My spiralizer has been one of my most favorite kitchen gadgets lately. It lets you easily adapt so many traditional pasta recipes to lighter versions. This particular recipe for Thai Peanut Zoodles is simply a lightened version of one of our most popular Our Best Bites recipes: Thai Peanut Noodles. I just made a few simple tweaks and swaps and cut down the calories to just over 200 calories per serving!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Ingredients
- Zucchini – Zucchini has an incredibly high water content and can water down sauces easily. To combat this, I’ve reduced the liquid in the sauce, but I also recommend you remove some water from your Zoodles before cooking. Toss your raw zoodles with kosher salt (I use about 1/4 teaspoon per small/med zucchini) and then place them in a mesh strainer that drains over a bowl. Let them sit for about 1 hour and you’ll see tons of water will drain out into the bowl. Transfer your zoodles onto a few layers of paper towels and then gently blot with paper towels on top as well. Then follow the recipe as written. See this Zoodles post for more details.
- Kosher salt
- Chicken broth – You could replace this with vegetable broth to make this recipe vegetarian if desired. I suggest using granulated chicken bullion here so you don’t have to open a whole can of broth for just a couple of tablespoons.
- PB2 powdered peanut butter – One of the ways I’m cutting back on calories here is by using some powdered peanut butter. I use PB2, which you can find in some grocery stores and health food stores, but I just order mine from Amazon. Powdered peanut butter has a fraction of the calories and fat as normal peanut butter, but in this recipe, I still feel like you need some regular peanut butter, for both taste and texture. I found that by combining the two and using a little regular peanut butter and a little powdered, you get the best of both worlds.
- Creamy peanut butter
- Honey
- Low-sodium soy sauce
- Olive oil
- Fresh garlic cloves
- Fresh ginger
- Green onions
- Cilantro
- Lime wedges
- Chopped peanuts or cashews
Equipment
- Sprializer – To turn your zucchini into zoodles. How many of you have Spiralizers now? It’s been one of my most favorite kitchen gadgets lately. It lets you easily adapt so many traditional pasta recipes to lighter versions.
How to Make Thai Peanut Zoodles
- Before you get started, I recommend following the steps outlined in the ingredients list above or the recipe card below to remove some water from your zoodles. This will help keep your sauce from getting too runny.
- Mix up your sauce by combining chicken broth, powdered peanut butter, regular peanut butter, honey, and soy sauce in a small sauce pan and whisk to combine. Set aside.
- Heat an extra large skillet to medium heat. You’ll want a nice big skillet so your zoodles can spread apart while cooking and allow to moisture to evaporate.
- Add some olive oil, garlic, and ginger and cook until fragrant. Add noodles and toss often with tongs for a few minutes.
- While those are cooking, heat the sauce until hot, bubbly, and thickened. Add the sauce to the cooked zoodles, add green onions, and toss to combine.
- Top with chopped nuts, additional green onions, and cilantro if desired and enjoy!
Storing and Other Tips
- Store cooled leftovers in an airtight container in the fridge and enjoy within 3-4 days for best results.
- Want to lighten things up but still include some carbs? Using half zoodles and half noodles is a great, filling choice!
Frequently Asked Questions
Sure! Yellow winter squash is similar to zucchini, but a little less watery, so it would be a great choice. While I haven’t tried it personally, other veggies like carrots or sweet potatoes could make a good substitute, you may just have to cook them longer and possibly add a bit more broth to get the sauce to a good consistency.
Zoodles do not freeze and thaw well. This dish is best served fresh or reheated within a few days.
I have not tried making this with anything but peanut butter. If you’d like to experiment, I’d recommend cashew butter or tahini (sesame seed paste). Since this lightened up version uses peanut butter powder, I would recommend you follow the sauce recipe on the original Thai Peanut Noodles recipe using your chosen peanut butter substitute, and scaling back on the broth.
Yep. Use coconut aminos in place of soy sauce and your’re good to go!
Thai Peanut Zoodles
Equipment
Ingredients
- 2 large zucchini about 12 ounces each
- kosher salt
- 2 tablespoons chicken broth
- 3 tablespoons PB2 powdered peanut butter
- ½ teaspoon creamy peanut butter
- 2 teaspoons honey
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon olive oil I recommend our Lime Olive Oil
- 2 cloves garlic finely minced or pressed
- 2 teaspoons fresh minced ginger
- 2 green onions chopped
- handful of cilantro to taste about 1/4 cup, more if desired
- lime wedges
- 2 tablespoons chopped peanuts or cashews
Instructions
- Run your zucchini through a spiralizer to form noodles. Place zucchini in a large mesh strainer over a bowl or the sink and toss with a sprinkling of kosher salt (I eyeball it, about 1/4 teaspoon should be fine). Let sit for 30-60 minutes, till much of the liquid is extracted. Press zucchini with a few paper towels to absorb any excess.
- Place chicken broth, powdered peanut butter, regular peanut butter, honey, and soy sauce in a very small sauce pan and whisk to combine. Set aside for a moment.
- Heat an extra large skillet to medium high heat and add olive oil. Add garlic and ginger and stir until fragrant. Add zucchini noodles and toss often with tongs for 2-3 minutes.
- While zucchini is cooking, turn heat on peanut butter sauce. Heat until simmering, constantly stirring, until hot and bubbly. Mixture should thicken within a minute or so. Set aside. When noodles are tender-crisp, add peanut sauce and toss to combine. Add green onions and cilantro and toss well. Serve immediately and squeeze a fresh lime wedge over each serving. Top with nuts and additional green onions and cilantro if desired.
Notes
- Store leftovers in an airtight container in the fridge and enjoy within 3-4 days for best results.
- Missing those carbs? Half and half zoodles and pasta is a delicious compromise!
Nutrition
If you’re interested in delicious lighter fare, make sure to check out our brand new book, 400 Calories or Less, is available now!
Questions & Reviews
I made this today and was really yummy. I didn’t drain the zucchini, and it still wasn’t too watery. This is definitely going to be added to my lunch rotation. I added some cut up chicken breast and a little Sriracha sauce for spice. Thanks!
Sounds delicious! I think I need to get a zoodle maker.
Look delicious! Just to clear up any confusion though, this is recipe is not vegetarian because it contains chicken broth.
Yes, just sub vegetable broth to make vegetarian.
Looks delicious!
Walmart carries that brand of powdered peanut butter.
We got a ton of kohlrabi in our winter CSA. I’ve been using that in my Thai peanut salad. Really good!
Inspired by your zoodle posts, I had mentioned I wanted a spiralizer to my family. My mom happened to be in Ross where she spotted a Vegetti, and picked that up. I love it! It doesn’t do as many things as the Spiralizer, but I can make 2 sizes of Zoodles, and for $10 it was well worth it. I just bought some more for friends on Amazon for $12. I’m currently having zoodles for lunch.
As for PB2, you might want to check your Costco to see if they have it; I live in AZ and ours has been carrying it for a while. A giant container, of course. 😉
This looks SO GOOD! Can’t wait to try.
We love zoodles, but get stuck coming up with a side dish to go with them. Any ideas for a side dish to go with this? Thanks!
Last night we had my parents over and I used your tips for cooking zoodles in addition to regular pasta. The zoodles were a huge hit! Even my dad, who is anti-healthy, loved them and wanted more. He’s planning where to grow zucchini in their flower beds now. 🙂