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Thai Peanut "Noodles"
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  • Dairy Free
  • Gluten Free
  • Kid Friendly
  • Pasta
  • Salad & Salad Dressing
  • Vegan
  • Vegetables
  • Vegetarian
Ingredients

4-5 zucchini
1.5 cups of broccoli
3 carrots
½ red onion
2 cloves garlic
1” of ginger

Sauce:

1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce or tamari
2 tablespoons rice vinegar
1-2 cloves of garlic
2 tablespoons fresh lime juice
3/4 inch fresh ginger, finely grated
2 tablespoons turbinado or brown sugar
a dash of red pepper flakes or hot sauce (depending on the spiciness you like)

Directions

1. Use a spiralizer (can purchase at Amazon) a mandolin or a vegetable peeler and make your zucchini noodles.
2. Chop your veggies in a small food processor.
3. Heat the coconut oil and saute the garlic, ginger and red onion. After a minute or two add your chopped up broccoli, carrots and any other veggies you are using.
4. Season with a pinch of salt and cook for another 5-6 minutes.
5. Place the zucchini noodles into the skillet and stir them around quite a bit so that the sauce coats them. Cook in sauce for about 8-10 minutes. I have also roasted the noodles a bit before adding the sauce and this is delicious as well.
6. Remove from heat, plate and top with fresh basil or cilantro and chopped nuts if desired.

*Hot sauce can be added to the sauce if you like a little heat.

Do you have a funny or interesting story about your recipe

Once I tricked my 14 year old with zucchini noodles with pasta sauce, I knew I needed to figure out more ways to sneak them in. We all love peanut sauce so that is where this recipe idea came. You won't miss the noodles, its all about the sauce!

Submitted By:christine delacruz
Websiteonthehighwaytohealth.om