Why You’ll Love This Thai Peanut Zucchini Noodles

• It’s a total texture party. You get the cool, crisp zucchini noodles, the creamy peanut sauce, and the crunch from the toppings all in one bite. It’s a symphony of sensations that keeps every forkful exciting.
• It’s incredibly quick and weeknight-friendly. From spiralizer to plate in under 20 minutes, this recipe is a lifesaver when you’re hungry and short on time. There’s no actual pasta to boil, so the active time is seriously minimal.
• The sauce is ridiculously versatile. Once you master this simple peanut sauce, you’ll want to put it on everything—salads, grilled chicken, spring rolls, you name it. It’s a flavour powerhouse that’s sweet, salty, tangy, and spicy all at once.
• It feels like a treat but is packed with veggies. This dish honestly satisfies those takeout cravings without the guilt. You’re loading up on fresh vegetables, and it’s naturally gluten-free, making it a fantastic option for a wide range of diets.

Ingredients & Tools

• 4 medium zucchini (about 1.5 lbs / 700 g)
• 1 tsp fine sea salt
• 1/4 cup smooth, natural peanut butter
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp fresh lime juice
• 1 tbsp maple syrup or honey
• 1 tsp toasted sesame oil
• 1-2 tsp sriracha or chili-garlic paste (adjust to taste)
• 1-2 tbsp warm water
• 1 large carrot, julienned or grated
• 1/2 red bell pepper, thinly sliced
• 2 spring onions, thinly sliced
• 1/4 cup fresh cilantro, roughly chopped
• 2 tbsp roasted peanuts, chopped (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Tools: A spiralizer (or julienne peeler), a large bowl, a clean kitchen towel or paper towels, a small whisk or jar for shaking the sauce.

A quick note on the peanut butter—using a natural, runny kind without added sugars or oils really makes a difference here. It creates a smoother, more authentic-tasting sauce. And don’t skip the toasting step for the sesame seeds and peanuts; that little bit of extra effort brings a deep, nutty aroma that elevates the whole dish.

Serves: 2 as a main, 4 as a side | Prep Time: 15 minutes | Cook Time: 0 minutes (no-cook) | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Sweat the zucchini, don’t skip it! Salting the zucchini noodles and letting them drain is the single most important step for perfect texture. It draws out excess water, so your sauce doesn’t become a watery puddle. It makes all the difference, I promise.
• Natural peanut butter is your best friend. The kind you have to stir is ideal because it’s usually just peanuts and salt. Avoid the super-stiff, sugary kinds, as they can make the sauce clumpy and overly sweet.
• Taste your sauce and adjust fearlessly. Is it not tangy enough? Add more lime. Need more heat? Another dash of sriracha. Too thick? A splash more water. The balance is personal, so make it yours.
• Prep your toppings first. Have your chopped veggies, herbs, and nuts ready to go before you sauce the noodles. Zucchini noodles are best served immediately, so having your mise en place set makes the final assembly seamless and stress-free.

How to Make Thai Peanut Zucchini Noodles

Serving Suggestions

Complementary Dishes

• Simple Grilled Chicken or Shrimp — For a protein boost, some simply seasoned grilled chicken skewers or juicy shrimp laid on top turn this from a side into a very satisfying main course without complicating the flavours.
• Fresh Summer Rolls — Keep the Thai theme going! Serving these noodles alongside fresh, herby summer rolls with a similar dipping sauce makes for a light and incredibly refreshing meal.
• A Crispy Asian Slaw — A tangy, vinegar-based slaw with cabbage and carrots provides a sharp, crunchy contrast that complements the creamy noodles beautifully on a shared table.

Drinks

• A Crisp Lager or Pale Ale — The carbonation and slight bitterness of a cold beer cut through the richness of the peanut sauce perfectly, cleansing the palate between bites.
• Gewürztraminer or an Off-Dry Riesling — These wines have a touch of sweetness and lovely floral notes that are a classic pairing with Thai cuisine, balancing the spice and acidity in the dish.
• Sparkling Water with Lime — For a non-alcoholic option, nothing beats the simple, refreshing fizz of sparkling water with an extra squeeze of lime to mirror the flavours in the sauce.

