Photo of Summer squash noodles with chicken and peanut sauce by WW

Summer squash noodles with chicken and peanut sauce

2 - 4
PersonalPoints™ per serving
Total Time
25 min
25 min
Spiralized yellow squash stands in for spaghetti in this lightened up version of Thai chicken noodle salad.


Light unsweetened coconut milk

¼ cup(s)

Lime zest

1½ tsp(s)

Fresh lime juice

4 tbsp(s)

Powdered peanut butter

4 tbsp(s)

Ginger root

1 tbsp(s), peeled and grated

Garlic clove(s)

1 clove(s), large, crushed through garlic press

Asian fish sauce

2 tsp(s)

Sriracha chili sauce

2 tsp(s)

Agave nectar

2 tsp(s)

Table salt

½ tsp(s)

Uncooked carrot(s)

4 large

Yellow summer squash

1 medium

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, or shredded chicken

Uncooked scallion(s)

4 medium, cut into matchstick-thin strips


½ cup(s)


  1. In a small bowl, whisk together coconut milk, lime zest and juice, peanut butter powder, ginger, garlic, fish sauce, sriracha, agave and salt; set aside.
  2. Spiralize carrots; add to a large bowl. (Cut carrots in half widthwise to make them easier to spiralize.)
  3. Spiralize zucchini; add to large bowl with chicken, scallions and cilantro. Add dressing; toss to coat.
  4. Serving size: 2 cups


Serve with lime wedges. A nice addition to this recipe would be coarsely chopped roasted peanuts (could affect Points).