Zoodles in Thai Peanut Sauce
Sadly, I have a cold and have been living off my Quinoa and Cauliflower Taco Soup! Thank God I had leftovers in the fridge ready to go. As much as I love soup I was really craving something rich, warm, and cozy to make me feel a little better. These zoodles in Thai Peanut Sauce hit the spot and we are going to add this recipe to repeat list.
Thai Peanut Sauce
1 cup creamy peanut butter
2-3 Tbsp Sriracha or Garlic Chilli sauce
1/4 fresh lime juice
1/4 cup of honey
2 Tbsp toasted sesame oil
1/2 cup warm water
6 cloves of garlic
1/3 cup soy sauce
1 Tbsp rice vinegar
Add all ingredients in food processor and blend until smooth. If you don’t have a food processor you can mince the garlic and whisk ingredients in a bowl.
3 large zucchini spiralized into zoodles
1/4 white onion
1/4 cup roasted peanuts
1 red bell pepper sliced
1 handful of slivered carrots
1 can water chestnuts
1 Tbsp minced garlic
1-2 Tbsp olive oil
Spiralize your zoodles and place them on top of some paper towels in a strainer. Let the zoodles sit as you prep the rest of the veggies so they have time to sweat out some of the excess water.
Add olive oil, garlic, peppers, and onion to a frying pan and sauté until soft and browned.
Add in carrots and water chestnuts and continue to sauté.
Wrap your zoodles tightly in the paper towel and squeeze to pull out as much water as possible. Then add zoodles to frying pan and sauté mixing with other veggies until soft.
Drain any excess water and add 3/4 cup of peanut sauce. Turn to medium heat and simmer for 3-5 minutes. Add more sauce if needed.
You can eat the zoodles as is or add this wonderful veggie mix on top of some white rice.
Top with sesame seeds and enjoy.