Spicy Peanut Noodles

 Spicy Peanut Noodles are the name of the game today, but they’re not just any Peanut Noodles – they are loaded with spiralized veggies and the BEST peanut sauce you could ask for.

Spicy Peanut Noodles from www.whatsgabycooking.com (@whatsgabycookin)

I’ve been on a bit of an eating kick recently. Working on some recipe development projects will do that to a girl. There are 3-5 recipes coming out of the What’s Gaby Cooking kitchen on a daily basis (don’t worry, you’ll get them all soon!) and I eat each and every one of them. So when it’s time to just whip something simple up for dinner and enjoy, this Spicy Peanut Noodle situation seems rather perfect. It’s not just any noodle though! Sure, there is some regular pasta in there, but there is also spiralized carrots, spiralized zucchini and spiralized yellow squash because we’re healthy-ish here on WGC. Balance, right? If you don’t have a spiralizer, you’re missing out. They’ve been all the rage for the past few years, and I don’t think there is any reason they should go away! Order one, they are super cheap, and then make this! You won’t regret it!

Spicy Peanut Noodles from www.whatsgabycooking.com (@whatsgabycookin)

So there you go!! Go forth and noodle!

Spicy Peanut Noodles

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 11 minutes

Yield: 4 servings

Spicy Peanut Noodles


    For the pasta
  • 10 ounces spaghetti
  • 1 zucchini, spiralized
  • 1 yellow squash, spiralized
  • 1 carrot, spiralized
  • 1 red bell pepper, chopped
  • 1 persian cucumber, sliced
  • Garnish:
  • Fresh mint
  • Fresh cilantro
  • Fresh basil
  • Thinly sliced scallions
  • Crushed peanuts
  • For the Sauce
  • 1 lime, juiced
  • 1/2 teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 2 tablespoons honey or agave nectar
  • 1/2 cup creamy peanut butter
  • 1/2 cup hot water
  • 4 tablespoons reduced sodium soy sauce


  1. Fill a large pot with water, add 2 generous pinches of salt, and bring to a boil. Add the pasta and cook until al dente.
  2. Combine the lime juice, red pepper flakes, garlic, honey, peanut butter, hot water and soy sauce in a small bowl and whisk together.
  3. Drain the pasta in a colander and add the zucchini and yellow squash noodles on top of the pasta so the remnant heat from the pasta slightly cooked the vegetables. After about 3 minutes, toss the pasta and veggies with the peanut sauce. Add in the carrot, red bell pepper and cucumber. Garnish with the cilantro, mint, basil, scallions and crushed peanuts serve.


This can be served either at cold, at room temperature or warm.


Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. Likewise, Gaby! I couldn’t give up these types of meals… just not worth it. Any time I go to a restaurant for the first time, I order Fettucine Alfredo, and then, I kinda judge how much I like the restaurant by how good their Alfredo is. It’s just one of my absolute faves. And btw, my Oma never told me what your Omi told you, but I’ll be she would have if she had seen how much they’re a staple in my diet, too. 😉

  2. I’ve been making peanut noodles all summer long and never get tired of them. One thing I haven’t tried with mine are zucchini and summer squash – that’s next on my list. Thanks for the idea!

  3. I love how fresh and tasty this looks! I bet the peanut sauce is awesome with the zoodles!

  4. Loving the combo of true pasta and veggie noodles!!! Its the best of both worlds… and the only way I can con my fam into the whole veggie noodle thang;) P.S. Asian inspired peanut sauces are the BEST!! Great combo (as usual)!

  5. I made this last night and it was SO good! Is the hot water measurement for the sauce correct? I used 4 T of hot water and it seemed more than thin enough.

  6. I just made this for my family and my kids SCARFED it down! Definitely adding this recipe to the rotation. Thanks Gaby!!

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