August 29, 2013

Zucchini Noodles With Peanut Sauce

by IsaChandra

Serves 4
Total time: 20 minutes || Active time: 20 minutes

Zucchini Peanut Noodles

Do you have zucchini coming out of your ears? Well, that is a good look. But here’s a really quick recipe to help you use those veggies up!

If you’re like me, you have genetically perfect jet-black goth hair, you watch too much HGTV and you crave peanut sauces. Seriously crave. Like, would-it-be-weird-to-have-this-for-breakfast type cravings. Not to talk batty, but these zucchini noodles are just as satisfying as a big bowl or stirfried noodles. TRUTH! Totally slurpy, flavorful, filling and just, you know, PEANUTTY.

My summer has been all about simply prepared, flavorful sauces that come together easily, and fresh veggies right from the garden. But the sauces are really key, because once you’ve got that down, any meal is possible. A container of luscious deliciousness chilling (literally and figuratively) in the fridge means that dinner can be on the table in no time. Keep this spicy, gingery peanut sauce on hand for things like baked tofu with quinoa and veggies, or rice noodles, or just for dipping carrot sticks and cucumbers.

Happy zuking, everyone!

Recipe Notes

~ These zucchini were sliced the long way on a mandolin, and then further sliced into strips to make noodles. But you can do it the super easy down and dirty way and just make rustic ribbon noodles, like in this recipe.

~ The dressing doubles, and even triples, really well. So make a boatload and use it on everything throughout the week.

For the dressing:
1/2 cup natural peanut butter
1/2 cup water
1/4 teaspoon salt
1/4 cup rice wine vinegar
1 tablespoon chopped ginger
1 tablespoon sriracha (less if you’re a spice wuss)
1 tablespoon agave
1 tablespoon tamari or soy sauce

For the salad:
1 1/2 lbs zucchini
1 lb cherry or grape tomatoes, sliced in half
1/2 lb cucumber, sliced into half moons (about 1 1/2 cups)
1/2 cup finely diced red onion
1/2 cup roasted, salted peanuts
1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped

Make the dressing:
Place all ingredients in a small blender and blend until smooth. That’s it! Keep sealed and refrigerated until ready to use.

Make the salad:
Slice the zucchini lengthwise, on a mandolin or by hand, into 1/8 inch thick slices. Stack those slices and cut them lenghtwise into long noodley strips. (Or see note above about ribbon noodles.)

Toss the noodles with the dressing, reserving some of the dressing for drizzling. Taste for salt.

Top servings with tomatoes, cucumber, red onion, and peanuts. Drizzle with extra dressing as desired. Finish with fresh herbs and serve!



  • August 29, 2013 at 6:27 pm: Jennifer

    This is yet another ICM recipe that makes me want to eat it immediately! Thank you–will be rocking some zuch with this sauce very soon. Yay!

  • August 29, 2013 at 6:33 pm: lazysmurf

    I can’t believe I asked the ppk for a peanut sauce and the next day you blogged one. Amazing! I can’t wait to try it!

    • August 29, 2013 at 6:35 pm: IsaChandra

      It’s all for you.

  • August 29, 2013 at 7:03 pm: Connie B

    I have everything I need for this! So looking forward to dinnertime!!

  • August 29, 2013 at 7:12 pm: Goodurs

    Why am I not shoving this into my face right now?

  • August 29, 2013 at 8:03 pm: Bridgitte

    Two words: julienne peeler.

  • August 29, 2013 at 8:05 pm: Emma

    Boom! Looks fantastic, and yes I DO have zucchini coming out of my ears!

  • August 29, 2013 at 8:17 pm: Amanda

    Just made this for lunch! Yummy. And a great way to use my garden veggies.

  • August 29, 2013 at 9:14 pm: caralyn @ glutenfreehappytummy

    i love zucchini at this time of year! yum!

  • August 29, 2013 at 9:52 pm: Lisa

    Just made this and was very impressed – will definitely become a go-to meal when I’m in a rush and/or have copious amounts of zucchini on hand (which is often).

    I added bean sprouts and thought it made a great addition – nice crunch, worked well with the other veggies. I also subbed peanuts for slivered almonds and added somewhere in the region of 4 TBSP Sriracha (I like my spice!). Next time, I’ll add some red chili, shredded carrot, tofu, and shredded beet.

  • August 29, 2013 at 10:32 pm: Harriet

    Yummm…peanutty sauces are delicious! And while I’ve seen many a zucchini noodle recipe around lately, this is the most interesting take yet!

  • August 30, 2013 at 2:08 pm: Amanda

    The pictures and the recipe are lovely. This sounds like a delicious summer meal! :-)

  • August 30, 2013 at 2:30 pm: Heather Kitterman

    Can this be used over rice noodles, instead of zucchini?

