Thai peanut zucchini noodles



Some days I crave a little simplicity in my life.  Last weekend my son decided to run a bath in my tub and when he ran past me with a guilty look on his face I knew something was up.  I was curious when I heard the shower running and then realized the sounds of pouring water wasn’t coming from my bathroom but from my living room.  As I walked down my stairs I was struck by the sight of water pouring out of a light fixture as my 6 month old puppy was trying to drink out of the torrential amount of water that was streaming out of my ceiling.  While she’s running around my feet super excited by the newly supplied waterfall, I step on her leash, she races away and I go flying down the stairs.  As I lay there staring up at the ceiling with a dog licking my face and water streaming out of my ceiling I contemplated the chaos that always seems to define my life and decided that I needed to find a quiet place to lick my wounds.

Don’t get me wrong I love my family, but they are larger than life, loud, rambunctious and always on the go.  I tend to like peace and quiet and have to fight for any I get.  I think that’s why I love my garden so much, it’s one of the few places I can retreat to and gather my thoughts and have a little peace.  I also get tired of eating the food I prepare for them, I love to make them happy but I can only eat so many burritos before I find myself craving something light and fresh.  I love zucchini noodles because they don’t require any cooking, I can have them ready in minutes and you can get creative with what you pair them with.  Tossed with a zesty peanut sauce and full of fresh veggies it’s a great vegetarian lunch that really satisfies.

Well, I’ve been sitting here quietly for a few minutes so it’s time for me to prepare for the next adventure that life with my family will bring.

scaling back - Thai peanut zucchini noodles

scaling back - Thai peanut zucchini noodles

Thai peanut zucchini noodles


  • 2 medium zucchini
  • 1 carrot
  • 1 cup edamame, shelled
  • ¼ cup chopped cashews
  • ½ avocado, cubed
  • 1 tablespoon black sesame seeds
  • ½ cup assorted herbs (mint, basil, cilantro)
  • 1 tablespoon peanut butter
  • 1 tablespoon lime juice
  • ½ tablespoon honey
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon garlic chili paste


scaling back Thai peanut zucchini noodles


In a small bowl, combine the peanut butter, lime juice, honey, sesame oil, garlic and chili paste.  Whisk to combine, then set aside while you prepare the rest of the ingredients.


Peel the zucchini and carrot, then using a julienne peeler and cut the vegetables into long strands.  In a medium bowl combine the zucchini, carrot, edamame and avocado, add a few tablespoons of the dressing and toss lightly to combine.  Garnish with the herbs, sesame seeds and cashews and serve.

scaling back - Thai peanut zucchini noodles

DSC_2130scaling back - Thai peanut zucchini noodles

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    13 thoughts on “Thai peanut zucchini noodles

    1. MPaula

      How funny! When I saw the picture I assumed the cubes with black spots were dragonfruit! How did you get the sesame seeds to stick to the avocado that way?

      1. Tina Post author

        Nothing fancy. I just sprinkled them on the top and with the addition of the dressing they just stayed where they fell. Hope you enjoy the recipe if you try it!

      1. Tina Post author

        Hi LJ,

        Thanks for trying the recipe and I’m so glad you enjoyed it. I often add tofu, shrimp or chicken to the noodles when making them for friends when I’m looking for a substantial meal. I haven’t tried adding roasted veggies, I’ll be sure to give that a go!

      1. Tina Post author

        Hi Lindsey,

        This should make two large or four small servings. It really depends on how large your zucchini are. You should aim for small to medium sized ones since they will have less seeds. Hope you enjoy the recipe!

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      1. Tina | Scaling Back Blog Post author

        Hi Erika,

        Yes, this is a cold noodle dish. You could lightly sauté the zucchini for a minute or two in a teaspoon of olive oil if you’d like. I prefer the crunch that the raw preparation gives the dish and as a bonus you don’t have to turn on the oven during those hot summer days!

    4. m yamada

      Yum! I fried tofu chunks with regular sesame seeds, green onion, fresh garlic, and coated them with dried coriander, garlic powder, and paprika. I put this in the mix at the end, after a quick saute of the zucchini with a few mushrooms, and a large handful of shredded cabbage. Delicious!


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