Spiralized Zucchinni and Carrots topped with Chicken Satay and a peanut sauce.

Thai Chicken Satay Zoodle Bowl

Vibrant flavors of Coconut, Turmeric, and a creamy peanut sauce amplify this healthy bowl of Thai Chicken Satay and Zoodles.

Author Renee Fuentes


Chicken Satay

  • 1 lb Chicken Breast or Thighs
  • 1 Cup Canned Coconut milk I use full fat
  • 1 Tbsp Curry Powder
  • 1 Tbsp Tumeric
  • 2 Garlic Cloves Minced
  • 1 tsp Salt
  • 1/4 tsp Ground Pepper

Spralized Noodles

  • 2 Zucchinni Spiralized
  • 1 Carrot Spiralized

Peanut Sauce

  • 1 Cup Canned Coconut Milk I use full fat
  • 1 tsp Curry Powder
  • 1/2 Cup Creamy Peanut Butter
  • 1 to 2 tsp Fish Sauce Add 1 first and taste
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Coconut Sugar, Regular Sugar, or Honey
  • 1 Tbsp Siracha


Chicken Satay

  1. Mix all ingredients for marinade into a medium bowl, whisk well and add chicken.  Allow to marinate for 30 minutes, or longer. Can marinate overnight.

  2. Remove chicken from marinade, and cook over a grill or large saute pan until fully cooked. 

Spiralized Noodles

  1. Use a spiralizer for the zucchini and carrots, Once chicken is cooked, use the same pan and add veggies, cook for a minute or 2 until warmed. 

Peanut Sauce

  1. Place all ingredients for peanut sauce into a small sauce pan, bring heat to simmer, whisk until it becomes smooth and creamy.

  2. Plate zoodles then top with sliced chicken satay, and smother with peanut sauce. Garnish with cilantro and extra peanuts.