Healthy Thai Peanut Chicken Zucchini Noodles with a fresh peanut lime sauce mixed with veggie noodles makes a perfect light meal and lunch the next day!
These Healthy Thai Peanut Chicken Zucchini Noodles are a take on a couple of dishes already on the blog, Thai Peanut Chicken Pasta and Crunchy Asian Lime Peanut Slaw. It is a deliciously warm noodle version of that slaw and it is completely addicting.
Thai Peanut Chicken Zucchini Noodles
I’ve been eating this Healthy Thai Peanut Chicken Zucchini Noodles since the holiday 2015 season. Once the holiday season starts and all the baking and parties and starchy side dishes take over I have an intense craving for vegetables. Just something to keep the balance between the holidays and keeping as healthy as possible.
These peanut “noodles” are delicious and perfect both warm and room temperature. I used zucchini noodles and carrot noodles in the recipe. To get the carrots to work I bought them individually from the grocery store. I find that the bagged ones aren’t quite thick enough to make noodles with.
The first time I tried veggie noodles I was skeptical even as I was cooking them. I don’t eat pasta incredibly often as it is, but there is something to that chewy, soft noodle that I was nervous I would miss. Even during plating I was giving the food the side eye.
I’m telling you, hands down, from someone who hates substituting things where they don’t naturally fit, veggie noodles are wonderful. We love cooking with them, even if we are still using pasta, I almost always bulk it up with carrot noodles of zucchini noodles.
I even once made this over the top sausage cream pasta dish for my husband who rarely goes for the indulgent dishes but made the request and I added in sweet potato noodles and carrot noodles to make it a one dish meal but add in some nutrients and ingredients other than cream and sausage and butter. He said his favorite part was the veggie noodles! 
Best Vegetables to Spiralize:
- Zucchini is the undisputed king of vegetable noodles.
- Carrots
- Sweet potatoes
- Bell peppers
- Beets
- Turnips
- Parsnips
- Squash
You can even mix in a bit of noodles to give you a great noodle texture without too many additional calories.
Healthy Thai Peanut Chicken Zucchini Noodles
Ingredients
- 1 clove garlic minced
- 2 teaspoons fresh ginger minced
- 4 tablespoons peanut butter
- 1 lime zested and juiced
- 2 tablespoons soy sauce
- ¼ teaspoon red pepper flakes
- 2 tablespoons canola oil
- 2 cups chicken breast cooked and shredded
- 3 zucchini spiral sliced
- 2 large carrots spiral sliced
- 1 red pepper spiral sliced
- 1/3 cup fresh cilantro chopped
- 1/4 cup green onions diced
- chopped unsalted roasted peanuts and lime wedges (optional as a garnish)
Instructions
- Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together.
- To a large frying pan add your canola oil on high heat.
Add the zucchini, carrots and bell peppers to the pan and cook until just wilted, 3-4 minutes, stirring occasionally.
- Add in the chicken, sauce, cilantro and green onions and toss together until all warmed through.
Garnish with peanuts and wedges of lime if desired.
Recipe Notes
Adapted from Thai Peanut Chicken Pasta and Crunchy Asian Lime Peanut Slaw from this blog 🙂
This post is sponsored by the American Diabetes Association and was originally published on 12/2/2016.
This recipe is so delish! Even my family who is torn in half with one side loving noodles and one wanting nothing to do with them. This made everyone happy!
I cooked my chicken in the instant pot and then added some of the broth to the sauce to thin it out and it made it so good!
What kind of veggie noodle maker do you use?
I like the Spiralizer.
Can you share the “noodle” maker you prefer.
I use the Spiralizer.
Amazing ,easy ,quick healthy meal .I added red cabbage and mushrooms. Thank you .
This was an amazing dinner! Healthy and tasty! Thank you! Love!
So glad you enjoyed it, Theresa. Thanks for the 5 stars.
So good! My son had 3 helpings. This is definitely a keeper
Woohoo!! Thanks for taking the time to come back and let me know.
This was amazing. Wanted it the next night also, and I do t like having the same ear two nights in a row. Can’t wait.
I did think I would add more pepper flakes.
Did I say I loved this?
Haha, glad to hear it’s a winner for you!
Absolutely delicious! Made the exact recipe and it was superb! I will definitely be making this again.
I’m so happy you enjoyed it Lindsey.
I love this! I’ve been making it for a long time and since my husband doesn’t like Asian flavours, I’m always excited when he goes away for work and I can feast on it! I sub the chicken for tempeh so it’s plant based. It’s the best!
I made this today for lunch and it was terrific. I used shrimp instead of chicken because that’s what I had in the freezer. I wanted to loosen up the sauce a little and I thought it could benefit from a little sweetness so I added 1 tablespoon of genuine maple syrup. Bingo. This was my first recipe with spiralized zucchini and it’s a keeper.
I’m so glad you were able to customize it to your liking. 🙂
This is the first review I’ve ever left for a recipe. This is one of the best veggie-filled dishes I’ve ever had. I’m usually the type to try to find ways to mask vegetables in dishes but in this, i love tasting all of them. I added some red cabbage for extra color and crunch. I am totally obsessed. Can’t wait to try little variations on it. Thanks for the delicious recipe!
You’re welcome, Nancy. So glad you enjoyed it!
I made this with crunchy peanut butter, and the extra crunch was great, no need to add chopped peanuts separately! This was my first time cooking zoodles, but I found the carrots too hard and the zucchini too watery, so I would start the carrots first next time.
Thanks for the suggestion, Dani.
Made this dish tonight with my new spiralizer. Loved the ingredients; however, I think next time I would reduce the amount of peanut butter ratio to soy sauce. Will definitely make this dish again.
So glad you enjoyed it, Nancy!