Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (2024)

Table of Contents
Why you'll love this recipe Ingredients you'll need How to make this recipe Make ahead tips Easy Asian recipes 📖 Recipe Thai Peanut Zoodles Recipe Ingredients Equipment Instructions Final step Nutrition Reader Interactions We love recipe feedback... Comments FAQs References

by Traci ·

4.99 from 79 votes

Total 20 minutes minutes

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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!

Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (1)

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
Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (2)

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 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.

Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (3)
Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (4)

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.

Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (5)
Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (6)

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.

Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (7)
Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (8)

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.

Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (9)

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:

  1. Prep all produce (slice and spiralize) and store, uncooked and unmixed, in an airtight container.
  2. Make the peanut sauce and refrigerate seperately from the prepped vegetables.
  3. To serve, continue to the saute instructions in the recipe.

Easy Asian recipes

  • Kale Sesame Noodles
  • Turmeric Chickpea Buddha Bowl
  • Zoodle Quinoa Bowl
  • Vegetable Lo Mein Noodles
  • Vegan Thai Lentil Chickpea Curry
  • Thai Coconut Soup

📖 Recipe

Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (10)

Thai Peanut Zoodles Recipe

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!

Prep TimePrep Time: 15 minutes mins

Cook TimeCook Time: 5 minutes mins

Total timeTotal Time: 20 minutes mins

Yield 8 1-cup servings

Author Traci Antonovich

4.99 from 79 votes

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Ingredients

Peanut Sauce (makes ½ cup)

  • ⅓ cup Unsweetened Peanut Butter
  • 1 tablespoon Soy Sauce
  • 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)
See Also
Instant Pot Fried Rice Recipe (Pressure Cooker Fried Rice)The Best Chili Recipe6 Dairy-Free Instant Pot Soup Recipes35 Vegetarian Soup Recipes to Keep You Warm All Winter Long

Equipment

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.

Final step

Click stars to vote. Please visit 'Comments' below for reviews.

4.99 from 79 votes

Did you make this recipe? I'd love to see it!Follow @thekitchengirl on Instagram, snap a photo, and tag #thekitchengirl. This always makes my day!

Nutrition

Serving: 1cup | Calories: 119kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Sodium: 188mg | Potassium: 237mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1752IU | Vitamin C: 24mg | Calcium: 23mg | Iron: 1mg

Course Main Course, Meal Prep, Salad, Side Dish

Cuisine American, Thai

Diet Gluten Free, Vegan

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Reader Interactions

We love recipe feedback...

Comments

  1. Crystal Gonzales says

    Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (11)
    Hello, I saw your recipe and it’s perfect trying to use veggies in my fridge before I leave for a week visit with my family. I followed your recipe except for sriracha I don’t like spicy. I did add sesame seeds and chow mein noodles. My doctor recently low carb diet, this fits right in. Thanks for sharing

    Reply

    • Traci says

      See Also
      Slow Cooker Vegetarian Stuffed Bell Peppers Recipe

      Hi there! I'm glad you found your way to my recipe and it sounds like it's perfect for you. I'm so glad you're enjoying it. Thanks so much for sharing your experience!

  2. Nan C. says

    My husband doesn't like natural peanut butter. If I use "Jif" will it make a difference due to the sugar?

    Reply

    • Traci says

      Hiya, I haven't made this with jif, but if the sweetness is your concern, you could always add the maple syrup "to taste". This recipe is very customizable. Let me know if you have anymore questions. Thanks and enjoy!

  3. Mae says

    THis looks colourful and delicious! What can I serve it with?

    Reply

    • Traci says

      Thank you 🙂 Honestly I love it by itself or topped with a cooked protein like chicken or shrimp. It's great served over greens too. Hope you enjoy!

  4. Bonnie says

    Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (12)
    Made this for two and nearly polished the whole thing off! Made as written, adding mushrooms as suggested in another review, and also shrimp. Healthy and so delicious!! Will be making this again and again. Thank you for sharing!

    Reply

    • Traci says

      Yayy and you're so welcome! I'm so glad you enjoyed and I love your customizations. Thanks for taking the time to let me know. Enjoy!!

  5. Tabby says

    Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (13)
    Made this for my bf and I! I want to start by saying I’m one to rarely leave reviews especially for recipes because I usually forget.. but this was sooooo delicious. I added mushrooms and substituted the maple for agave (had no maple syrup) but this was soo good! And adding the lime juice, crushed peanuts and cilantro at the end..👌🏼👌🏼👌🏼 . Thanks for a great meal!

    Reply

    • Traci says

      Yay! I'm so glad you enjoyed it and thank so much for taking the time to leave feedback 🙂 Much appreciated!

  6. Jody says

    Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (14)
    Wonderful recipe, did you use yellow squash as well as it appears to look that way in the picture?
    Thank You!

    Reply

    • Traci says

      Hiya! That is only green zucchini squash in the photos but you can use yellow too! Let me know if you have other questions. Thanks!

  7. KP says

    Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (15)
    Great recipe! I used a store-bought peanut sauce for extra convenience and it still turned out awesome. Going to make again and again for sure! Thank you:)

    Reply

    • The Kitchen Girl says

      Yay! So glad you enjoyed. Thanks for the feedback. Cheers!

  8. Brooke says

    Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (16)
    Super bomb recipe, I also added diced chicken, sprinkled with crushed peanuts and served with slices of lime. Wholesome and colorful, we love it!

    Reply

    • The Kitchen Girl says

      Yay! So glad you found your way to the recipe and gave it a go 🙂 I love your add-ins too ... super yum! Thank you so much for the feedback. Cheers!!

