Healthy Thai Peanut Chicken Zucchini Noodles Recipe
Fresh spiralized zucchini and carrots replace traditional noodles in this vibrant Thai-inspired dish featuring tender shredded chicken coated in a creamy peanut sauce with lime, ginger, and soy. The quick-cooking vegetable noodles maintain a satisfying crunch while absorbing the bold flavors of the aromatic sauce. Perfect for weeknight dinners when you crave Asian flavors without the heaviness of pasta or rice. The colorful mix of vegetables and protein makes this a complete, nutritious meal that's naturally gluten-free when using tamari instead of soy sauce.
Ingredients
- 1 clove garlic, minced
- 2 teaspoons fresh ginger, minced
- 4 tablespoons peanut butteralmond butter1:1nut-free alternativepeanuts-freeadds dairy
Substitute almond or sunbutter for different flavor
Full guide → - 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
- ⅓ cup fresh cilantro, chopped
- ¼ cup green onions, diced
- chopped unsalted roasted peanuts and lime wedges(optional)
Instructions
- 1
Combine garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes in a small bowl
- 2
Heat canola oil in a large frying pan over high heat
- 3
Add zucchini, carrots and bell peppers to the pan and cook until just wilted, stirring occasionally
- 4
Add chicken, sauce, cilantro and green onions and toss until warmed through
- 5
Garnish with peanuts and lime wedges if desired
Tips
Use a spiralizer or vegetable peeler to create uniform noodles from zucchini and carrots for even cooking
Don't overcook the vegetable noodles - they should retain some crunch to provide texture contrast
Make the peanut sauce ahead of time and store refrigerated for up to 3 days for quick weeknight meals
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Sauce can be made 3 days ahead and vegetable noodles spiralized 1 day ahead
Serve immediately while vegetables retain crunch and chicken is warm
Common Mistakes
Don't overcook vegetables to avoid mushy texture
Use high heat to prevent vegetables from releasing too much water
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
Substitute almond or sunbutter for different flavor
Full guide →General Alternatives
FAQ
Can I use pre-cooked rotisserie chicken?
Yes, shredded rotisserie chicken works perfectly and saves time. Just warm it through with the sauce.
What if I don't have a spiralizer?
Use a vegetable peeler or julienne peeler to create thin strips, or slice vegetables into thin matchsticks with a knife.
How long will leftovers keep?
Store refrigerated for up to 3 days, though vegetables may soften. Reheat gently or serve cold as a salad.