    • August 30, 2013 at 3:46 pm: IsaChandra

      Yup!

  • August 30, 2013 at 2:53 pm: GoodnessGlynnis

    Thank you for giving me so many amazing options for my plethora of zucchini! I’ve made the zucchini ribbon salad several times this summer and can’t wait to try this tonight!

  • August 30, 2013 at 6:40 pm: betsy shipley

    The only thing I will change when I make it is substitute the peanut sauce for almond butter and add some black chana chickpea tempeh. The potluck I am going to next week has people that can’t even be around peanuts. Thanks for this great tasting salad.
    betsy shipley

  • August 31, 2013 at 8:49 pm: Tynamite

    Isa, can this peanut sauce be served heated with rice or soba noodles? I’ve been looking for a good simple recipe for peanut noodles.

  • August 31, 2013 at 10:20 pm: Tynamite

    Ok just finished eating dinner so I can answer my own question. Obviously Isa’s recipes are always best when made exactly how she writes them. But I just used her peanut sauce from this recipe served hot with rice noodles and it worked perfectly. I now have a go-to recipe for peanut sauce. Thanks Isa!!! Will follow the full recipe next time and I’m sure it’ll be even better!

  • September 1, 2013 at 11:07 pm: June Siegel-Hill

    Just made it for dinner. This dish is incredible!!

  • September 2, 2013 at 9:20 pm: Rita

    This is SO GOOD! I know I say that about all your recipes, but it’s true. I used the sauce for a spicy peanut pasta toss with broccoli, mushrooms, carrots, and garlic.

  • September 3, 2013 at 2:16 am: Meagan

    Delicious! I think next time I’ll try to make a thicker peanut sauce. You are a genius – who would have thought we could make such amazing noodles out of zucchini? Thanks!

  • September 3, 2013 at 4:35 pm: MRKingdom

    Made this using Earth Balance coconut peanut spread, because that’s what I had. Delicious.

  • September 7, 2013 at 1:17 pm: Linda

    Trying this tonight..

  • September 7, 2013 at 8:43 pm: Liza

    I am addicted to Asian noodles and I LOVED this healthier version. I grated the zuke on a box grater, skin and all, and it was delicious. My first try at zuke pasta, and I’m hooked! I threw in a few leftover rice noodles I had on hand, with tomatoes, cucumber, edamame, peanuts and MINT… amazing!

  • September 9, 2013 at 12:47 am: Ali @ inspiralized

    Love that you’re giving zucchini noodles the spotlight! This dish looks so yummy!

    • September 9, 2013 at 3:26 pm: IsaChandra

      I’ve had so much zuke…I have no choice! :)

  • September 9, 2013 at 1:48 am: Erica

    Just made this up for my lunch for tomorrow. Added some chic peas, red pepper and some mache. Can’t wait!! The sauce tastes amazing and I have tons left to drizzle on *everything* I eat this week. Is it ok to put it on cereal?

  • September 9, 2013 at 5:34 pm: Amber

    Agree with the commenters who say: it is most helpful for others if you’ve actually made it……well, I have made this twice now and holy yum. It’s everything Isa promises. It IS as satisfying as noodles! The peanut sauce is relatively low calorie as far as peanut sauces go so you can really drown the veggies! Thanks Isa, another amazing recipe! :D

  • September 10, 2013 at 7:36 am: jen

    Is there anything I could substitute for the rice wine? What does it do for the flavor?

    I’m a serving Peace Corps volunteer and would love to make this . . . but we don’t have rice wine locally.

    • September 10, 2013 at 11:05 pm: IsaChandra

      It’s vinegar, so use lime juice instead!

  • September 17, 2013 at 2:43 pm: Sara

    i ate this four times last week. amazing! i might actually miss zucchini when it’s out of season this year.

  • October 2, 2013 at 2:09 am: Jackie

    Just made a batch of this after making the garlic zucchini recipe twice last week. I can official say I’m hooked! Thanks for all of the great recipes!

  • October 5, 2013 at 5:34 pm: Camille

    Delicious and easy! thank you!

  • October 28, 2013 at 10:50 pm: Corrin Radd

    Woah! It’s both healthy (raw veggies) and decadent (1/2 cup of peanut butter). My family loved it!

  • November 14, 2013 at 10:01 pm: Emily

    This is simple, delicious, and inexpensive. Love it! Thank you!

  • January 11, 2014 at 5:39 pm: Ryan

    Seriously. I made this! You rock. It was outstanding. Superb! Easy to follow recipe empowered me to make it. Thanks!