Thai Peanut Zucchini Noodles



  • 1 pound chicken breasts, cut into thin strips
  • 1 tablespoon oil
  • 3 garlic cloves, minced
  • 3 large zucchini
  • 1 red bell pepper, cut into thin strips
  • 1 cup of carrots, shredded
  • 2 green onions, chopped
  • 3 tablespoons cilantro, chopped (plus more for garnish)
  • 1/4 cup of roasted peanuts
  • Toasted sesame seeds, for garnish

The Sauce:

  • 1/4 cup peanut butter
  • 1/4 cup hot water
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 cloves of garlic, minced
  • 1 tablespoon of ginger, minced
  • 1-3 tablespoons of Sriracha (depends on how spicy you like it)
  • Juice of 1/2 lime

11056686_10155328716865531_1325939246_nMy Sous Chef Andrea using the Veggetti™ Spiral Vegetable Cutter to make our noodles!


Our peanut sauce


  1. Place all sauce ingredients in a bowl and whisk. Set aside
  2. Start to spiralize your zucchini and let dry on a paper towel
  3. Meanwhile, heat oil in a non stick skillet over medium high heat. Add chicken and cook until brown on all sides (5-6 minutes)
  4. Add the bell pepper, carrots and garlic, stir fry for 2 more minutes
  5. Take the pan off the heat and mix in the sauce, noodles, green onion and peanuts. Add some hot extra if the sauce is too tick. (A lot of moisture actually drains from the zucchini noodles so wait until you mix everything together to see if you need more water)
  6. Garnish with cilantro and sesame seeds

Thanks to for the recipe!


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