Kirbie's Cravings

Thai Peanut Zucchini Noodles

Zucchini noodles are tossed in a creamy, savory and slightly spicy Thai peanut sauce for an easy and light meal. It’s ready in less than 30 minutes!
overhead photo of Thai Peanut Zucchini Noodles

Thai peanut noodles have been my latest craving. The salad-like noodle dish is usually served cold, making it perfect for spring or summer.
close-up photo of Thai Peanut Zucchini Noodles
For me, it’s all about the sauce. The sauce is incredibly creamy and it hits all the flavor profiles. It’s a blend of peanut butter, soy sauce, honey, garlic, ginger, vinegar, sesame, and sriracha.
close-up photo of thai peanut sauce
After a weekend of overindulging, I decided to make a lighter version of thai peanut noodles, using zucchini noodles. Of course, the peanut sauce goes well with zucchini noodles too.

I really loved how these turned out and will definitely be making them a lot in the next few months.
photo of Thai Peanut Zucchini Noodles on a plate with chopsticks

If you like this recipe, you might like my Thai Pineapple Fried Rice, too.

Thai Peanut Zucchini Noodles

Servings: 3
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Main Dishes
Cuisine: Thai
Zucchini noodles are tossed in a flavorful and creamy Thai peanut sauce.
5 from 2 votes


  • 1 tbsp olive oil or canola oil
  • 3 medium zucchini spiralized
  • 1 carrot shredded
  • 1 tbsp chopped cilantro
  • 3 tbsp chopped unsalted dry roasted peanuts

thai peanut sauce

  • 1/4 cup creamy peanut butter use unsweetened if eating low carb
  • 2 tbsp low sodium soy sauce
  • 2 tbsp honey or sugar free syrup or erythritol
  • 1 1/2 tbsp seasoned rice vinegar
  • 1 1/2 tsp sriracha
  • 1 tsp freshly grated ginger
  • 1 tsp minced garlic
  • 1 tsp sesame paste


  • Add olive oil to a large skillet and bring to medium high heat. Once oil is hot, add in zucchini noodles. Cook until water releases and zucchini are just cooked (tender but still crisp). Turn off heat. Drain zucchini noodles.
  • In a small mixing bowl, add in all sauce ingredients. Whisk until smooth. Taste and adjust as needed.
  • Add carrots to zucchini noodles. Add about 1/2 the sauce and toss noodles in sauce until evenly coated. Add more sauce as needed. Garnish with cilantro and peanuts before serving.


  • You do not need to add the entire amount of sauce to your noodles. I recommend that you start with half the sauce and add more as needed to suit your personal tastes.
  • I use this spiralizer.*
  • Nutrition estimate is calculated using sugar-free syrup and unsweetened peanut butter. Estimated Nutrition Information does not include carbs from sugar alcohols
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).


Serving: 0.33of recipe, Calories: 301kcal, Carbohydrates: 19g, Protein: 11g, Fat: 23g, Saturated Fat: 2g, Sodium: 542mg, Potassium: 802mg, Fiber: 7g, Sugar: 7g, Vitamin A: 3789IU, Vitamin C: 38mg, Calcium: 43mg, Iron: 1mg, Net Carbs: 12g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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6 comments on “Thai Peanut Zucchini Noodles”

  1. I love this recipe ??

  2. What did you use for the sugar free syrup?

  3. Really good recipe! Had to replace the sriracha with fresh chilli and didnt have sesame paste, so drizzled a little toasted sesame oil. Still real good though!

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