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 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, just like my Zoodle Quinoa Buddha Bowl. Also, if you love vegetable pasta, check out my Baked Spaghetti Squash recipe. It's quite versatile and healthy, just like zoodles!
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 ½ cup)
- ⅓ cup Natural Peanut Butter, unsweetened
- 1 tablespoon Soy Sauce, Tamari for gluten-free
- 1 tablespoon Unseasoned Rice Vinegar, or lime juice
- 1 tablespoon Maple Syrup
- 1 teaspoon Ginger, finely grated
- 1 large Garlic clove, finely grated
- 1 teaspoon sriracha, or chili paste or pinch cayenne pepper
- Water, as needed to adjust consistency
Vegetables and Zoodles
- 2 tablespoons Avocado Oil
- 2 Green Onions, thinly sliced; green and white separated
- 1 large Carrot, 1 cup shredded
- ½ large Red Bell Pepper, 1 cup thinly sliced
- ¼ lb Purple Cabbage, 1 cup thinly sliced
- ½ lb Zucchini, 4 cups spiralized
Equipment
- spiralizer
- vegetable peeler (for the carrots)
- small mixing bowl
- 12" nonstick skillet
- airtight container
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. Garnish options: green onion tops, crushed peanuts, cilantro, and lime.
Traci's Recipe Tips
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Tara says
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.
The Kitchen Girl says
Thanks, Tara! So glad you can enjoy the spiralizer and all the zucchini noodles! Yay summer!!
HANNAH HEALY says
This is so good! I love all the fresh veggies. I always forget about how good peanut sauce is too!
The Kitchen Girl says
Thanks, Hannah! So glad you're enjoying this one! Yes, the peanut sauce is divvvine
Andrea Metlika says
Wow does this look amazing. Such perfect flavors and love using zoodles.
The Kitchen Girl says
Thanks, Andrea! Yes, we love the zucchini pasta zoodles for this recipe
Anjali says
I loved how packed with veggies and flavor this recipe was!! And the peanut sauce was so so delicious!
The Kitchen Girl says
Awww, glad to hear it and thanks, Anjali! We're pretty crazy about this zucchini noodle recipe too!
Mary says
How’d you get those carrots so thinly shredded? Cant wait to try the recipe for lunch this week.
The Kitchen Girl says
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!!!
Heather Breckenridge says
Fantastic recipe! Thanks for sharing it!
Traci Antonovich says
You're so welcome...glad you enjoyed it 🙂
Ester says
Hi! What are your thoughts on spiralizing the carrots too?
Thanks.
Traci Antonovich says
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 🙂
Taylor says
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?
Traci Antonovich says
Taylor...thank you for taking the time to leave this feedback. I LOVE knowing how much you are enjoying it. Day made! 🙂
krys says
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!
Traci Antonovich says
Awesome, Krys! Love hearing this and I really appreciate you taking the time to let me know 🙂 Thanks so much...glad you enjoyed!
Deanna says
Holy. Freaking. Delicious!!! Thank you!!!
Traci Antonovich says
Haha...my favorite words! Thank you Deanna...I'm so glad you like this Zoodles recipe! 🙂
Debra says
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!
Traci Antonovich says
Thanks Debra! Yep, devouring the entire thing...guilty 😉
Donna says
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.
Traci Antonovich says
Thanks Donna! Yep, we can kick the noodle carbs to the curb with this one 🙂
Trish says
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!
Traci Antonovich says
Woohoo! Seems like there's a lot of people needing to pull out their spiralizers LOL. Hope you love this one!
Dana says
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.)
Traci Antonovich says
Thanks Dana! Love hearing it...ALL of it 😉
Annissa says
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!
Traci Antonovich says
Woohoo! So glad to hear it Annissa...hope you LOVE it! 🙂
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 🙂