Thai Peanut Zoodles
“Zoodles” zucchini noodles and fresh colorful veggies tossed in a delicious spicy Thai peanut sauce! Enjoy warm or cold!
Ingredients
PEANUT SAUCE:
- 1/3 c. peanut butter
- 1 T. low-sodium soy sauce
- 1 T. rice vinegar
- 1 T. maple syrup
- 1 tsp. Sriracha sauce
- 1 tsp. freshly grated ginger
- 1 lg. clove garlic pressed
- Water as needed
ZOODLES & VEGGIES:
- 2 T. avocado oil
- 2 green onions thinly sliced, green & white parts separated
- 1 c. shredded carrot
- 1/2 lg. red bell pepper thinly sliced
- 1/4 lg. head purple cabbage thinly sliced
- 4 c. spiralized zucchini (zoodles)
GARNISHES:
- Green onions
- Crushed peanuts
- Cilantro
- Limes wedges
Instructions
- PEANUT SAUCE: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, Sriracha sauce, ginger, and garlic until well combined. Slowly whisk in water a tablespoon at a time until you reach desired consistency; set aside.
- Prep all veggies before you begin to cook.
- ZOODLES & VEGGIES: Heat oil in a large skillet over medium-high heat. Add green onion (white part only) carrot, red bell pepper, and purple cabbage. Using tongs, sauté for 1-2 minutes, just until tender-crisp. Add zoodles, sauté 1-2 minutes more until they are warmed through and begin to soften. Do not overcook! Remove the skillet from the heat, and gently fold in peanut sauce.
- Serve warm or cold in bowls garnished with green onions (green part only), crushed peanuts, cilantro, and lime wedges.
Speak Your Mind