Thai Peanut Zoodles
Serves
6
Prep Time
15 minutes
Cook Time
5 minutes
Ingredients
For the peanut sauce:
2.8 oz (80 g) peanut butter
1 tbsp tamari sauce
1 tbsp rice wine vinegar
1 tbsp maple syrup
1 tsp ginger, grated
1 clove garlic, minced
1 tsp sriracha sauce
water, as needed to adjust consistency
2.8 oz (80 g) peanut butter
1 tbsp tamari sauce
1 tbsp rice wine vinegar
1 tbsp maple syrup
1 tsp ginger, grated
1 clove garlic, minced
1 tsp sriracha sauce
water, as needed to adjust consistency
For the vegetables & zoodles:
2 tbsp olive oil
2 green onions sliced, separate white & green parts
1 carrot shredded
½ red bell pepper, thinly sliced
4 oz (115 g) purple cabbage thinly sliced
2 zucchini, spiralized
2 tbsp peanuts, chopped
2 tbsp cilantro, chopped
1 lime, cut into wedges
2 tbsp olive oil
2 green onions sliced, separate white & green parts
1 carrot shredded
½ red bell pepper, thinly sliced
4 oz (115 g) purple cabbage thinly sliced
2 zucchini, spiralized
2 tbsp peanuts, chopped
2 tbsp cilantro, chopped
1 lime, cut into wedges
Nutrition
(Per Serving)
Calories
198
Fats
14 g
Protein
6 g
Carbs
12 g
Instructions
- Place all the sauce ingredients, except for the water, into a small mixing bowl and whisk until well combined. Now slowly add small amounts of water, continuing to whisk, until the sauce reaches the desired consistency. Set aside.
- Pour the olive oil into a large skillet and place over medium-high heat. Add the white part of the green onion, carrot, bell pepper, and cabbage to the skillet and sauté for a few minutes until tender.
- Now add the spiralized zucchini and sauté for a further 2 minutes until the zoodles start to soften, then turn off the heat.
- Gently fold in the peanut sauce and serve the zoodles warm or chilled, garnished with remaining green onion, crushed peanuts, cilantro, and a wedge of lime.
- Store in an airtight container in the refrigerator for up to 2 days.