Zucchini Noodles with Spicy Thai Peanut Sauce

Thai food is something I’ve loved for a long, long time. I can remember going to the mall in my home town just to get paid Thai or trekking uptown Manhattan for the most authentic Thai food. Not surprisingly the quality of the Manhattan food was much better than the mall food. In any case this delicious cuisine has been a part of my life for a long time. Even now that my diet is much cleaner, I still like to enjoy it from time to time. With this Zucchini Noodles with Spicy “Peanut” Sauce recipe, I can enjoy it anytime I want.

Zucchini Noodles with Spicy Thai Peanut Sauce

This nice thing about Thai food is that it can be pretty healthy, even when you’re getting it from a fast food place. Usually coconut milk replaces dairy and there are lots of spices to wake up your digestion. They are also known to use rice and rice noodles which are gluten free (although not to be eaten in excess). Thai is a pretty safe, gluten and dairy free fast good option, you just need to know the pitfalls.

thai peanut zucchini noodles

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Ingredients

  • 2 Zucchinis, spiralized
  • 2 Bell peppers, sliced
  • 1 Onion, sliced
  • 1 tsp Coconut oil
  • 3 Cloves of Garlic
  • 1 Small spicy pepper, diced (optional)
  • 2 Tbsp Nut butter of choice (I used cashew and Brazil nut)
  • 3 Tbsp Tamari (gluten free soy sauce)
  • 1 Tsp Sesame oil
  • 1 Tsp Apple cider vinegar
  • ½ Tsp Fresh grated ginger
  • 1/8 Tsp Crushed red pepper flakes
  • 1/3 Cup Organic coconut milk
  • 1 Tsp Sesame seeds plus more for garnish

Instructions

  1. Spiralize the zucchini and set out on paper towel to draw out some of the moisture.
  2. Add coconut oil to a hot wok. Add the sliced onion and sauté for a minute before adding the crushed garlic and sautéing for another 1 minute. Add the sliced bell pepper and spicy pepper (if using) allow the mixture to cook for a few minutes, stirring frequently so it doesn’t burn.
  3. While that’s cooking, in a separate bowl combine all the ingredients for your sauce; nut butter, tamari, sesame oil, apple cider vinegar, fresh ginger, red pepper flakes and coconut milk. Pour the sauce into the frying pan and bring to a simmer and thicken for a few minutes.
  4. Squeeze excess water from the zucchini then add it to your wok. Stir to combine and allow the noodles to heat up for a minute or two. Serve immediately.
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One of the biggest issues is the soy sauce. At home you can use Tamari which is essentially gluten free soy sauce (you can ask for this in most Japanese restaurants now too FYI) but if it’s already cooked into the curry or soup you can’t really avoid it. If you’re Celiac you’ll have to ask lots of questions but for someone like me with a food sensitivity (not allergy, totally different) I can get away with green curry no problem. Plus it tastes great.

Zucchini Noodles with Spicy Thai Peanut Sauce

Back to these noodles though, get a better spiralizer than I have. Mine is awful and doesn’t work very well and is just super annoying. As you can see from the video it took me way too long and way too much effort to get those noodles happening. I won’t be rushing back to do that anytime soon. I’m actually thinking I should donate the apparatus and free up some space in my kitchen. I’ve successfully used a mandolin for noodles before so maybe I’ll stick with that from now on, because this machine blows.

Until next time, enjoy the work out!

 

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