Thai Peanut “Noodles” Recipe

Name: Thai Peanut “Noodles”
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons Jif(R) Natural Creamy Peanut Butter or Crunchy; 1/4 cup unsweetened coconut milk; 1/2 lime; 3 tablespoons tamari sauce; 1 piece fresh ginger 1/2 inch, peeled and grated; 1 clove garlic minced; red pepper hot sauce to taste, optional; 1 tablespoon coconut oil; 1 red bell pepper small, julienned; 1 carrot julienned or spiralized; 24 ounces spiralized zucchini about 6 cups; 1/2 teaspoon salt; 2 scallions minced; 2 cups cooked chicken shredded or diced, optional

Servings: persons

6 tablespoons Jif(R) Natural Creamy Peanut Butter or Crunchy
1/4 cup unsweetened coconut milk
1/2 lime
3 tablespoons tamari sauce
1 piece fresh ginger 1/2 inch, peeled and grated
1 clove garlic minced
red pepper hot sauce to taste, optional
1 tablespoon coconut oil
1 red bell pepper small, julienned
1 carrot julienned or spiralized
24 ounces spiralized zucchini about 6 cups
1/2 teaspoon salt
2 scallions minced
2 cups cooked chicken shredded or diced, optional

1
Place the peanut butter, coconut milk, lime juice, tamari, ginger root, and garlic in a medium bowl. Whisk vigorously until combined and smooth. Add red pepper sauce, to taste, if using. Set the sauce aside.
2
Heat the coconut oil in a large saute pan or wok over medium-high heat. Add the red bell pepper and carrot. Cook for 2-3 minutes, until the peppers are glistening. Add the spiralized zucchini and salt to the pan. Cook, stirring frequently, for 7-8 minutes, until the vegetables are soft.
3
Carefully pour off any excess liquid from the pan. Return it to the stove, reducing the heat to medium. Add the scallion, cooked chicken (if using), and peanut sauce. Cook, stirring to coat the vegetables in the sauce, for 2-3 minutes, or until the dish is heated through.
4
Remove the pan from the heat. Transfer the Thai Peanut Zoodles to bowls and serve immediately.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons Jif(R) Natural Creamy Peanut Butter or Crunchy, 1/4 cup unsweetened coconut milk, 1/2 lime, 3 tablespoons tamari sauce, and more.

Yes, Thai Peanut “Noodles” falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Peanut “Noodles”

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions