Coconut Peanut Zoodles with Snap Peas and Radishes

Coconut Peanut Zoodles

with Snap Peas and Radishes


Combining two words to make one has never been so delicious: zucchini noodles. Zoodles aren’t only a creative way to get more vegetables into your diet, they’re also a tasty vehicle for our peanut sauce. The edamame and mung bean noodles here are packed with protein and should be cooked until al dente, just like regular pasta. Coconut vinegar cuts through the rich peanut and bright cilantro lightens the dish up at the end for a hearty, wholesome meal.

Comfort Foods Spring Recipes High-Protein Soy-Free Gluten-Free Pasta Beans/Legumes Root Vegetables Squash Nuts Dinner American
35 min


  1. 4 oz radish
  2. 3 oz snap peas
  3. 2 garlic cloves
  4. 3 tbsp peanut butter
  5. 2 tbsp coconut vinegar
  6. 1 tbsp chili garlic sauce
  7. 12 oz zucchini
  8. 4 oz edamame and mung bean noodles
  9. 1 oz peanuts
  10. Fresh cilantro
  11. 1 lime
  12. 3 tbsp toasted coconut flakes
  13. 1 tbsp vegetable oil*
  14. Salt*
  15. *Not Included
Allergens: soy, tree nuts


  • Large Pot
  • Whisk
  • Large nonstick skillet
  • Baking sheet


Prep time

Rinse and dry the produce. Fill a large pot with water, season with salt, and place over high heat. Cut the radish into quarters. Slice the snap peas at an angle. Mince 2 cloves of garlic. In a medium bowl, add the garlic, peanut butter, coconut vinegar, chili garlic sauce, and 3 tbsp warm water. Whisk well to combine and set peanut sauce aside.

Make the zoodles

Trim the zucchini and slice into thin planks lengthwise, about ¼ inch thick. Stack and cut into thin strips, or zucchini noodles or zoodles.

Cook the noodles

Once the water is boiling, add the edamame and mung bean noodles, stir, and reduce heat to a simmer. Cook, testing occasionally, until the noodles are tender but not mushy, about 4 to 6 minutes. Drain and shake off excess water.

Put it all together

Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the radishes, and cook until they’re browned in places, about 3 to 4 minutes. Season with salt and transfer to a plate. Add the zoodles, snap peas, edamame mung bean noodles, and peanut sauce to the skillet, and gently toss. Reduce heat to medium and cook until warmed through, about 3 to 5 minutes.

Chop the final ingredients

Chop the peanuts. Chop the cilantro leaves and tender stems. Add juice from half the lime and to the skillet. Cut the remaining half into wedges.

Finish up

Divide the coconut peanut zoodles between your bowls and top with the radishes, peanuts, cilantro, and toasted coconut. Serve with the lime wedges.