🥒 Chilled Zoodles with Thai Peanut Bliss
When the garden starts overflowing with zucchini—and if you grow it, you know it will—this is one of my favorite ways to keep up. Spiralized zucchini noodles tossed in a creamy, tangy Thai-style peanut sauce, no cooking required. It’s crunchy, cooling, and comes together while the sauce whisks itself smooth in a single bowl.
These “zoodles” are light enough for a hot-day lunch but satisfying enough for supper, especially with a little grilled chicken or tofu piled on top. Best of all, it turns a countertop full of summer squash into something bright and craveable instead of one more thing to figure out.
Why You’ll Love This Recipe
- No stove required—perfect for the days when it’s too hot to cook.
- A delicious way to use up a zucchini glut.
- The peanut sauce is endlessly useful—make extra for bowls and wraps all week.
- Easily made gluten-free and vegan, and simple to bulk up with protein.
The one secret to zoodles that aren’t watery: after spiralizing, pat them dry with a clean towel and give them a few minutes to release moisture. Zucchini is mostly water, and a quick blot keeps the sauce clinging to the noodles instead of pooling at the bottom of the bowl.
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Make It Your Own
Almond butter or sunflower seed butter work in place of peanut for a variation or an allergy swap. Add cooked shrimp, grilled chicken, or crispy tofu to make it a full meal, and stir in whatever crunchy vegetables the garden is giving—shredded carrot, cabbage, or thin strips of bell pepper. If cilantro isn’t for you, mint or Thai basil is lovely here.
Chilled Zoodles with Thai Peanut Bliss
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
From My Garden to Yours
Zucchini has a way of humbling a gardener—plant two and you’ll be leaving grocery bags of it on your neighbors’ porches by August. But I’ve come to love that overflow. It teaches me to receive abundance without grasping, to share what I can’t use, and to keep finding new ways to be grateful for what grows so freely. This bowl is one of those ways.
More Garden-to-Table Recipes
- Savory Thai Basil Fried Rice with Garden Veggies
- Garden-Fresh Vietnamese Summer Rolls
- Smoky Zucchini & Eggplant “Steaks” with Herby Marinade
If you make this, I’d love to see it—tag me @southernsoils on Instagram so I can cheer you on.
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Rooted in Grace: A Christian Guide to Intuitive Gardening. No cost, no catch. Read it on any device, at whatever pace the season allows.
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