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Thai peanut zucchini noodles are spiralized zucchini noodles sautéed with fresh vegetables and tossed in a creamy, sweet-savory peanut sauce. Enjoy them warm or chilled.
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Why You'll Love This Recipe
Zoodles might be an OG trend, but they’ll always have a place on my table, especially during zucchini season. These Thai zucchini noodles are sweet, savory, a little spicy, and packed with fresh crunch, all tossed in a creamy Thai peanut sauce that pulls everything together.
Serve it warm for a quick dinner or chill it for an easy lunch. It works year-round, but really shines during zucchini season. If you’ve got a spiralizer tucked away or even just a vegetable peeler for ribbons, you’re in. Just spiralize (or slice), prep a few veggies, shake up the sauce, and toss—it comes together fast.
If you love spicy vegetables, try my Asian Cucumber Salad next!
Ingredients You'll Need
- Green onions - Add mild onion flavor without overpowering the dish. The green tops also bring a fresh finish.
- Red bell pepper - Adds crisp texture and a natural sweetness that balances the savory sauce.
- Carrots - Bring a subtle sweetness and extra crunch. Shred or julienne so they mix in easily.
- Purple cabbage - Adds color and crunch. It holds its texture well, even after the sauce is added.
- Zucchini (zoodles) - A light, fresh base for the dish. Pat dry after spiralizing to keep the sauce from getting watery.
- Cilantro and lime - Cilantro adds a fresh, herby finish, while lime brightens everything right before serving.
- Thai peanut sauce - A creamy, sweet-savory sauce made with peanut butter, soy sauce, rice vinegar, garlic, ginger, and a touch of Sriracha for heat. Use water or coconut milk to adjust the consistency.
How to make this recipe
To prep the vegetables, spiralize the zucchini, shred the carrots, slice the bell peppers and cabbage, chop the green onions, and make the sauce.
To make the sauce, whisk the 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, carrots, bell pepper, and cabbage in a 12-inch skillet on medium 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 sauced noodles slightly warm, at room temperature, or chilled. Garnish with green onions, chopped peanuts, chopped cilantro, fresh jalapeño, 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.
Tips From The Test Kitchen
- Use any zucchini – Green or yellow zucchini both work here.
- Don’t overcook the zucchini – Zucchini releases water quickly. Cook just until softened. Thinner zoodles cook faster, while thicker strands can handle an extra minute.
- Thai restaurant-style peanut sauce – Replace 1 teaspoon of soy sauce with fish sauce (not vegan), add ½ lime juice, and use coconut milk instead of water. Adjust the heat with more sriracha or chili paste to taste.
- Make it ahead – Prep the vegetables, zucchini, and peanut sauce, then store separately in airtight containers in the refrigerator up to 3 days. Let the sauce sit at room temperature for 20–30 minutes before cooking.
- Serving tip – Don’t skip the toppings. Fresh cilantro, lime juice, peanuts, sliced fresh jalapeños, and Sriracha add flavor and texture.
Easy Asian recipes
- Kale Sesame Noodles
- Chicken Lettuce Wraps
- Thai Cucumber Salad Recipe
- Chickpea Buddha Bowl
- Vegetable Lo Mein Noodles
- Thai Coconut Soup
📖 Recipe
Thai Peanut Zucchini Noodles 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
For the peanut sauce (makes ½ cup)
- ¼ cup Creamy Natural Peanut Butter, room temperature
- 1½ teaspoons Soy Sauce, or liquid aminos for GF
- 1½ teaspoons Rice Vinegar
- 1½ teaspoons Maple Syrup
- 1½ teaspoons Sriracha Sauce
- 1 (½-inch) piece Fresh Ginger, peeled and finely grated
- 1 clove Garlic, finely grated
- 1 tablespoon Cold Water
- 1 pinch Salt, optional
For the vegetables
- 1 tablespoon Avocado Oil
- 2 small Green Onions, thinly sliced (white and green parts separated)
- 1 medium Carrot, shredded (about 1 cup)
- ½ large Red Bell Pepper, thinly sliced (about 1 cup)
- ¼ pound Purple Cabbage, thinly sliced (about 2 cups)
- 8 ounces Zucchini, spiralized (about 2 cups)
Optional toppings
- Fresh cilantro, fresh lime, chopped peanuts, and sliced fresh jalapeños
Instructions
Make the peanut sauce
- In a small mixing bowl, whisk together PEANUT BUTTER, SOY SAUCE, RICE VINEGAR, MAPLE SYRUP, SRIRACHA, GINGER, GARLIC, and SALT (if using) until smooth.*See recipe footnote for Thai restaurant-style sauce.
- Add WATER a little at a time, whisking between additions, until the sauce reaches your desired consistency. Set aside.
Cook the vegetables
- Preheat a 12-inch skillet on medium heat. Add AVOCADO OIL and heat until shimmering.
- Add GREEN ONION (white parts only), CARROT, RED BELL PEPPER, and CABBAGE. Cook 3–4 minutes, stirring, until tender but slightly crisp.
- Add ZUCCHINI and cook 1–2 minutes, just until softened. Turn off the heat.
- Remove skillet from heat. Add PEANUT SAUCE, starting with about ¼ cup, and toss to coat. Add more as desired. Taste and adjust seasoning if needed.
- Serve warm with optional toppings and remaining peanut sauce.
- Cool completely, then refrigerate leftovers in an airtight container for up to 2 days. Serve leftovers chilled or warm.
Recipe Notes
Equipment
- chef's knife and cutting board
- spiralizer
- julienne vegetable peeler to shred carrots
- small mixing bowl
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! 🙂