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

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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


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! 



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


  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.


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


  • 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! | #paleo #glutenfree



Hey There

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!

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113 Responses
  1. Geena

    This is my GO TO zucchini noodle recipe! I don’t change a thing, except when I’m out of aminos I use soy sauce. My boyfriend requests this constantly. Thank you so much for this recipe!

  2. Allison

    This recipe is amazing! Thank you for sharing it! My boyfriend and I have decided to put it into our weekly rotation! We add a jalapeno or serrano pepper to kick up the spice!

  3. Karen

    This looks like it would make for a good cold salad… have you ever done that? I need a dish for a salad potluck, and have to have a cold one because of timing.

  4. Sarah Rl

    This looks great and I’m excited to give it a try! One question – any idea on the fiber count? I’d like to figure the net carbs. Thanks!!

  5. Davina

    Girl, God bless you! This was the best recipe I’ve made all year! This was great for me bf and I who are trying to eat less carbs. I’m also a super busy girl so the cooking time was just right.

    Thanks for restoring my confidence in myself for cooking!

  6. Alyssa

    This recipe is delicious! I made it for my boyfriend last night. The leftovers tasted just as good as it did last night. I used shrimp instead of chicken and olive oil instead of grape seed oil because that’s what I had in my pantry.

  7. Maggie

    Ok absolutely obsessed with this recipe. My husband and I both love it! Packed with flavor. This will go in our regular rotation and will definitely be made again soon. Only my second go with my new spiralizer – I’m inspired to do much more!!

    1. Krista

      Woohoo! So glad to hear you and the hubbie loved it! I love it when you try and new recipe and it blows you away. 🙂 Hope you have lots more inspiralizer recipes ahead of you.

  8. Sophia Gusmano

    That looks delicious. I’m dying to try zoodles especially since I eat low carb. I’m sure I can find a low carb Pad Thai sauce to use in the recipe . Thank you.

  9. Lori

    OMG!!! Thank you!! I absolutely LOVE this! I am diabetic and have been trying to eat more low carb and this was fantastic!!

    1. Krista

      Ohhh hurray! So glad you liked it Lori! If you like that one you need to try the Pesto Zucchini Noodles with grilled chicken and burst tomatoes. It’s so tasty! 🙂

  10. Kristie Moore

    What else can I use besides the Grape Seed Oil? And also for the peanut sauce, on a rate 1 to 10 how spicy? I need to be careful on spicy things so it doesn’t trigger off a migraine. I’ve had peanut sauce before but not spicy.

    1. Krista

      You could use canola oil instead of the grape seed oil, it doesn’t have a lot of flavor which is what you want. 🙂

      As far as the peanut sauce it’s not too spicy. But if you’d like you could use 1/8 teaspoon of red pepper flakes just to be safe. I definitely feel ya on the migraines.. they are no bueno!!

  11. Jen

    This looks SO GOOD! Quick question…I can’t tell if the chicken in the pictures has breading on it…can you help me out with that?

  12. Gab

    I used the sauce from this recipe in my own Asian meatball zoodle recipe. Thanks for the inspiration! It is delicious and I look forward to trying other recipes of yours.

  13. Ashley

    Loved this recipe, except next time I think I would make it without the chicken! It was plenty filling as a vegan dish! I especially liked that the veggies and peanut butter were plenty sweet on their own without any added sweetener.

  14. Michelle

    I’m making this for the second time tonight–it’s our new favorite recipe. My kitchenaid spiralizer attachment makes the prep super easy and the results are fantastic. Thanks for the great recipe!

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