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
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Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together.
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To a large frying pan add your canola oil on high heat.
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Add the zucchini, carrots and bell peppers to the pan and cook until just wilted, 3-4 minutes, stirring occasionally.
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Add in the chicken, sauce, cilantro and green onions and toss together until all warmed through.
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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!
This was amazing, we had it with low cab buns as a ‘pulled pork’ style sandwich, and holy cow it was fantastic! We actually made it without the carrots (and extra zucchini) to bring the carbs down a bit, and I just came here to say WOW! Thanks for this, it’s definitely in the rotation.
Thanks for the feedback! Sounds delicious!
Made this tonight, I loved it! Thank you. I didn’t have fresh ginger – disappointing, but substituted ground ginger instead. This is delicious. Thank you for this recipe!
Thanks for the 5 stars, Alison! So glad you enjoyed it!
This recipe is incredible exactly as written. No adjustments needed!
Thanks, Amanda!
Great recipe! I, too, used the powered PB2 peanut butter and it worked out great!
I saw someone asking how to cook the chicken, so I thought I’d share what I did- I cooked a few chicken breasts on the grill at about 350-400 degrees, 15 minutes per side, then shredded it up.
Will definitely add this recipe to my favorites. Thanks for sharing!
So glad you enjoyed it, Shawna!
Hi Can please share the nutritional information? This is all it shows?
RECIPE NOTES
Adapted from Thai Peanut Chicken Pasta and Crunchy Asian Lime Peanut Slaw from this blog ?
NUTRITION INFORMATION
Yield: 6 servings, Amount per serving: calories
The recipe card has been updated to show the nutritional information. Thank for letting me know it wasn’t complete.
I dont know how to spural cut the veggie noodles. You dont say (at least that I could see) how you did that.
Molly
Here’s the link to what I use to spiral cut. https ://amzn.to/2LVJkWl
It’s amazing!
Hi this recipe sounds so good to me. please resend the link its not really working id love to make that asap
Sorry about that!
https://amzn.to/2LVJkWl
I am trying low carb recipes because my husband is border-line diabetic. This dish was SO delicious and he LOVED it. He raved about it actually.
I am glad I read the reviews so that I would know to drain the noodles and to cut them up instead of leaving them long.
We will definitely have this again.
Made this tonight and loved it! Substituted half a sweet potato for the carrots and next time I think I’ll start that a bit ahead of the other veg. Also was not coordinated enough to spiralize the red pepper, just sliced it very fine.
Used 1 tbsp lime juice and 1/2 t powdered ginger as didn’t have fresh.
Next time I am going to try sesame chili oil for a bit more of a kick.
Thank you!
PS I made with chicken breast and 100% peanut butter, figured four WW Smartpoints each for four LARGE servings. Could
I’m so glad you were able to customize it to your liking! Thanks for coming back to let me know!
I recalculated and I think it was actually 5 points. But that’s for four HUGE servings.
Very good the next day cold for lunch!
This was delicious!! Will definitely make again! Thank you!!
So glad you enjoyed it!
How are leftovers with this recipe? Hoping to eat it a few days in a row for lunch!
I really enjoyed my leftovers 🙂 I actually even love these noodles cold.
I feel a little silly asking this question, but I’m kind of a novice in the kitchen. How do you cook your chicken? You’ve written “cooked and shredded”, though the chicken doesn’t look shredded in the picture; rather it looks like chunks. I want to make this perfectly because it looks amazing and is everything I know I will love, so if you could advise me on this I would appreciate it. Thank you!
I like to cook my chicken breasts a few different ways. You could either put 1/2 tablespoon of oil in a cast iron skillet and cook it for 5-7 minutes each side or bake it in the oven, covered, for 20-25 min at 350 degrees. The oven method doesn’t give you the nice color the skillet does but either way works. Hope you found this helpful!
We eat at a Thai restaurant almost weekly. This recipe was better than anything we get there and healthier. I followed the recipe exactly and wouldn’t change a thing!
Wow, that’s a huge compliment! I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
I would like to make this recipe, can you possibly convert the 3 zucchini to a measured abound of spirilized zucchini? I have no idea how much 3 is….I usually buy rather small ones.
I’d say maybe 4 cups worth? Honestly it cooks down so quickly and gets soft you could really do anywhere from 3-5 cups.
Hi there!!! We are eating Keto and this recipe will be awesome. I excluded the carrots and added yellow squash to make it more Keto friendly. I also added the ingredients into MyFittnessPal and got the macros for this modified version. 6 servings. Per serving 259 calories fat 18.3g , carbs 16.8 g and protein 10.8 g. We will be making this tonight!!!
Awesome, thanks for the Keto information Erin. I know that will be helpful to others following that diet.
Omg. I tried this dish tonight and I LOVED IT!! VERY YUMMY!
Fantastic! So glad you enjoyed it and came back to let me know!
I have made this two nights in a row! (No shame)
The only thing I changed was to save calories on PB, I added powdered peanut butter to the sauce and then splashed in a little water before whisking. It’s to die for! I’m doing Weight Watchers and this ends up being ~5sp depending on amount of chicken.
Thank you!
Spencer, that’s a great suggestion/idea!! Thanks for taking the time to come back and let us know.
How much powdered peanut butter?
Had this tonight it was very quick to make and very tasty. Thank you for a great recipe will definitely be having it again.
I’m so glad you enjoyed it!!
This was sooooo good!! Thank you so much for sharing! We’ll be making it again!
So glad you enjoyed it Nicci!
I was wondering if you know the nutritional info on this dish? I’d love to make it, as a possible “cheat” meal.. even though it healthy! Thanks so much!
I don’t, sorry. But if I were trying to keep healthy I would ditch one to two tablespoons of the peanut butter and add in an equal amount of hot water or chicken stock to it. You’ll still get the peanut flavor but lose about 200 calories from the dish.
Hoping to try this tonight but i dont have ginger.. what can i substitute for it? Or can i leave it out?
I’m so sorry but this was caught in my spam filter. I know this doesn’t help you now but yes, you can substitute ginger with 2 teaspoons of ground allspice, ground cinnamon, ground mace, or ground nutmeg.