• Andrea McMurtry

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

Need a weeknight dinner idea that is at the table in less than 15 minutes and super HEALTHY?

If you don’t have a spiralizer you need one! You can do so many fun things with them — thick or thin noodles from zucchini, carrots, beets, sweet potatoes and more! Or more ribbons with the extra attachments. It is likely to spice up any meal and allows for an easy substitute versus using white pasta! It is also great for cold salads, the options are endless when it comes to creativity with this simple kitchen tool.They are not expensive and easy to clean! They are fairly common in stores and know of family members who have purchased theirs from Canadian Tire. This recipe was quick and easy and my husband came home from work and had a bit and told me that I could make this anytime! I’m on a roll here! Love it! Enjoy!

Serves 2-4 Prep time: 5 minutes Cook Time: 15 minutes


  • 4 tablespoons of sesame or coconut oil

  • ½ -1 lb. of boneless chicken breast, diced

  • 2 zucchini, spiralized

  • 1 large carrot, spiralized

  • 1 red pepper, diced (I had a mixed frozen bag, so I used it)

  • 1 avocado (soft)

  • ⅓ cup of bean sprouts (optional)

For Garnish:

  • ¼ cup of fresh cilantro, diced

  • ¼ cup of green onions, diced

  • sesame seeds (for garnish)

Spicy Peanut Sauce:

  • 1 garlic clove, minced

  • 4 tablespoons of natural peanut butter

  • juice of 1 lime or 2 teaspoons lime juice

  • 3 tablespoons of low sodium tamari or coconut aminos

  • 2 teaspoons of organic sugar

  • ½ teaspoon of ground ginger or 1 teaspoon fresh mashed/minced

  • ½ teaspoon of red pepper flakes


  1. In a small bowl, whisk together garlic, peanut butter, tamari, lime juice, ginger, sugar and red pepper flakes. Set aside.

  2. Heat a large skillet or wok to medium high heat. Add 2 tablespoons of sesame oil and chicken. Sauté each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.

  3. In the same large wok over medium high heat, add remaining 2 tablespoons of sesame oil, zucchini noodles, and carrot noodles (I had shredded rainbow carrots already so I used them, do what feels good for you!), peppers and avocado. Work the avocado into the noodles so that there is a thick coating on most of them. So easy and so pretty!

  4. Cook the vegetables until they are cooked but still crispy. Add sprouts at this point if you are adding them in. Add peanut sauce and toss until all noodles are nicely coated.

  5. Serve and garnish with green onion, fresh cilantro and sesame seeds.

Adapted by: Joyful Healthy Eats with a side of Sweet



Serving Carleton Place, Smiths Falls & Surrounding Areas

Tel: 613.240.8364

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© 2017 by Andrea McMurtry