Chilled Zoodles with Thai Peanut Bliss

Spiralized garden zucchini tossed in a creamy, tangy Thai-style peanut sauce—no cooking required. A crunchy, cooling, endlessly adaptable way to use up a summer zucchini glut. Easily gluten-free and vegan.

Print Recipe

Prep Time 20

Course Main Course

Cuisine Thai

Servings 4 servings

Ingredients

For the Noodles

2 to 3 medium zucchini spiralized or julienned
1 carrot julienned or shredded (optional)
1/2 cup shredded cabbage or chopped bell pepper optional
1/4 cup chopped cilantro or Thai basil
2 tablespoons chopped peanuts for garnish
Lime wedges for serving

For the Peanut Sauce

1/4 cup natural peanut butter
1 1/2 tablespoons soy sauce or tamari for gluten-free
1 tablespoon lime juice
1 tablespoon maple syrup or honey
1 teaspoon grated fresh ginger
1 clove garlic minced
1 to 2 teaspoons sriracha or chili paste optional
2 to 3 tablespoons warm water to thin

Instructions

Spiralize or julienne the zucchini and pat it dry with a clean towel to reduce excess moisture. Prep any additional veggies you're using and set aside.
In a bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, ginger, garlic, and sriracha. Add warm water a tablespoon at a time until the sauce is smooth and pourable.
In a large bowl, combine the zucchini noodles and vegetables. Drizzle with the peanut sauce and toss to coat well. Top with fresh herbs, chopped peanuts, and lime wedges, and serve.

Notes

For zoodles that aren't watery, pat the spiralized zucchini dry and give it a few minutes to release moisture before tossing. Almond butter or sunflower seed butter work in place of peanut for a variation or allergy swap. Bulk it up with cooked shrimp, grilled chicken, or crispy tofu, and add any crunchy vegetables you have on hand. The peanut sauce keeps in the fridge for up to a week—make extra for bowls and wraps. Best served fresh; if making ahead, keep the sauce and zoodles separate and toss just before serving.