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Zucchini Noodles with Peanut Sauce Recipe

Zucchini Noodles with Peanut Sauce

Keto Zucchini Noodles with Peanut Sauce tossed in a Creamy, Savory and Slightly Spicy Thai Curry and Coconut Milk Sauce | Vegetarian Recipe
5 from 7 votes
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Course: Dinner
Cuisine: American, Thai
Keyword: Dinner, gluten free, Keto, Low Carb, thai
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 230kcal
Author: Lyndsay Baker


  • 2 medium Zucchinis
  • 2 Tbsp Olive Oil
  • 2 Cloves Garlic
  • 2 Tbsp Peanuts Crushed
  • 3 Tbsp Parsley Minced
  • FOR THE Keto Thai Peanut Sauce
  • 1 1/2 Tbsp Red Thai Curry Paste
  • 3 Tbsp Vinegar
  • 2 Tbsp Brown Sugar (Low Carb Substitute)
  • 5 Tbsp Peanut Butter natural
  • 1 Can Coconut Milk full fat


  • Slice the ends off the zucchini and place it on your spiralizer. Turn the spiralizer and create zucchini noodles.
  • For the Peanut Sauce: Blend the curry paste with the vinegar and brown sugar (substitute) in a pan over medium heat. Then add the liquid from the can of coconut milk. (see notes below) Once it’s fully combined, add the peanut butter. Bring to a boil over medium heat, then stir in the cream from the can of coconut milk.  Let simmer on low for 5 minutes or until the sauce has thickened.
  • Heat the oil in a large pan over medium heat. Add the garlic and sauté for 30 seconds. Add the zucchini noodles and toss them for 3 - 4 minutes, or until tender.
  • Pour the thai peanut sauce over the zoodles and stir until their coated in the sauce. Let simmer for 2 minutes. Remove from the heat and sprinkle with the crushed peanuts and chopped parsley.
  • NOTE: Placing your coconut milk in the fridge before using will help separate the cream from the liquid. Also opening the can upside down will make separating it easier.



Calories: 230kcal | Carbohydrates: 9.5g | Protein: 2g | Fat: 20.5g | Fiber: 1.85g