Peanut Zoodles

Delicious, healthy, gluten free pasta alternative that stands up to my Vadouvan spiced rich & creamy peanut sauce. Zucchini is such an easy veggie to love, we spiralize it aka “zoodles” before a quick saute then the addition of the sauce & garnishes. This recipe literally takes minutes to make. Trust me make extra bc you will be going back for seconds, maybe thirds….

Equipment: Scale, KnifePot, Bowl, Spiralizer, Microplane, Saute Pan
Serves: 2
Level: Easy

Shopping List

2 Cloves Garlic
2 Tablespoon Shallots
2 Tablespoon Lemongrass
2 Each Limes
2 Each Zucchini, medium
¼ Bunch Thai Basil
1 Each Thai Chile

Dry Goods
½ Teaspoon Vadouvan or Curry Powder
13 ½ Vol Oz Coconut Milk
2 Tablespoon Rice Wine Vinegar
1 Teaspoon Fish sauce
1 Tablespoon Palm Sugar
⅓ Cup Peanut Butter
1 Teaspoon Yuzu Kosho or Thai Chile Paste
½ Teaspoon Kosher Salt
½ Teaspoon Toasted Sesame Oil
1 Teaspoon Soy Sauce or Tamari
1 Tablespoon Unsalted Roasted Peanuts

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Peanut Sauce


1 Tablespoon | 10g Neutral Oil
2 Cloves | 10g Garlic, minced
2 Tablespoon | 18g Shallots, minced
2 Tablespoon | 10g Lemongrass, minced
½ Teaspoon | 3g Vadouvan or Curry Powder
13 ½ Vol Oz | 400g Coconut Milk
2 Tablespoon | 25g Rice Wine Vinegar
1 Teaspoon | 5g Fish sauce
1 Tablespoon | 15 g Palm Sugar
⅓ Cup | 85g Peanut Butter
1 Teaspoon | 8g Yuzu Kosho or Thai Chile Paste
½ Teaspoon | 2g Kosher Salt
½ Teaspoon | 2g Sesame Oil
1 Teaspoon | 8g Soy Sauce or Tamari 
1 Each | 1g Lime, zested

  1. Heat the oil in a small pot over medium-high heat.
  2. Add the garlic, shallots, vadouvan, & lemongrass.
  3. Saute until aromatic.
  4. Add the coconut milk, rice wine vinegar, fish sauce, sugar, & peanut butter.
  5. Simmer the sauce for 3 minutes & take off the heat.
  6. Add Yuzu kosho, salt, sesame oil, soy sauce, & lime zest.
  7. Cool.

Tips: Blend the peanut sauce to get a smoother texture.

Plating Zoodles


1 Tablespoon | 10g Neutral Oil
2 Each Zucchini, medium
As Needed Kosher Salt
3 Vol Oz | Peanut Sauce
1 Tablespoon Peanuts
1 Each sliced Thai Chile
¼ Bunch Thai Basil
2 Each Lime, wedges

  1. Using a spiralizer, create 10 inch long zucchini noodles.
  2. In a saute pan over medium heat, add oil.
  3. Once shimmering, add zoodles & season lightly with salt.
  4. Add peanut sauce, & toss swiftly.
  5. Turn off the heat once hot & coated with peanut sauce.
  6. Using chopsticks, tweezers, or tongs plate.
  7. Garnish with chopped peanuts, sliced thai chiles, thai basil, & lime wedge.

Tips: substitute zucchini, with rice noodles, egg noodles, carrots, or other veggies that can be spiralized.

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