Thai Peanut Zucchini Noodles
Spiralized zucchini noodles are combined with a sweet and spicy Thai peanut sauce.
Servings: 2 people
- 3-4 small/medium zucchini spiralized
- 1/2 cup peanut butter warmed until slighly soft
- 1/4 cup low sodium soy sauce
- 1/3 cup water
- 1 Tbs fresh ginger zested
- 1 clove minced garlic
- 2 Tbs rice vinegar
- 1 1/2 Tbs sesame oil
- 1 Tbs honey
- Sesame seeds
In wok or large saute pan add your spiralized zucchini and head on medium heat for about 5 minutes or until zucchini is tender, drain off water, reduce heat to low.
In bowl mix together your peanut butter, soy sauce, water, ginger, garlic, vinegar, sesame oil and honey and whisk until smooth.
You can either pour the sauce directly into wok with zucchini for a creamy sauce or remove zucchini from pan to serving dish and let cool then add your sauce for a thicker version.
Once sauce is added toss to coat.
Sprinkle with sesame seeds and peanuts if desired.
Calories: 577kcal | Carbohydrates: 33g | Protein: 21g | Fat: 43g | Saturated Fat: 8g | Cholesterol: 0mg | Sodium: 1385mg | Potassium: 1243mg | Fiber: 7g | Sugar: 22g | Vitamin A: 590IU | Vitamin C: 52.6mg | Calcium: 80mg | Iron: 2.9mg