Thai Peanut Dressing with Veggie Noodles


Do you have a spiralizer? If you don’t, you NEED one! Like, ASAP! I am OBSESSED with mine! I love making different kinds of veggie noodles! Of course, zoodles, or zucchini noodles, are the O.G. veggie noodle, but you can also spiralize sweet potatoes, butternut squash, carrots, cucumber… So many fun and delicious options!

In addition to my spiralizer, I’m also obsessed with Thai Food. I LOVE Thai peanut sauce. But I wanted to make a healthier version and throw it on top of some yummy veggie noodles! 

And this is what I came up with! A raw veggie noodle salad with a Thai Peanut Dressing! And it is BOMB!

I ended up using some cucumber and rainbow carrots for the noodles, mostly because that’s just what I had, but you could use any favorite veggie noodle! This dressing could probably go on an old shoe and be delicious! But don’t do that, just stick with the veggie noodles…

I topped mine with sesame seeds and chopped cilantro but would also be awesome topped with some chopped nuts, grilled chicken or shrimp, a fried egg, as a side dish or just on its own! The possibilities are endless!

So, go get a spiralizer and make this recipe! 


Makes 2-4 servings


3-4 cups spiralized veggies

For the dressing:

1/3 cup organic peanut butter (almond butter for Paleo)

1/4 cup coconut milk

1 tablespoon coconut aminos

1 tablespoon coconut sugar

1/2 teaspoon fish sauce

1/2 teaspoon sriracha (optional)

1 clove garlic, minced

1 teaspoon grated ginger

Zest and juice of 1 lime

Optional toppings:


Sesame seeds

Chopped peanuts or cashews

Grilled chicken or shrimp

Fried egg


Peel and spiralize veggies of your choice. I used 2 large rainbow carrots and 1/2 a large cucumber.

In a blender or food processor, combine all dressing ingredients and blend until smooth.

Toss veggies and dressing together and top with sesame seeds or chopped nuts and cilantro, or protein of choice.