Spicy Thai Peanut Zoodles

If you’ve been following this blog then you already know I’m obsessed with zoodles. Carrot, beet, or zucchini, they are all my favorite. Lately with the garden bursting with fresh treasures daily I’ve been on a zoodle jag, having the joy of experimenting with new ways to prep out one of my new staples. You can “pimp out” your zoodles in oodles of ways, but today I chose going Thai style. There are a lot of add ons you could toss in to spruce it up even more, but just going with what was in the kitchen, I threw this together on a whim and was floored with joy at how good it tasted. It’s insanely healthy too. Give it a try and see what you think. 🙂



  • 1 – 2 zucchinis spiralized
  • 2 tablespoons of peanut butter
  • 1/4 cup water
  • 2 – 4 tablespoons of teriyaki sauce (depends on your personal taste)
  • 1/2 cup peanuts
  • 1 clove of garlic
  • 2 tablespoons olive oil
  • dash of cayenne
  • dash of cilantro
  • extras options: tofu, carrot zoodles, chia seeds, lime, grated ginger


In a hot pan put the oil and chopped garlic, stirring it for just a quick minute. Drop in your peanut butter, water, and teriyaki sauce.


You can make the teriyaki sauce fresh by adding together soy sauce or coconut aminos, honey, rice wine vinegar, hot pepper, garlic & grated ginger in a sauce pan to cook down for a few minutes until it is a syrup or, to make life easier, just get the pre-made kind. Coconut aminos are a cool new find for me that taste just like a soy sauce with just a hint of coconut, not much, and are supposed to be good for you since they have no MSG and funky junk in there. (Thrive Market is offering a free bottle of coconut aminos to anyone who signs up to try them out this month, by the way.)

Give everything a good long stir to help everything blend together. You can add spices here if you enjoy them like cayenne or fresh ginger. Throw in your peanuts and zoodles and stir it all up until the sauce coats the noodles. The zoodles cook down, so make sure you put in more than you think is the right amount. Cook every thing for a few minutes so that the water evaporates but the noodles don’t get too mushy on you. If for some reason the noodles cook fast and your sauce is too watery just pull the noodles out with a pair of tongs and let the sauce cook down to the desired thickness, spooning it on top at the very end. Garnish it with some fresh cilantro, a dash of lime juice, and a few peanuts. Voila! Delicious, fast, super healthy zoodles Asian style.


I hope you enjoy them. I was just gobbling them up like a muppet. Let me know what you think in the comments below. ❤

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Namaste ~

22 thoughts on “Spicy Thai Peanut Zoodles

  1. updownflight says:

    I’ve never tried using beets or carrots as zootles, but love using zucchini for them. I just love this type of recipe, but my hubby hates peanut butter. The guy loves peanuts, but when they are ground into “butter” he no longer likes it. I tell him that when he chews the peanuts they become peanut butter, but that doesn’t count. Anyway, I saved this recipe so I can make it for myself some time. I like your tip on making homemade Teriyaki sauce.

    Liked by 2 people

  2. Cynthia says:

    Wow, I really like it! I thought about Thai food the other day and told my mom I’m going to do it. Even though she gave me her blessings, I didn’t know what food should I pick, there is so many! Thank you for the post, helped me out a lot! 🙂


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