Healthy Thai Peanut Chicken Zucchini Noodles with a fresh peanut lime sauce mixed with veggie noodles makes a perfect light meal and lunch the next day!
These Healthy Thai Peanut Chicken Zucchini Noodles are a take on a couple of dishes already on the blog, Thai Peanut Chicken Pasta and Crunchy Asian Lime Peanut Slaw. It is a deliciously warm noodle version of that slaw and it is completely addicting.
Thai Peanut Chicken Zucchini Noodles
I’ve been eating this Healthy Thai Peanut Chicken Zucchini Noodles since the holiday 2015 season. Once the holiday season starts and all the baking and parties and starchy side dishes take over I have an intense craving for vegetables. Just something to keep the balance between the holidays and keeping as healthy as possible.
These peanut “noodles” are delicious and perfect both warm and room temperature. I used zucchini noodles and carrot noodles in the recipe. To get the carrots to work I bought them individually from the grocery store. I find that the bagged ones aren’t quite thick enough to make noodles with.
I’m telling you, hands down, from someone who hates substituting things where they don’t naturally fit, veggie noodles are wonderful. We love cooking with them, even if we are still using pasta, I almost always bulk it up with carrot noodles of zucchini noodles.
I even once made this over the top sausage cream pasta dish for my husband who rarely goes for the indulgent dishes but made the request and I added in sweet potato noodles and carrot noodles to make it a one dish meal but add in some nutrients and ingredients other than cream and sausage and butter. He said his favorite part was the veggie noodles!
Best Vegetables to Spiralize:
- Zucchini is the undisputed king of vegetable noodles.
- Sweet potatoes
- Bell peppers
You can even mix in a bit of noodles to give you a great noodle texture without too many additional calories.
Healthy Thai Peanut Chicken Zucchini Noodles
- Yield: 6 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Course: Main
- Cuisine: Thai
- Author: Sabrina Snyder
- 1 clove garlic minced
- 2 teaspoons fresh ginger minced
- 4 tablespoons peanut butter
- 1 lime zested and juiced
- 2 tablespoons soy sauce
- ¼ teaspoon red pepper flakes
- 2 tablespoons canola oil
- 2 cups chicken breast cooked and shredded
- 3 zucchini spiral sliced
- 2 large carrots spiral sliced
- 1 red pepper spiral sliced
- 1/3 cup fresh cilantro chopped
- 1/4 cup green onions diced
- chopped unsalted roasted peanuts and lime wedges (optional as a garnish)
Note: click on times in the instructions to start a kitchen timer while cooking.
- Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together.
- To a large frying pan add your canola oil on high heat.
Add the zucchini, carrots and bell peppers to the pan and cook until just wilted, 3-4 minutes, stirring occasionally.
- Add in the chicken, sauce, cilantro and green onions and toss together until all warmed through.
Garnish with peanuts and wedges of lime if desired.
Yield: 6 servings, Amount per serving: 193 calories, Calories: 193g, Carbohydrates: 8g, Protein: 15g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 32mg, Sodium: 453mg, Potassium: 587mg, Fiber: 2g, Sugar: 4g, Vitamin A: 960g, Vitamin C: 47.9g, Calcium: 29g, Iron: 1.1g
All images and text © for Dinner, then Dessert.
This post is sponsored by the American Diabetes Association and was originally published on 12/2/2016.