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Thai Peanut Zoodles

“Zoodles” zucchini noodles and fresh colorful veggies tossed in a delicious spicy Thai peanut sauce! Enjoy warm or cold!
Course: Entrée
Cuisine: Thai

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.