Zesty Peanut Zucchini Noodles (Printable)

Vibrant zucchini noodles combined with a creamy, tangy peanut dressing and fresh vegetables.

# What You’ll Need:

→ Vegetables

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

→ Peanut Sauce

07 - 1/3 cup creamy natural peanut butter, unsweetened
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)
14 - 2–4 tablespoons warm water (to thin sauce)

→ Garnish

15 - 1 tablespoon sesame seeds
16 - Lime wedges

# How-To:

01 - Place spiralized zucchini, shredded carrots, sliced red bell pepper, scallions, and chopped cilantro in a large mixing bowl.
02 - Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, sriracha (if using), and 2 tablespoons warm water in a separate bowl until smooth; add more water as needed to achieve a pourable consistency.
03 - Pour peanut sauce over the vegetable mixture and toss thoroughly to ensure even coating.
04 - Mix in chopped roasted peanuts and toss again.
05 - Transfer 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 chilled or refrigerate for 20–30 minutes to intensify flavors.

# Expert Hints:

01 -
  • It's ready in twenty minutes, no cooking required, perfect for those days when turning on the stove feels like too much.
  • The sauce is thick, nutty, and addictive enough that you'll find yourself making extra to keep in the fridge.
  • It tastes even better the next day, which means you can actually meal prep without everything turning soggy and sad.
02 -
  • Spiralize your zucchini just before serving unless you want a puddle; these noodles give off water fast, and there's a window where they're perfect.
  • The peanut sauce thickens as it sits, so make it slightly looser than you think you want it at first, and taste before serving because everyone's idea of spicy is different.
03 -
  • Make the peanut sauce the day before and let it sit in the fridge; the flavors marry and deepen, and you'll have less to do when hunger hits.
  • If you don't have a spiralizer, a sharp vegetable peeler or julienne peeler works—you'll just get ribbons instead of noodles, which is fine and actually lovely in its own way.
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