These zucchini noodles are served raw, tossed in a peanut sauce made from peanut butter, lime juice, soy sauce, garlic, ginger, and a little maple syrup. The whole thing takes about 25 minutes and requires no cooking. It holds up well in the fridge, which makes it genuinely useful on a busy week.
The short version of why this works
Two things make this recipe reliable. First, salting the zucchini noodles and letting them sit for a few minutes draws out excess moisture — skip this and the sauce turns watery fast. Second, the peanut sauce is built on the ratio of fat (peanut butter) to acid (lime juice and rice vinegar) to salt (soy sauce or tamari). Get that balance right and the sauce coats the noodles instead of pooling at the bottom of the bowl. Taste it before you toss — adjust lime or soy until it tastes sharp and savory, not flat.
Mistakes to avoid
- Spiralizing too far ahead without draining: Zucchini releases water continuously once cut. If you spiralize and then walk away for 20 minutes, you’ll come back to a soggy pile. Spiralize, salt lightly, let sit 5 minutes, then pat dry with a clean towel before saucing.
- Using cold peanut butter straight from the fridge: Cold natural peanut butter seizes up and won’t emulsify smoothly. Let it come to room temperature first, or stir in warm water a teaspoon at a time until it loosens.
- Overdressing the noodles before storing: If you’re making this for the week, keep the sauce separate in a jar and combine portions just before eating. Dressed zucchini noodles go limp within a few hours.
- Cutting the noodles too long: Very long zoodles are hard to eat and tend to clump. Run the spiralizer in shorter passes, or use scissors to cut the noodles to roughly 6-inch lengths before tossing.
About the ingredients
- Tamari vs. soy sauce: Tamari is gluten-free and slightly less salty than regular soy sauce. Either works here, but if you’re using regular soy sauce, start with a little less and taste as you go.
- Toasted sesame oil: This is a finishing oil, not a cooking oil. A small amount goes a long way — more than a teaspoon and it can overpower everything else.
- Natural peanut butter: Use the kind with just peanuts (and maybe salt) on the label. Conventional peanut butter with added sugar and hydrogenated oil will make the sauce cloying and won’t emulsify the same way.
- Rice vinegar: If you don’t have it, a small amount of apple cider vinegar works as a substitute — skip the white wine vinegar, it’s too sharp here.
Storage and reheating
Store undressed zucchini noodles in an airtight container lined with a paper towel — they’ll keep for up to 3 days in the fridge. The peanut sauce keeps separately in a sealed jar for up to 5 days and actually tastes better on day two once the garlic and ginger have had time to meld. Do not freeze the zucchini noodles; they turn to mush. The sauce can be frozen for up to a month in a small container — thaw overnight in the fridge and stir well before using. This dish is meant to be eaten cold or at room temperature, so there’s no reheating step needed, which makes it one of the more practical options for packed lunches.
Zucchini Noodles with Peanut Sauce
Equipment
- 1 Spiralizer
- 1 Mixing bowl
- 1 Whisk
- 1 Small saucepan
Ingredients
Zucchini Noodles
- 2 medium zucchini preferably firm, fresh, and organic
Peanut Sauce
- â…“ cup natural peanut butter smooth or chunky; roasted for a richer flavor
- 1 tablespoon rice vinegar unseasoned preferred
- 1 tablespoon tamari or low-sodium soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh lime juice
- 1 clove garlic minced
- ½ teaspoon ginger fresh grated
- 2–3 tablespoons warm water as needed to thin out sauce
Optional Garnish
- 2 tablespoons crushed roasted peanuts
- 1 tablespoon green onions thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Wash and trim the ends off the zucchini. Use a spiralizer to create long, curly noodles. If you don’t have a spiralizer, use a julienne peeler or mandoline slicer. Set aside on a paper towel to absorb any moisture.
- In a small mixing bowl, combine peanut butter, rice vinegar, tamari, maple syrup, toasted sesame oil, lime juice, garlic, and ginger. Whisk together until smooth and creamy. Slowly whisk in warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Set aside.
- If you prefer warm zucchini noodles, quickly sauté them in a non-stick pan over medium heat (350°F / 175°C) for 2–3 minutes until just tender, but not soft. Otherwise, leave them raw for a refreshing cold dish.
- Toss the zucchini noodles with the peanut sauce in a large bowl until evenly coated.
- Plate the dressed noodles into bowls. Garnish with crushed peanuts, green onions, and toasted sesame seeds.
Notes
Nutrition
FAQ
Can I make this without a spiralizer?
Yes — a julienne peeler or a sharp knife works fine. A julienne peeler gives you thin, noodle-like strips quickly; a knife takes more patience but produces wider, flat ribbons that hold the sauce just as well.
Can I use a different nut butter instead of peanut butter?
Almond butter or sunflower seed butter both work if you need a peanut-free version. The flavor will be milder, so you may want to add a touch more soy sauce and lime juice to compensate.
How do I add more protein to make this a full meal?
Edamame is the easiest option — just thaw frozen shelled edamame and toss it in. Marinated baked tofu or roasted chickpeas also work well and can be prepped in bulk at the start of the week.
Is this dish served cold, warm, or at room temperature?
It’s designed to be eaten raw and cold or at room temperature. The recipe notes you can lightly sauté the zucchini noodles if you prefer a warmer, softer texture, but the raw version holds up better if you’re packing it for lunch.
My peanut sauce is too thick — how do I thin it out?
Add water one teaspoon at a time and stir until it reaches a pourable consistency. A little extra lime juice also thins it while adding brightness — avoid adding oil, which can make the sauce greasy rather than creamy.
Can I use another vegetable instead of zucchini?
Cucumber noodles are the closest swap — they’re similarly crisp and high in water content, though even more prone to releasing liquid, so dress them right before eating. Spiralized carrots or daikon radish hold up better over time and are a good choice if you’re prepping portions for several days.
More plant-based recipes to try
- Indonesian Gado-Gado Peanut Salad
- Sesame Ginger Soba Salad
- Vegan Thai Drunken Noodles
- Thai Mango Salad Delight