Prepare the sauce: In a large bowl, whisk together the Greek yogurt, mayo, Thai sweet chili sauce, honey, Sriracha, and lime juice until completely smooth.
Taste and adjust the spice or sweetness to your liking. Portion the sauce into four small, separate containers for meal prep.
Cook your protein (optional): If adding protein like chicken or shrimp, cook it thoroughly and set it aside.
Sauté the zoodles: Heat olive oil in a large skillet over medium heat.
Add the spiralized zucchini and cook for 2-3 minutes, tossing frequently, until just tender-crisp. Be careful not to overcook!
Drain thoroughly: Remove the skillet from the heat and transfer the zucchini noodles to a colander.
Let them drain for at least 10 minutes to release excess water, which is key to avoiding a soggy dish.
Assemble for meal prep: Divide the drained zucchini noodles and any cooked protein among four meal prep containers. Store the noodles and sauce containers in the refrigerator for up to 3 days.
To serve: Reheat the noodles and protein.
Drain any additional water that has collected.
Pour one container of sauce over the warm noodles, toss to combine, and enjoy immediately!
Do not overcook the zoodles!
Sauté them for only 2-3 minutes to keep them crisp and prevent them from becoming mushy.
