Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

Low CarbGluten FreePaleo30 Minute Meals

This Thai Chicken Zucchini Noodles Recipe is an easy healthy dinner option that only takes 15 minutes! Zucchini Noodles with fresh vegetables, pan seared chicken then tossed with a zesty peanut sauce make this one flavor packed bite. 

If you’re looking for more Zucchini Noodle Recipes you’ve got to try my Thai Chicken Zucchini Noodle Salad with a Sesame Vinaigrette or my Shrimp Stir Fry with Zucchini Noodles.

thai chicken zucchini noodles with spicy peanut sauce in a bowl

Thai Chicken Zucchini Noodles

First off, if peanut butter is in it then you know its a winner! Am I right?

But the fact that this recipe is packed full of vegetables too. Well that’s a sneaky little “mom trick” and just plain awesome.

I was trying to think of a new spiralizer recipe for ya’ll because they are just fun to make AND its a easy healthy substitute. And ya’ll, let me tell you. This turned out way better than I thought it would. When Mike came home I couldn’t wait for him to try it, he gave me the stink eye at first but then he took the first bite and said “What is this babe? Its really good!” And then he finished off the bowl! Mission Accomplished!

Oh, did I mention that is takes 15 minutes to make and its only 363 calories! Yup! Amazing! Not only will the flavors wow but the ease of it will too. Your family will love it!

ingredients for thai chicken zucchini noodles with spicy peanut sauce

How to cut Zucchini Noodles?

The best and easiest way to cut zucchini to create zucchini noodles is to use a kitchen tool called a spiralizer. Using this tool will help you make long spaghetti looking noodles with ease. You can buy this tool at most cooking stores or on amazon. 

How to make Zucchini Noodles without a spiralizer?

The good news is you can still make zucchini noodles even if you don’t have a spiralizer. 

  1. Vegetable Peeler: The first way is a vegetable peeler. Just apply light pressure to the sides of your zucchini and peel. You’ll be left with thicker “fettuccini like” noodles.
  2. A Knife: Using a pairing knife just slice thin strips from the top to the bottom until you reach the core.
  3. Mandoline Slicer: This is another kitchen tool that will help you create zucchini noodles that will look more like “fettuccini” than spaghetti. However, if you’d like to make them look like spaghetti, just cut those noodles into thin julienne slices and viola – noodles.
  4. Grater: Another easy way to make zucchini noodles is to use a vegetable grater. Start your zucchini at the top of the grater and pull it all that way down to the bottom of the zucchini, applying pressure the entire time so you are left with noodles.

Honestly, if you really want to go the easy route, just skip all of this and buy zucchini noodles at the store. It’s up to you!

overhead photo of thai chicken zucchini noodles with spicy peanut sauce in a bowls

How to cook Zucchini Noodles?

Ok, so here is where I vary from most people. I don’t like to cook my zucchini noodles. I find that even when you give them a quick flash in a saute pan they get mushy and release a ton of water. So instead of cooking my noodles I leave them raw and top them warm ingredients – like this pan seared chicken or a Bolognese sauce. However, if you still want to cook your zucchini noodles. The best way to cook them is:

  1. Prep your Zucchini Noodles: place your spiralized noodles in a colander and sprinkle with salt. This will help take some of the moisture out. Let them sit for 30 minutes. Pat dry with a paper towel. 
  2. Heat a Pan: Heat a large saute pan to medium high heat. Add 1 tablespoon of avocado oil to the pan and then zucchini noodles.
  3. Saute: Saute your noodles for 2-3 minutes, stirring throughout. Remove and immediately serve.

process photo of how to make thai chicken zucchini noodles with spicy peanut sauce

a bowl filled with thai chicken zucchini noodles and a fork in the bowl

Zoodles are an easy way to make any dish low carb AND gluten free. Plus, it’s a great way to sneak in some veggies. Alright, now that you’re a master in “the zoodle” let’s mix them up with some flavor. One of my favorite dishes to make with zucchini noodles is this Thai Chicken and Peanut Sauce. The peanut sauce is everything, trust me!

This dish is easy to make, as in it’s done in 15 minutes because all your doing is sauting the chicken and giving a quick flash fry to some vegetables then tossing everything with your raw noodles and that killer Spicy Peanut Sauce! It’s gonna be your new favorite. Believe me!

