Zesty Peanut Zucchini Noodles (Printable)

Vibrant spiralized zucchini tossed in creamy peanut sauce with fresh vegetables and herbs.

# 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 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 to 4 tablespoons warm water (to thin)

→ Garnish

15 - 1 tablespoon sesame seeds
16 - Lime wedges

# Directions:

01 - Place spiralized zucchini, shredded carrots, red bell pepper, scallions, and cilantro into a large mixing bowl.
02 - Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, sriracha (if used), and 2 tablespoons warm water until smooth. Add more water to achieve a pourable consistency.
03 - Pour peanut sauce over vegetables and toss thoroughly to coat evenly.
04 - Incorporate chopped peanuts into the mixture, tossing again for even distribution.
05 - Transfer to serving bowls or platter. Sprinkle sesame seeds and additional peanuts on top. Garnish with lime wedges and extra cilantro if desired.
06 - Serve immediately as a cold salad or refrigerate for 20 to 30 minutes to enhance flavor.

# Expert Advice:

01 -
  • It comes together in the time it takes to listen to three songs, no stove required.
  • The peanut sauce is so good you'll want to pour it on everything for the rest of the week.
  • You get that satisfying noodle experience without any of the heaviness.
  • It tastes even better after sitting in the fridge for a bit, so leftovers are actually a win.
02 -
  • Don't spiralize the zucchini too far in advance or they'll release water and make the whole thing soggy, I learned that the hard way on a humid day.
  • If your peanut butter is the natural kind with oil on top, stir it really well before measuring or the sauce will break and look grainy.
  • Taste the sauce before you pour it over everything, because peanut butters vary wildly in saltiness and you might need to adjust.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, the nutty aroma makes a noticeable difference.
  • If you like things spicy, drizzle a little extra sriracha and sesame oil over your individual bowl instead of adding it all to the sauce, that way everyone can adjust to their own taste.
  • Use a big, wide bowl for tossing so the sauce coats evenly without everything flying out onto the counter.
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