Spicy Peanut Zucchini Noodles : Vegan AF

Spicy Peanut Zucchini Noodles : Vegan AF

"Hello! How are you?"

This is what I usually think of when I try to write a blog post. I think it's clear I am not the best blogger out there, but I can say I am the best procrasti-blogger out there! Having said that, this recipe has been the current Kim Kardashian of my IG as of late and I have been meaning to post this AGES ago, but being the procrasti-blogger that I am, I am posting it right now. Yes. I know. I am sorry.

Also, I am sorry for the complicated looking blog I have here. I am trying to look for someone to help me fix my blog. If you can, please email me thefluffyvegan @ yahoo dot com (beware bots!) hehe.

A few things about this recipe:

-You can substitute the pasta with seriously any type of noodle you desire. Whether it's zoodles to caroodles (spiralized carrots) to rice noodles, you get my point.

-IF you are going to go raw with your noodles, I suggest you heat up the sauce before hand, as the pasta I used went into the whole mixture of ingredients INSTANTLY after I boiled them, which is what I suggest in the recipe. Just a heads up: it will not mix well if you do not follow this tip.

-You really don't need the filipino fried corn chips. I added it because of the extra crunch. You can easily use more roasted peanuts or use your favorite chips because you should be really fusion like me :).

The last and best thing I would like to say is that I adapted this recipe from Tieghan from Half Baked Harvest. She is like GOALS to me. Haha! I cannot give all the credit to myself, Tigehan is a genius and her recipe is vegan friendly. I just changed a few to my version to my liking. PLEASE CHECK HER OUT!! I love her!! T

 Spicy Peanut Zucchini Noodles (serves 3-5)


  • 1/2 pound spaghetti (sub with zucchini for a healthier option)
  • 3 tbsp soy sauce
  • 2 tbsp date syrup (or preferred sweetener)
  • 3 tbsp lemon juice
  • 1 tbsp hot chili oil (or 2 tsp red pepper flakes)
  • 1/4 cup peanut butter
  • 1/4 cup tahini
  • 2 tbsp sesame oil
  • 1/4 cup coconut milk
  • 3 zucchini, spiralized
  • 1 cup fresh parsley, chopped
  • 1/2 cup cilantro, chopped
  • 8 oz tofu, cubed, baked
  • 2 green or red bell peppers, sliced
  • 1 1/2 cup cherry tomatoes, halved & grilled
  • 1/4 cup roasted peanuts, finely chopped
  • 1/2 cup filipino fried corn (optional)
Read the whole recipe on Minty Anne