Bon Appetit friends!

Other dishes similar to this Thai Chicken Zucchini Noodles Recipe:

closeup photo of thai chicken zucchini noodles with spicy peanut sauce in a bowl

** This post contains affiliate links. **

Print
Thai Chicken Zucchini Noodles with Spicy Peanut Sauce -web-5

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 10 mins
  • total_time Total Time: 15 mins
  • yield Yield: 2-4 servings 1x
  • category Category: Chicken
  • method Method: Mix
  • cuisine Cuisine: Asian

Description

This Thai Chicken Zucchini Noodles Recipe toss with a zesty peanut sauce makes this one flavorful bite! It’s an easy healthy dinner option that only takes 15 minutes! 

Scale

Ingredients

Thai Chicken Zucchini Noodles:

  • 2 tablespoons of grape seed oil
  • 1 lb. of chicken tenders, diced
  • 1 tablespoons of grape seed oil
  • 2 zucchini, inspiralized
  • 1 large carrot, inspiralized
  • 1 red pepper, julienned
  • 1/3 cup of bean sprouts
  • 1/4 cup of fresh cilantro, diced
  • 1/4 cup of green onions, diced
  • sesame seeds (for garnish)

Spicy Peanut Sauce:

  • 1 garlic clove, minced
  • 4 tablespoons of peanut butter
  • juice of 1 lime
  • 3 tablespoons of coconut aminos (or tamari sauce)
  • 2 tablespoons of fresh cilantro, diced
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of red pepper flakes

Instructions

  1. In a small bowl, whisk together garlic, peanut butter, coconut aminos or tamari, lime juice, ground ginger, and red pepper flakes. Set aside.
  2. Heat a large skillet to medium high heat. Add 1 tablespoon of grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
  3. In the same large skillet over medium high heat, add 1 tablespoon of grape seed oil, carrot and red pepper. Flash stir fry for 2 minutes, stirring constantly.
  4. To a large bowl add raw zucchini noodles, chicken, carrots, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
  5. Serve and garnish with sesame seeds.

Notes

If you use tamari sauce, use 2 tablespoons instead of 3.


Nutrition

  • Serving Size: 1 cup
  • Calories: 292
  • Sugar: 7g
  • Sodium: 270 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 14 g
  • Fiber: 4 g
  • Protein: 31 g
  • Cholesterol: 20 g

Keywords: thai chicken recipe, thai chicken, how to make zucchini noodles, zucchini noodles, zucchini noodles recipe, gluten free recipes, low carb recipes, easy dinner ideas, recipe for zucchini noodles,


 

pinterest image for thai chicken zucchini noodles with spicy peanut sauce

pinterest image for thai chicken zucchini noodles with spicy peanut sauce

pinterest image for thai chicken zucchini noodles with spicy peanut sauce

Zoodles are the star in this easy 15 minute Thai Chicken Zucchini Noodles recipe with Spicy Peanut Sauce only 363 calories and packed with a punch of flavor! | joyfulhealthyeats.com #paleo #glutenfree

DON’T MISS A RECIPE ->

FACEBOOK | TWITTER | PINTEREST | BLOGLOVIN | INSTAGRAM

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

Related Posts

113 Responses
    1. Krista

      Hmm… I’m not sure how to calculate the SmartPoints so I’ll give you the sat. fat count… it’s 1 g. Hope that helps. If you need anything else let me know!

  1. Barbara

    I made your Thai Chicken Zucchini Noodles with Spicy Peanut Sauce for company last night. It was a huge hit! A lot of times when we have company, I can’t really judge the food until I’m more relaxed the next day when I eat leftovers (if any). But from the first bite last night I thought, “Wow, this is really good!” Great dinner!

    1. Krista

      Hurray! Brave girl on making it for the first time when companies comes! (you sound like me) So glad you enjoyed it and that it was a hit. Totally just made my day Barbara!

  2. lacey

    My sauce was so salty! Do coconut aminos have more sodium in them??

    I added honey and more ginger, and called it good :0) thanks for the recipe!

