Julienne the cucumber with a julienne peeler until you almost reach the core (where the seeds are).
Place the cucumber noodles over a large flat plate lined with a paper towel to remove excess moisture. Store the noodles in the fridge while preparing the sauce.
In a measuring cup, combine the ingredients from peanut butter to coconut water. Stir and combine well.
To serve, transfer the noodles to a serving plate and drizzle the sauce on top. Toss well. Serve cold immediately.
Notes
The Thai peanut sauce yields about ¾ cup and you’ll need about ½ cup of the sauce for this dish.
To make-ahead:
Store the cucumber noodles and the sauce separately.
The sauce is best finished in 2 weeks in the fridge. Thin with more coconut water 1 tbsp at a time until your desired consistency.
The noodles are best used in 2 days. Store them in an airtight container with a piece of paper towel to help absorb extra moisture.
Garnish choices: You can also add chopped scallions. I added a sprinkle of wild-dried blueberries to the dish for a touch of sweetness!
You can use a julienne peeler, vegetable spiralizer, or vegetable peeler to make noodles.