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Thai Peanut Zucchini Noodles with Chicken

I have recently discovered the amazing innovation of spiralized zucchini.  Being someone who LOVES to eat large amounts of pasta, a healthy pasta substitute was a welcome addition to my kitchen!  My sister was kind enough to gift me a spiralizer for Christmas and we have been inseparable ever since.

Although zucchini noodles are not a totally un-noticeable substitution to regular wheat pasta, they are a mildly flavored and healthy alternative.  I have found they work well with most dishes, but these Thai Peanut Zucchini Noodles are my favorite use.

These noodles are good without chicken for a vegetarian version (or even a side dish), but I like the addition of the chicken to make this a more well balanced main dish.  Cozying up to a large bowl of creamy, nutty and spicy noodles is a great way to end any day!

There are many different versions of the spiralizer, some have more bells and whistles than others.  I use a nice, small basic spiralizer that cleans easily and doesn’t take up much storage space.  You can get your own here.

It’s best to use a zucchini on the smaller side, if you use a zucchini that is too big or wide you get a lot of seedy “noodles” which don’t hold their shape very well (I learned this the hard way when I thought I was going to get a ton of awesome noodles out of a huge zucchini).

I used a jalapeno from my garden that was left on the vine long enough to turn red, it gave the dish a nice mild spice and a beautiful pop of red color!  Alternatively you can use 1-2 tsp. sambal olek (ground chili paste) or fresh green jalapeno (but it may be wise to use less than I used in this recipe since the green ones will be spicier).

So I hope you enjoy my recipe for Thai Peanut Zucchini Noodles with Chicken!

Thai Peanut Zucchini Noodles with Chicken

Category: Main Entrees

Cuisine: Thai

Yield: 2-3 servings


  • 1 tsp. coconut, vegetable or olive oil
  • 1/4 medium yellow onion, chopped
  • 1/2 lb. chicken breast, cut into bite sized chunks
  • 2 tbsp. + 1 tsp. soy sauce
  • 2 tbsp. + 1 tsp. rice vinegar
  • 6 tbsp. creamy peanut butter
  • 2 tsp. sesame oil
  • 2 cloves garlic, minced
  • 2 inch piece ginger, minced (about 2 tbsp.)
  • 1-2 fresh red (or green) jalapenos, thinly sliced
  • 1 tsp. honey
  • 1/2 cup chicken broth or water
  • 2 small zucchinis, spiralized
  • handful fresh cilantro (about 1/2 cup)
  • 2-3 lime wedges
  • 1/4 cup salted, roasted peanuts


  1. Heat a wok (or high sided pan) over medium low heat.
  2. Add the coconut oil and chopped onion. Saute 2-3 minutes or until translucent.
  3. Increase heat to medium and add chicken, 1 tsp. soy sauce and 1 tsp. rice vinegar. Saute 5-6 minutes or until chicken is almost fully cooked.
  4. While chicken is cooking, add 2 tbsp. soy sauce, 2 tbsp. rice vinegar, peanut butter, sesame oil, garlic, ginger, jalapeno, honey and broth to a large measuring cup and whisk until combined (peanut butter will still be a little chunky, it will smooth out during cooking).
  5. When chicken is almost done, pour in the sauce and stir to combine. Reduce heat to medium low and cook until thickened, 5-6 minutes, stirring occasionally.
  6. Once thickened add zucchini noodles and 1/4 the cilantro, tearing cilantro coarsely while adding to the pan. Increase heat to medium high and cook until heated through, less than a minute or the zucchini will begin to release water.
  7. Remove from heat and plate. Top with remaining cilantro, peanuts and serve with a lime wedge.


This recipe makes two generous servings or three smaller ones. It can be easily doubled to serve 4-5 people, or halved to serve one.

I like this recipe with chicken, but it works equally as well without chicken for a vegetarian dish or side dish.



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