Thai Peanut Zoodles

  • Author: Sara Wells
  • Yield: 2 1x



  • 2 large zucchini (about 12 ounces each)
  • kosher salt
  • 2 tablespoons chicken broth
  • 3 tablespoons PB2 powdered peanut butter
  • 1/2 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


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.


  • Serving Size: 2
  • Calories: 191
  • Sugar: 13g
  • Sodium: 974mg
  • Fat: 11g
  • Saturated Fat: 1g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Protein: 9g
  • Cholesterol: 1mg