    1. Krista

      It doesn’t have more sodium but it does have a stronger fermented taste that soy sauce. Glad you were able to compensate for the salty by adding the honey, good call. 🙂

    2. Lauren

      The sauce was very salty for me, too. I used gluten-free tamari soy sauce. Going to toss it out and start over. This recipe has potential!

      1. Krista

        Hey Lauren, I’ve made this a couple times and have noticed that when I use tamari as opposed to coconut aminos the tamari turns out to be alot more salty. So maybe use a little less or add more honey and lime juice to balance out the flavors. 🙂

  3. Kristy

    This looks delish! I’m sure you’ve been asked this before, but what type of spiralizer do you use? Went to Amazon for a look at them and there are SO MANY! Any recommendations? Thank you!!

  4. Kathi

    Hi Krista, can’t wait to try this!!! It looks sooooooo yum. One quick question: do yo serve the peanut sauce on the side? Or is it stirred in with the noodles? Thanks for sharing!

    1. Krista

      Hey Kathi, You’ll love it! I stir it in with the noodles but you could serve it on the side if you want. Can’t wait to hear what you think! 🙂

  5. Courtney

    This recipe was so good that I just had to leave a comment. Since I’m a vegetarian, I swapped out chicken for mushrooms and broccoli. It was incredible. This is the first time I’ve used my spiralizer, and it was so easy! Thanks for the recipe!!

  6. Sheila Ehlers

    Looks yummy! What kind of PB do you use?? I made a Thai dish years ago and it had pasta and PB and snow peas. We hated it…it was just too much PB or the wrong kind. I want to try this!!😀

    1. Krista

      I just use Jiffy creamy, I have also used Peanut Butter & Co Natural version.

      I don’t feel like this dish is overly peanut buttery, but if you’re worried about it I would recommend you try a smaller amount in the dressing part and if you want more than add it. 🙂

  7. Nancy

    I tried this recipe a couple nights ago and it was a HUGE hit!! My whole family had seconds and we were sad when it was all gone. That’s really saying something when my picky 6, 5, 3 and 20 month old all loved it. I will have to double the recipe next time 🙂

  8. Jessica McCanse

    Tonight was my first foray into the exciting world of zoodling with this recipe, and it was so exciting and delicious! I used my mandoline for the zucchini and a julienne peeler for the carrots. Next time I’ll serve with lime wedges, crushed peanuts, and incorporate some hot pepper slices for my spice-loving family. We loved it!

    1. Krista

      Ohhh… love it Jessica! The peanuts will add a nice texture change and the hot pepper slices will definitely take it up a notch. 🙂 Thanks for stopping in to leave a note! Welcome to the world of zoodling! 🙂

  9. Jen

    Just made this, only modified to include zoodles and red peppers (because that’s all that’s in the fridge). I also used liquid aminos for a GF option. Quite tasty! Thanks for sharing!

  10. Brandi

    My husband and I just made this recipe and LOVED it! He said this needs to go in a bi-weekly rotation and I have to agree. Only change I made was adding siracha sauce and thinly sliced jalapeños…bc we like to kick the heat up. Next time I will double the recipe for more leftovers! Thanks so much for sharing, I’m now going to stalk your other dinner ideas!

    1. Krista

      Oh… love the change up! Great way to add in the heat! This recipe is definitely double batch worthy, we actually finished all ours the first time I made it and didn’t have any leftovers… so I learned for the next time. 🙂

      And stalk away… haha.. recipe related… not me personally.. ok… i’m done! 🙂 hehe

  11. Maria

    Made this today for lunch and it was a big hit. I love zoodles but get tired of just making Italian dishes with them. Everyone loves Thai in my family, so this worked out well. Will definitely make this again.

    1. Krista

      HURRAY!!!! So glad you liked it Erika! And I feel ya… pinterest recipes can be hit or miss sometimes.. I know i’ve had my fair share!

  12. Kristin

    This recipe was AMAZING. I omitted the bean sprouts, cilantro and green onions (simply because I did not have them!) and also substituted the soy sauce for coconut aminos to make it soy free. My husband was literally laughing at me because I was scarfing it down- I’ve already been sharing the recipe the last few days. Can’t wait to make this again!!!

Leave a Reply