Zesty Peanut Zucchini Noodles

The first time I made zucchini noodles, I was convinced they'd turn into a watery mess, but something magical happened when I tossed them in that peanut sauce. The noodles stayed delightfully crisp, and the sauce clung to them like it was meant to be. Now, this dish is my go-to when summer zucchini is overflowing from the garden and I want something that feels both indulgent and light.

I served this to a friend who claimed they weren't a zucchini person, and they went back for seconds while asking for the sauce recipe. Something about the combination of sesame oil, lime, and a whisper of sriracha made her rethink everything she thought she knew about raw vegetables.

Ingredients

• Spiralized zucchini: Four medium ones give you a generous bowlful, but don't skip the pat-down step later—excess moisture is the only enemy here.
• Shredded carrots: A cup adds natural sweetness and a satisfying crunch that keeps the salad interesting.
• Red bell pepper: Sliced thin so it catches the sauce and contributes a fresh, slightly sweet pop.
• Scallions: Their oniony sharpness cuts through the richness of the peanut sauce beautifully.
• Fresh cilantro: Half a cup might sound like a lot, but it brightens everything and makes the dish feel vibrant.
• Roasted peanuts: A quarter cup chopped, plus extra for the top—they add texture and that toasty depth that makes people ask what you did differently.
• Creamy peanut butter: Use natural and unsweetened if you can find it; the difference in flavor is noticeable.
• Soy sauce or tamari: Two tablespoons provide umami and saltiness; tamari keeps it gluten-free if that matters to you.
• Rice vinegar: One tablespoon brings the acid that makes everything taste alive.
• Honey or maple syrup: A tablespoon rounds out the sauce and tempers the tang.
• Toasted sesame oil: Just one tablespoon, but its nutty aroma is what makes people know something special happened in your kitchen.
• Fresh lime juice: Never skip this; it's what transforms the sauce from good to crave-worthy.
• Sriracha or chili garlic sauce: Optional, but it adds a gentle warmth that sneaks up on you.
• Warm water: Two to four tablespoons thin the sauce to the perfect drizzle consistency.
• Sesame seeds: A tablespoon scattered on top for texture and visual appeal.
• Lime wedges: For squeezing over at the last moment.

Instructions

Spiralize and prepare your vegetables:

Run your zucchini through the spiralizer and let the noodles sit in a colander for a few minutes while you prep everything else. This prevents them from releasing excess water later. Shred the carrots, slice the bell pepper thin, chop the scallions and cilantro, and have the peanuts ready.

Build the sauce:

Whisk the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and lime juice together in a bowl until smooth and glossy. Add two tablespoons of warm water and keep whisking until it reaches a pourable consistency, adding more water if needed.

Bring it together:

Combine the zucchini noodles, carrots, bell pepper, scallions, and cilantro in a large bowl and give them a light toss. Pour the peanut sauce over everything and toss until every strand is coated.

Final touch:

Sprinkle the chopped peanuts on top, then scatter the sesame seeds over the whole thing. Serve immediately for maximum crispness, or cover and chill for twenty to thirty minutes if you want the flavors to deepen.

Save

My neighbor tasted this and realized she could finally enjoy a restaurant-quality meal at home without ordering takeout. Now she makes it every week and swears by it as her secret weapon for feeding a crowd something that feels special without spending hours in the kitchen.

Making the Sauce Your Own

The beauty of this sauce is how it bends to your preferences. I've played with the balance a hundred times—more lime if I'm feeling bright and punchy, less sriracha if I'm feeding people who prefer mild heat. Some days I add a teaspoon of ginger paste, other times a splash of coconut milk. The structure stays the same, but the personality shifts.

How to Add Protein

This salad shines on its own, but it also welcomes additions without complaint. Grilled tofu cubes absorb the sauce wonderfully, shredded rotisserie chicken turns it into a heartier meal, and edamame adds protein and a pop of color. Even a soft-boiled egg perched on top transforms it into something more substantial for dinner.

Storage and Variations

Keep the sauce and vegetables separate if you're storing leftovers, then toss them together just before eating to keep the noodles from getting soggy. You can also swap spiralized cucumber or carrot in place of some of the zucchini for variety, and adjust the sriracha based on who's eating and how brave they're feeling. Every version tastes like you put thought into it, even when you're just riffing.

• Store the sauce in a jar in the fridge for up to five days and use it on everything from grilled vegetables to grain bowls.
• Make a double batch of the vegetable mix without sauce and you'll have fresh components ready to combine throughout the week.
• Experiment with different nut or seed butters if peanuts aren't your thing—tahini and sunflower seed butter both work beautifully.

Save

This recipe has become my answer to the question I hear constantly: how do you eat healthy without it feeling like a punishment? It's vibrant, satisfying, and proof that vegetables can be the main event.

Recipe FAQs

→ How do I spiralize zucchini properly?

Use a spiralizer or julienne peeler to create noodle-like strands from zucchini. Make sure to wash and dry zucchini before spiralizing for the best texture.

→ Can I adjust the spice level of the peanut sauce?

Yes, add sriracha gradually to the peanut sauce and taste as you go to achieve the perfect heat balance.

→ What are good protein additions to this dish?

Grilled tofu, shredded chicken, or edamame complement the flavors and add protein without overpowering the fresh vegetables and sauce.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator. For best texture, add peanuts and sesame seeds just before serving.

→ Are there suitable substitutes for peanuts in case of allergies?

Sunflower seed butter can be used instead of peanut butter, and omit the chopped peanuts for a nut-free alternative.