If there’s ever a moment for zoodles, it’s now.
I may have had one too many cupcakes this weekend, and now that I’m 33, am I too old to say “zoodles”? It sounds silly, but I can’t help smiling—it’s already made my week and it’s only Monday.
My friend Ali’s book Inspiralized is the reason I tried spiralized vegetables. The book celebrates spiralizing in every way possible—she even turns vegetables into hamburger bun-like shapes, and she built her own spiralizer. It’s creative and inspiring.
I resisted the trend for a long time. I’m not the biggest vegetable fanatic and I didn’t think turning them into noodles would sway me. But I was wrong. I’m hooked. The spiralizer makes zucchini look and behave like real noodles—delicate, springy strands that are fun to eat.
The technique offers different cuts and textures, and I especially love that it makes vegetables feel playful and new. Maybe this is the kitchen gadget moment for me—what’s next, a bacon fryer or a peanut butter grinder?
This Thai-inspired dish is a great introduction to zucchini noodles. I adore bold Thai flavors—sweet, salty, and spicy—and this recipe delivers. The chicken is glazed with a sticky, spicy-sweet sauce, then tossed with shallots, peppers, scallions and the zoodles. Crunchy peanuts and a drizzle of chili sesame oil finish the dish with texture and heat.
I used chicken thighs because I had them on hand, but the original recipe calls for ground pork. Both would be delicious; the chicken gave the dish juicy, caramelized bites that paired beautifully with the bright vegetables.
The zoodles actually look like noodles—and they act like them, too. If you aren’t a die-hard pasta person, this is a perfect swap: all the satisfying flavors and textures without the heaviness of traditional pasta. The crunchy peanuts and the sticky honey-chili chicken keep every bite interesting.
Suffice to say, at 33 I’m excited about dishes that make vegetables feel indulgent and fun. This recipe is a bright, fast weeknight meal that feels special without a lot of fuss.
Here’s the recipe, adapted slightly from Inspiralized. It serves 2 to 4 and takes about 30 minutes total.
Thai Drunken Zucchini Noodles with Spicy Honey Chicken
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Ingredients
- 1 tablespoon hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1/2 tablespoon oyster sauce
- 2 tablespoons sweet chili sauce
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken thighs, cut into pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons chili garlic sauce (or sriracha)
- 1 1/2 tablespoons honey
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 scallions, sliced
- 2 medium zucchini, spiralized
- 2 teaspoons hot chili sesame oil
- 1/4 cup chopped roasted peanuts
- fresh Thai basil for topping
Instructions
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Heat a large skillet over medium. Add the hoisin, soy sauce, oyster sauce and sweet chili sauce, stirring until warm and combined, about 1 to 2 minutes. Remove the sauce to a bowl and set aside.
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Return the skillet to medium heat and add the coconut oil. Season the chicken pieces with salt and pepper and cook until browned on all sides, about 6 to 8 minutes. Mix the chili garlic sauce (or sriracha) with the honey, then add it to the chicken and stir for another minute or two. Remove the chicken from the skillet and set aside.
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In the same skillet, sauté the shallots, garlic and red pepper until softened, about 5 minutes. Return the sauce and chicken to the pan and cook briefly, 1 to 2 minutes. Add the scallions and spiralized zucchini, tossing to coat, and cook 2 to 3 minutes until the zoodles soften but remain slightly firm. Stir in the chopped peanuts and finish with a drizzle of hot chili sesame oil. Serve immediately, topped with fresh Thai basil.
Notes
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