I posted a version of this recipe on our GTS private Facebook Group and a few people chimed in. I decided to give it a go using what I had on hand at home. Just because a recipe calls for XYZ doesn’t always mean you have to follow it to the letter. I omitted a few things and used the veggies I had on hand. This doesn’t feature any protein but you can add whatever protein you enjoy to this: Fish, shrimp, chicken, pork, or tofu to balance it out for a filling delicious meal.
- 1 medium zucchini
- 1 cup thin sliced green & yellow bell pepper
- 1 small carrot
- 2 scallions, thinly sliced
- ¼ cup dry roasted peanuts
- chopped fresh basil and mint
Ingredients for the sauce:
- 2 tablespoons creamy peanut butter (or PB2)
- Juice of 2 limes
- 2 teaspoons tamari or liquid aminos (light soy sauce)
- 1 teaspoon sriracha sauce (or asian hot sauce of choice)
- ½ teaspoon ground ginger
- Water as needed to thin the sauce
- Slice the ends off the zucchini and secure it to your spiralizer. Spiralize the zucchini into long noodles and transfer to a large bowl. If you don’t have a spiralizer, you can use a julienne peeler to make the noodles. Repeat with your carrot.
- Thinly slice peppers, and add that to the bowl with the zucchini noodles, along with the scallions.
- Over medium heat, warm a deep pan and add 1 tsp sesame oil, then dump in your noodles. Toss until zucchini starts to get tender and remove from heat, putting it all back in a bowl.
- In a small bowl, whisk together dressing ingredients. Add water, 1 tablespoon at a time, until it’s thin enough to pour — you’re looking for the consistency of a creamy dressing.
- Pour dressing over the vegetables and toss to coat. Transfer to two bowls, sprinkle with peanuts, chopped fresh herbs and enjoy!