Thai Peanut Noodles With Spiralized Sweet Potato and Zucchini Recipe


Thai Peanut Noodles

Spicy Thai peanut noodles made with spiralized veggies – the perfect recipe to use up summer produce!

Summertime is the peak time to use fresh seasonal produce like zucchini, spring onions, and bell peppers.   I like to lighten up my menu in the summer and focus my menu on fresh seasonal produce.  If you want to add meat, you can certainly add diced chicken to the recipe – but I made this one totally vegetarian and gluten-free.

Skinny spiralized sweet potatoes and zucchini squash are sauteed with red bell peppers then tossed with an easy Thai peanut sauce made with 100% fridge and pantry staples. This dish seriously goes from skillet to bowl in 10 minutes, which is a fraction of the time it takes to pick up take out or wait for the delivery driver to arrive – plus it’s much healthier.

Take advantage of fresh produce sales and base prices at Safeway including zucchini – just $1.49/lb., red bell peppers on sale for $1.25 each, Signature SELECT Peanuts 16 oz just $2.00 to make this delicious and nutritious Thai Peanut Noodles recipe for your family this week!

How to Make Thai Peanut Sauce

Start by whisking together the Thai peanut sauce ingredients, all of which I already had on hand! That’s 2 Tablespoons peanut butter, 3 Tablespoons vegetable broth, 1-1/2 Tablespoons low-sodium Tamari or soy sauce, 1/2 Tablespoon rice vinegar, 1 teaspoon chili garlic sauce and 1 teaspoon sesame oil, 1/4 teaspoon fresh minced ginger, and 1 clove minced garlic.

Whisk until smooth and creamy.  The ginger and garlic don’t really get cooked, rather just heated in the sauce, which contributes to the flavor profile.  If raw minced garlic and ginger are too strong for you, you can add to the skillet before adding the spiralized zucchini and sweet potato for a milder flavor profile.

Spiralizing the Zucchini and Sweet Potato

If you’ve been on the fence about purchasing a vegetable spiralizer, I’ll tell you that I use it at least once a week in the summer to make spiralized zucchini and sweet potato recipes, so for me, it’s totally worth it.  If you aren’t ready to make the investment, you can always purchase spiralized veggies at your local Safeway in the produce department.  You’ll find zucchini, sweet potato, and yellow squash.

The pre-packaged veggie spirals are an amazing option when you want to make dinner in a hurry and don’t want to take the time to spiralize the veggie yourself.  However, the most time-intensive part of spiralizing is cleaning the spiralizer!

Once you have the veggies spiralized, red bell pepper and green onion sliced, and the peanut sauce combined, you are ready to assemble the Thai Peanut Noodles.  Saute the spiralized sweet potato and zucchini noodles in hot oil for 5-7 minutes.  Add the peanut sauce and stir to coat the noodles.  Divide into bowls and add the toppings.  That’s it – it’s seriously the easiest and most flavorful dish you’ll make this summer.

If you want to add other veggies, I would recommend chopped broccoli, snap peas or shelled edamame.  Adding veggies just increases the nutritional value of the dish!


Watch a little video I created here for how to make Thai Peanut Noodles

Whatever you do, do not skimp on the chopped peanuts sprinkled on top at the end. The crunch, saltiness, and flavor they add to the dish are irreplaceable.


Thai Peanut Noodles With Spiralized Sweet Potato and Zucchini

Thai Peanut Noodles with spiralized sweet potato and zucchini are a healthy and gluten-free twist on your favorite Thai takeout order. Easy, colorful, and delicious!
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Course: Main Course
Cuisine: Asian
Keyword: thai peanut noodles
Prep Time: 10 minutes
Cook Time: 11 minutes
Author: Eva Fry


  • 1/2 Tablespoon extra virgin olive oil
  • salt and pepper
  • 2 medium sweet potatoes peeled then spiralized using thinnest blade
  • 2 medium zucchini spiralized
  • Toppings: chopped peanuts, green onions, chopped cilantro

For the Thai peanut sauce:

  • 2 Tablespoons peanut butter
  • 3 Tablespoons vegetable broth chicken broth can be substituted
  • 1-1/2 Tablespoons low-sodium Tamari or soy sauce
  • 1/2 Tablespoon rice vinegar
  • 1 teaspoon chili garlic sauce or more
  • 1 teaspoon sesame oil
  • 1/2 teaspoon fresh ginger minced
  • 1 clove garlic minced


  • Whisk together Thai peanut sauce ingredients then set aside.
  • Add 1/2 Tablespoon oil to a large, 12" skillet over medium-high heat. Add sweet potato noodles and zucchini noodles, bell pepper, season with salt and pepper, then saute for 5 - 7 minutes minutes, stirring occasionally.
  • Add Thai peanut sauce to the skillet then toss until the noodles are well coated and everything is heated through. Scoop into bowls then serve with toppings.

Check out additional summer produce recipes here:

Greek zucchini noodles 

Lemon Couscous With Grilled Zucchini and Vegetables


This is a sponsored post on behalf of Safeway to promote their fresh produce sales.  As always we appreciate and encourage your support of the brands that make this site possible.


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2 thoughts on “Thai Peanut Noodles With Spiralized Sweet Potato and Zucchini Recipe”

  1. Thai Peanut Noodles are one of my favorites. Your recipe looks like an interesting variation that I’m going to try tonight (although I’ll leave out the Cilantro since I’m one of the 10% of so of the population to whom Cilantro tastes soapy).

    1. Ha! I’m actually with you on that Arthur. Cilantro tastes like soap to me as well, but it made for a pretty picture. LOL! I hope you enjoy the recipe.

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