Something Sweet

• Mango Sticky Rice — It’s the quintessential Thai dessert for a reason. The sweet, creamy coconut rice and ripe mango are a heavenly follow-up to the savoury, spicy noodles.
• Coconut Milk Ice Cream — A scoop of rich, dairy-free coconut ice cream is a simple yet luxurious way to end the meal, its cool creaminess soothing any lingering heat from the sriracha.
• Pineapple Spears with Chili Salt — For a super light finish, fresh, juicy pineapple with a sprinkle of chili-salt mixture plays with sweet, salty, and spicy flavours in a wonderfully refreshing way.

Top Mistakes to Avoid

• Mistake: Skipping the salting and draining step. This is the number one reason for watery zucchini noodles. If you don’t draw out the excess moisture, it will leach into your sauce, diluting all those beautiful flavours and creating a soggy texture.
• Mistake: Using the wrong peanut butter. Thick, sugary peanut butter brands often contain stabilizers that can make your sauce seize up and become gloppy instead of smooth and silky. Go for the natural stuff—it’s a game-changer.
• Mistake> Over-saucing the noodles. It’s tempting to pour all the sauce on, but zucchini noodles are more delicate than pasta. Start with most of the sauce, toss, and then add more if needed. You can always add more, but you can’t take it away.
• Mistake: Making it too far in advance. This is not a make-ahead salad. The salt in the sauce will continue to draw water out of the zucchini, so for the best texture, assemble and serve immediately.

Expert Tips

• Tip: Toast your own spices. If you have whole cumin or coriander seeds, toast them lightly in a dry pan until fragrant, then grind them and add a pinch to the sauce. It adds an incredible layer of warm, earthy depth that’s next-level.
• Tip: Add a secret umami boost. A tiny splash (about half a teaspoon) of fish sauce or vegan fish sauce in the peanut sauce adds a complex savoury note that makes the flavour profile even more authentic and irresistible.
• Tip: Get creative with your “noodles”. Feel free to do a half-and-half mix with real rice noodles or soba noodles if you want more substance. Or, spiralize a carrot or sweet potato along with the zucchini for a colourful mix.
• Tip: Make it a meal prep hero. Prep the components separately for lunches. Keep the squeezed-dry zucchini noodles, the chopped veggies, and the sauce in separate containers in the fridge. Combine everything just before eating to keep the texture perfect.

FAQs

Can I make this recipe ahead of time?
You can definitely prep the components ahead, but I don’t recommend mixing them until you’re ready to serve. The salted and squeezed zucchini noodles can be stored in an airtight container in the fridge for a day. The peanut sauce can be made and kept in a jar for up to 5 days. Keep your chopped toppings separate. When it’s mealtime, just toss everything together. This method ensures your noodles stay crisp and your sauce doesn’t get watery.

I don’t have a spiralizer. What can I use instead?
No problem at all! A julienne peeler is a fantastic, inexpensive alternative that creates similar thin strips. You can also use a standard vegetable peeler to make wide, ribbon-like “noodles” – they’ll have a different, but equally lovely, texture. In a real pinch, you can even thinly slice the zucchini with a sharp knife. It won’t be exactly the same, but it will still taste delicious with that amazing sauce.

How can I make this sauce nut-free?
Absolutely! Sunflower seed butter is the best direct substitute for peanut butter—it has a similar colour and consistency and works beautifully. Tahini (sesame seed paste) is another great option, though it will give the sauce a more distinct, earthy flavour. Just taste and adjust the seasoning as you go, as you might need a touch more sweetener to balance tahini’s slight bitterness.

My sauce turned out too thick/thin. How can I fix it?
Sauces can be fickle! If it’s too thick, simply whisk in more warm water, a teaspoon at a time, until it reaches your desired consistency. If it’s too thin (which is rare, but can happen if your peanut butter was very runny), you have a couple of options: whisk in a bit more peanut butter, or let it sit for a few minutes—the zucchini will release a tiny bit of moisture and naturally thin it out slightly upon tossing.

Can I add a protein to this to make it a full meal?
Of course! This is a wonderful base for protein. Grilled chicken breast or thighs, sliced thinly, are classic additions. Pan-seared shrimp or tofu are also fantastic. For tofu, press it well and cube it, then pan-fry until golden and crispy before tossing it in. You could even add some shelled edamame for a quick, plant-based protein boost. Just season your protein simply with salt and pepper so it doesn’t compete with the vibrant peanut sauce.