🥒 Chilled Zoodles with Thai Peanut Bliss

Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.

A fresh, no-cook dinner made with spiralized garden zucchini and a creamy, spicy-sweet peanut dressing.

When the garden starts overflowing with zucchini—and let’s be honest, it always does—I start reaching for recipes that are simple, light, and flavorful. This one is a go-to on hot nights when turning on the stove just isn’t an option.

These zucchini noodles (a.k.a. “zoodles”) are tossed in a creamy Thai-style peanut sauce that hits all the notes: nutty, tangy, salty, a little spicy, and full of fresh lime and ginger. I love topping it with herbs from the garden and a sprinkle of chopped peanuts for crunch. It’s a 20-minute dinner that feels like something from your favorite takeout spot—only fresher.

📌 Why You’ll Love This Recipe

• ✅ No cooking required—perfect for summer heat
• ✅ Naturally gluten-free and vegan-friendly
• ✅ A fun way to use up garden zucchini
• ✅ Ready in 20 minutes
• ✅ Packed with flavor and totally satisfying

📌 Quick Reference

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Servings: 2–3
• Dietary Info: Vegan optional, Gluten-Free

⭐ Key Ingredients at a Glance

zucchini • peanut butter • lime • soy sauce • garlic • fresh herbs

📌 Ingredients

For the Noodles:

• 2–3 medium zucchini, spiralized or julienned
• 1 carrot, julienned or shredded (optional)
• ½ cup shredded cabbage or chopped bell pepper (optional)
• ¼ cup chopped cilantro or Thai basil
• 2 tablespoons chopped peanuts (for garnish)
• Lime wedges, for serving

For the Peanut Sauce:

• ¼ cup natural peanut butter
• 1½ 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
• 1–2 teaspoons sriracha or chili paste (optional)
• 2–3 tablespoons warm water, to thin

📝 Substitutions & Notes:

• Use almond butter or sunflower seed butter for a variation
• Add cooked shrimp, grilled chicken, or tofu for protein
• Swap cilantro for mint or parsley if needed

📌 Step-by-Step Instructions

🥒 1. Prep the Veggies

Spiralize or julienne the zucchini and pat dry with a clean towel to reduce excess moisture.
Prep any additional veggies you’re using and set aside.

🥣 2. Make the Sauce

In a bowl, whisk together 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.

🍜 3. Toss & Plate

In a large bowl, combine zucchini noodles and veggies.
Drizzle with peanut sauce and toss to coat well. Top with fresh herbs, chopped peanuts, and lime wedges.

📌 Serving & Pairing Ideas

• Serve as a light lunch or meatless dinner
• Pair with iced Thai tea, ginger-mint lemonade, or a cold beer
• Add a side of edamame or cucumber salad for extra texture

📌 Storage & Make-Ahead Tips

• Fridge: Store leftovers in an airtight container for up to 2 days
• Make Ahead: Spiralize noodles and prep sauce separately—combine just before serving
• Not freezer-friendly due to the fresh veggies

📌 Final Thoughts

These zucchini noodles are the best kind of summer meal—fresh, flavorful, and totally fuss-free. Whether you’re trying to use up garden veggies or just need a quick meal that feels special, this one delivers.

Tag @SouthernSoilSunshine when you make it, and let me know your favorite veggie add-ins! Looking for more summer garden meals? Try Thai Basil Fried Rice or Lemongrass-Ginger Iced Tea next!