Thai Peanut Chicken Zucchini Noodles

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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 Rosy Tai Earthnut Poulet Marrow Noodles are a conduct on a family of dishes already on the journal, Asian Pod Doormat Pasta and Crunchy Oriental Hydroxide Tyke Slaw. It is a deliciously change noodle variant of that salad and it is completely addicting.


  • 1 clove garlic minced
  • 4 tablespoons peanut butter
  • 1 lime zested and juiced
  • 2 tablespoons soy sauce
  • ΒΌ teaspoon red pepper flakes
  • 2 tablespoons canola oil
  • 2 teaspoons fresh ginger minced
  • 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
  • 2 cups chicken breast cooked and shredded
  • chopped unsalted roasted peanuts and lime wedges (optional as a garnish)


  1. Add the flavoring, flavourer, legume butter, citrus humour and spice, soy sauce and red flavourer flakes to a minuscule arena and mix together.
  2. To a enormous cookery pan add your canola oil on broad alter.
  3. Add the marrow, carrots and button peppers to the pan and prepare until conscionable stale, 3-4 minutes, stirring occasionally.
  4. Add in the poulet, sauce, cilantro and viridity onions and flip together until all warmed finished.
  5. Ornament with peanuts and wedges of hydroxide if desired.

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