
Traci Antonovich says
Glad to hear it, Stef...and yes, break that thing out! 🙂
Marisa Franca says
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.
Traci Antonovich says
Yay Marisa...love hearing that! Your hubby has good taste 😉 Hope you love this recipe!
Carmy says
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.
Traci Antonovich says
Thanks Carmy! Yep, love those zoodles! 🙂
Annemarie says
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.
Traci Antonovich says
Thanks for the kind words Annemarie...I LOVE my oxo spiralizer 🙂
Tina says
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!
Traci Antonovich says
The tiny kitchen struggle is real, isn't it?! So glad you're liking this recipe and hope you find yourself loving it 🙂
Lisa says
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!
Traci Antonovich says
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 😉
Gloria says
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.
Traci Antonovich says
Haha yay! Hope you love this recipe then...thanks Gloria! 🙂
Tara says
I love all the colors in this dish! Definitely need to pull out my spiralizer. The flavors sound incredible.
Traci Antonovich says
Thanks Tara! Yes...break that thing out! 🙂
Dannii says
What a colourful bowl. Love finding new Thai recipes to try.
Traci Antonovich says
Thanks Dannii! Hope you get to try this one out! 🙂
Veena Azmanov says
This Noodle option of Thai Peanut Butter is so unique and full of flavor. Love the colors to it.
Traci Antonovich says
Thanks so much, Veena! Love hearing that 🙂
Morgan Eisenberg says
I love Thai peanut EVERYTHING, mixing it up with zoodles sounds like a good plan.
Traci Antonovich says
Haha me too, Morgan! Yes, give this one a try...you'll love it! 😉
Stephanie says
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.
Traci Antonovich says
Thanks Stephanie! Glad you enjoy the tips 🙂
Ellen says
That peanut sauce is fantastic. This is such a great dish.
Traci Antonovich says
Thanks Ellen...love hearing that! 🙂
Lynn says
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.
Traci Antonovich says
Thanks Lynn, hope you get to try it out sometime! I love it with all those veggies! 🙂
Kacie Morgan says
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 🙂
Traci Antonovich says
Yay Kacie! Yep, we need to keep those spiralizer's running...esp during the spring and summer months 🙂
camila hurst says
this is one of the most delicious ways to serve zoodles that I've seen!
Traci Antonovich says
Aww thanks Camila...love hearing it put like that 🙂
Jyothi says
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.
Traci Antonovich says
Awesome Jo! Love hearing that and I hope you enjoy the recipe like I do 🙂
Shelby says
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!
Traci Antonovich says
Thanks Shelby! Great tip too...I'll have to give that a go! 🙂
Jessie says
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.
Traci Antonovich says
Awww thanks so much Jessie! Love hearing that about this recipe 🙂 Yay!
Cookilicious says
One just cannot get enough of the spiralizer! Love how they make great recipes. This Thai noodle salad looks yumm.
Traci Antonovich says
Yay thanks so much...and yes, I can't get enough. Just used it today AND yesterday for recipes 🙂
Catherine says
Yum! These zoodles sounds so good! Such a great way to start the New Year on a healthy note 🙂
Traci Antonovich says
Catherine, thanks so much. Yep, it's ALL about the healthies, esp after those holidays 🙂
Rae says
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. 😉
Traci Antonovich says
I'm right there with you, Rae. Still gotta have 'em in the winter 🙂 Yep, hear ya on the 'men' vibes LOL
Molly says
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.
Traci Antonovich says
Molly, I'm right there with you on the zoodles AND the "having ingredients on hand" part 🙂 Thanks so much!
Elaine @ Dishes Delish says
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!
Traci Antonovich says
Elaine, you are too sweet! Thank you for all the love 🙂 Hope this recipe becomes your new fav!
Teri Stephens says
This looks so fresh and healthy. And all that flavor. Great recipe!
Traci Antonovich says
Thanks so much Teri...love hearing it! 🙂