  9. Virginia Planchon says

    Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (17)
    I made this and served it for company. It was great! Will do it again.

    Reply

    • The Kitchen Girl says

      Yay! So glad to hear it 🙂 Thanks!

  10. Myrna Gonzalez Childress says

    Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (18)
    Amazing dish! I didn’t have any peanut butter so I used tahini instead. Also because I can’t help myself for taking creative liberties when I cook, I used a broccoli slaw bag in place of peppers and 1 zucchini and added edamame and tofu. It was amazing! I served it with quinoa on the side. Thank you!

    Reply

    • The Kitchen Girl says

      Sounds like perfection! So glad you gave it a go ... thanks for the review! 🙂

  11. Pam says

    Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (19)
    Made it tonight adding cubed chicken and doubling the sauce. This is going into the rotation. Seriously stupidly good.

    Reply

    • The Kitchen Girl says

      Awwww yay!! I'm so glad to inspire this. Love the chicken add-in. Thanks so much for the feedback!

  12. Jenifer says

    Hi!
    Can I cook this the day before and serve cold? We're doing an outdoor dinner and no way to heat up before serving. Wondering if if would stay well and still taste good?

    Thanks!

    Reply

    • The Kitchen Girl says

      You sure can! It's meant to be served warm or cold. I personally like to go light on coating the noodles with peanut sauce because you can always serve it with extra sauce on the side. Hope you enjoy!

  13. Hannah K says

    Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (20)
    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!

    Reply

    • The Kitchen Girl says

      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!

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Thai Peanut Zucchini Noodles [Zoodles Recipe] - The Kitchen Girl (2024)

FAQs

What's the difference between a noodle and a zoodle? ›

The biggest difference most people notice when they eat zucchini noodles is the texture. The texture of zoodles can vary based on how long they are cooked and how they are made. Lightly cooked zoodles will be crunchier than pasta and well-done zoodles will be softer.

Get More Info Here ›
How do you cook zoodles so they're not soggy? ›

If you cook noodles too long in the skillet and they're already looking limp and soggy, they're going to be even soggier topped with sauce on your plate. To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently.

See Details ›
How do you get the liquid out of zucchini noodles? ›

Place the noodles on a cookie sheet lined with paper towels. Sprinkle with salt. “Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini let. Wrap the paper towels over the noodles and give them a good squeeze to extract any remaining liquid.

Continue Reading ›
What are 3 advantages of having zucchini noodles over regular pasta? ›

Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles. Fiber helps to regulate bowels and maintain good digestive health, and vitamin C acts as an antioxidant to protect cells.

Read More ›
What is healthier spaghetti squash or zucchini noodles? ›

A look into essential Vitamins & Minerals, shows that Zucchini Pasta outdoes Spaghetti Squash on every one, except for Niacin, Pantothenic Acid, Calcium and Selenium. Information found from SELF's Nutrition Data calculator.

View Details ›
Should you salt zoodles before cooking? ›

So how do we get all this water out of the zucchini before cooking!? The secret is salt and a process called disgorging! After using a spiralizer to turn your zucchini into noodles (I use this spiralizer - click here) you need to liberally salt your zucchini noodles.

View Details ›
Why does my zucchini taste rubbery? ›

How to Tell If Zucchini Has Gone Bad. Bad zucchini will feel rubbery or slimy to the touch. It may also have an off-putting smell and dark or fuzzy moldy spots. The interior of bad zucchini may be off-white to brownish with stringy, mushy flesh and large, hard seeds.

See Details ›
How do you make zucchini not rubbery? ›

All you have to do is slice the zucchini into your desired shape, drizzle with oil, season, place on a baking sheet cut-side down, and pop it in the oven until it's nicely browned and tender. This can take 15 to 35 minutes, depending on the size of the zucchini.

Know More ›
Should you drain zucchini noodles? ›

Stovetop Cooking Method:

Let them drain for 20-30 minutes. Squeeze the zoodles gently over the sink to release more water. No need to get out every last drop, but just the majority. Rinse off any excess salt and pat dry.

Continue Reading ›
Does Olive Garden use zucchini noodles? ›

ZOODLES PRIMAVERA

Zucchini noodles tossed in a light basil cream sauce with broccoli, carrots, seasoned tomatoes, roasted red peppers and mushrooms.

Keep Reading ›

Does zucchini pasta taste like pasta? ›

While zucchini noodles do not taste exactly like pasta noodles, if you cook them properly (meaning until they are al dente, not mushy), they are surprisingly satisfying.

Continue Reading ›
How many calories are in 2 cups of zucchini noodles? ›

Compare two cups of pasta weighing in at 480 calories, 90 grams of carbs, and two grams of fiber with two cups of zucchini zoodles at 66 calories, twelve grams of carbs, and four grams of fiber.

Read On ›
Are egg noodles the same as noodles? ›

If noodles are made using semolina, they're pasta. So all pasta are noodles, but not all noodles are pasta. And if they contain eggs, they're egg noodles. (Or egg pasta, if they're made from semolina.)

Read More ›
What is the meaning of the word zoodle? ›

zoo·​dle ˈzü-dᵊl. plural zoodles. : a long, thin strip of zucchini that resembles a string or narrow ribbon of pasta. But zoodles need not be maligned by those who aren't necessarily on a particular diet or by the most ardent pasta purists, because when properly prepared, zoodles can be totally delicious. Daisy Nichols.

View More ›

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