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–+ servings
Thai peanut zoodles entree in white bowl
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4.99 from 83 votes

Thai Peanut Zucchini Noodles Recipe

Thai peanut zucchini noodles are spiralized zucchini noodles sautéed with simple, fresh vegetables tossed in a 5-minute peanut sauce. They're sweet, a little spicy, and served cold or warm!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course, Meal Prep, Salad, Side Dish
Cuisine: American, Thai
Diet: Gluten Free, Vegan
Servings: 3 1-cup servings
Calories: 224kcal
Author: Traci

Equipment

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.

Notes

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.

Nutrition

Serving: 1cup | Calories: 224kcal | Carbohydrates: 17g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 345mg | Potassium: 565mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4862IU | Vitamin C: 74mg | Calcium: 57mg | Iron: 1mg