Thai-style Zucchini & Squash Noodles with Spicy Peanut Sauce

I swear I’ve never eaten a dish willingly that contained this many veggies. Probably ever. With this new spiralizer tool I just got, I’m not even sure I need real noodles. Hell, I may just give up carbs altogether.

…Just kidding guys. Let’s not get crazy.


Ingredients –

1 lb chicken tenders

1 teaspoon sesame oil

1 zucchini

1 squash

1 carrot

2 tablespoons peanut butter

1 lime, juiced

1 garlic clove, diced

1 pinch chili powder

1 teaspoon of water (or more as needed)

1 teaspoon chives, diced

1 tablespoon sesame seeds

Makes 2 servings

  1. Heat the sesame oil in a large skillet. Season the chicken with salt and pepper, and cook fully, about four minutes per side depending on size. Dice the chicken when cooled. Set aside.
  2. Spiralize the carrot, zucchini and squash. Squeeze the excess water from the zucchini and squash.
  3. Next, make the spicy peanut sauce. Combine the peanut butter, lime juice, garlic and chili powder. Depending on consistency, you may want to add a teaspoon or more of water.
  4. Combine the veggies in a large bowl, along with the diced chicken and peanut sauce and stir until the sauce is incorporated.
  5. Top with diced chives and sesame seeds.



  1. is this meant to be a cold noodle dish?

    • Hi Horton,
      I’ve actually made it both ways, and I prefer it cold. However if you like you can saute the zucchini and squash noodles in a pan with a little olive oil after spiralizing them. Hope you enjoy!

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