Zucchini Noodles in a Thai Peanut Sauce Recipe

Ingredients

Coconut Oil, 1 tsp
Garlic, 2 cloves
Ginger Root, 1.5 Tbsps
Sweet, Red Peppers, 0.5 cups
Shelled Edamame Soybeans, 1 cup
Natural Creamy Peanut Butter, 2 Tbsps
Lime juice, 0.5 lime
Water, 1.5 Tbsps
Ground Chili Paste, 1 tsp
Basil, 2 Tbsps
Peanuts, 2 Tbsps
2 Zucchini
Carrots, 0.25 cup
0.5 Red Bell Pepper

Nutritional Info

Serving Size: 2
Calories: 352
Carbs: 28 g
Fat: 19 g
Protein: 22 g
Sodium: 158 mg
Sugar: 9 g

Directions

Use a mandoline or hand-held peeler to make zucchini noodles. Set aside. (This Mandoline V-Slicer works great.)

In a large skillet, heat coconut oil and sauté the garlic, ginger, and red onion. Once onion is translucent and fragrant, stir in the red bell pepper, carrot slices and cooked edamame. Cook for 2-3 minutes.

Add a pinch of sea salt to the mixture, then add the lime juice, peanut butter, chili paste, and a little water to thin out the sauce.

Place the zucchini noodles into the skillet and stir them around quite a bit so that the sauce coats them. Cook in sauce for about 8-10 minutes.

Remove from heat, plate, and top with fresh basil and chopped peanuts. Enjoy.

Kindly Submitted by “Eating Bird Food”