Zesty Peanut Zucchini Noodles (Printable)

Vibrant zucchini spirals in creamy peanut sauce with fresh veggies and herbs for a refreshing dish.

# Required Ingredients:

→ Vegetables

01 - 4 medium zucchini, spiralized
02 - 1 cup shredded carrots
03 - 1 red bell pepper, thinly sliced
04 - 2 scallions, thinly sliced
05 - ½ cup fresh cilantro, chopped
06 - ¼ cup roasted peanuts, chopped (plus extra for garnish)

→ Peanut Sauce

07 - ⅓ cup creamy peanut butter (natural, unsweetened preferred)
08 - 2 tablespoons soy sauce or tamari (for gluten-free)
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon fresh lime juice
13 - 1 teaspoon sriracha or chili garlic sauce (optional, to taste)
14 - 2–4 tablespoons warm water (to thin)

→ Garnish

15 - 1 tablespoon sesame seeds
16 - Lime wedges

# Preparation Steps:

01 - Place the spiralized zucchini, shredded carrots, red bell pepper, scallions, and cilantro in a large mixing bowl.
02 - In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, sriracha (if using), and 2 tablespoons warm water until smooth. Add more water as needed to reach a pourable consistency.
03 - Pour the peanut sauce over the vegetables and toss thoroughly to coat evenly.
04 - Incorporate the chopped peanuts and toss again until well distributed.
05 - Transfer the mixture to serving bowls or a platter, sprinkle with sesame seeds and extra peanuts, and garnish with lime wedges and additional cilantro as desired.
06 - Serve immediately as a chilled salad or refrigerate for 20–30 minutes to enhance flavors.

# Expert Suggestions:

01 -
  • It feels like takeout but tastes brighter and lighter, with no greasy aftermath.
  • The sauce clings to every ribbon of zucchini, so every bite has that creamy, tangy hit.
  • You can prep it in the time it takes to stream two songs, and it actually tastes better after sitting for a bit.
  • It works as a solo lunch or a side dish that disappears faster than anything else on the table.
02 -
  • Pat the zucchini noodles dry with a towel if they seem wet, or they'll water down the sauce within minutes.
  • Don't make the sauce ahead and let it sit, peanut butter thickens as it cools, so whisk in a splash of warm water right before serving if it's been in the fridge.
  • Taste the sauce before you pour it on, peanut butters vary wildly in saltiness and sweetness, and you might need more lime or honey to balance it out.
03 -
  • Warm the water before you add it to the peanut sauce, cold water makes the peanut butter seize up and turn grainy.
  • If the zucchini noodles start to release water while they sit, drain them in a colander and give them a gentle squeeze before adding the sauce.
  • Double the sauce recipe and keep extra in a jar, it's incredible on grain bowls, as a dip for spring rolls, or drizzled over roasted vegetables.
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