Transform fresh zucchini into vibrant noodles coated in a creamy, tangy Thai peanut sauce for a refreshing, healthy meal.
This dish draws inspiration from the vibrant flavors of Thailand, bringing a light yet satisfying meal perfect for summer.
2 lbs zucchini (about 4 medium-sized)
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tbsp lime juice
1 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1/2 cup carrot, julienned
1/4 cup chopped fresh cilantro
1/4 cup roasted peanuts, chopped
2 green onions, sliced
1. Wash the zucchini and trim the ends, then use a spiralizer to turn them into noodles.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, minced garlic, and crushed red pepper flakes until smooth.
3. Toss the spiralized zucchini with the julienned carrot in a large mixing bowl.
4. Pour the peanut sauce over the zucchini noodles and carrots, and gently toss to coat evenly.
5. Transfer the coated noodles to a serving platter, and garnish with chopped cilantro, roasted peanuts, and green onions.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat to maintain the texture of the noodles.
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