How to Cook Tasty Zucchini noodles with Peanut Sauce

Zucchini noodles with Peanut Sauce. Zucchini noodles are spiralized zucchini, a stand-in for pasta in this ultra-lite vegan dish, with peanut butter, garlic, ginger, and a touch of sesame oil. The zucchini noodles don't require cooking—they'll add freshness and crunch to the finished dish. First off, if peanut butter is in it then you know its a winner!

Keep this spicy, gingery peanut sauce on hand for things like baked tofu with quinoa and veggies, or rice noodles, or just for dipping carrot ~ These zucchini were sliced the long way on a mandolin, and then further sliced into strips to make noodles. But you can do it the super easy down and dirty way. Thai Peanut Zucchini Noodles are zoodles sauteed with fresh, everyday vegetables and tossed in a delectable Thai peanut sauce. You can have Zucchini noodles with Peanut Sauce using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients of Zucchini noodles with Peanut Sauce

1. You need of For Sauce:.
2. Prepare 1/2 cup of smooth peanut butter.
3. You need 3 Tbsp of Low Sodium Soy Sauce.
4. You need 1 cloves of garlic.
5. Prepare 1 Tbsp of grated ginger.
6. You need 1 tsp of red chili paste.
7. Prepare 2 Tbsp of rice wine Vinegar.
8. It's 1/4 cup of hot water.
9. Prepare 1 Tbsp of honey.
10. Prepare 2 tsp of sesame oil.
11. Prepare of For the salad:.
12. It's 3 of Zucchini's spiraled into noodles.
13. You need 4 of Scallions chopped.
14. Prepare 1/4 cup of Roughly chopped Peanuts.
15. Prepare of Fresh cilantro roughly torn.

Zucchini pasta is an easy dinner recipe that can be served warm or chilled as a pasta salad for lunch. Zucchini noodles combine with edamame, crunchy veggies, and a spicy peanut sauce to make this fresh, filling, and protein-packed salad! Remember that Easy Peanut Sauce I posted on the blog last week? Today I'm going to show you how to use it in a colorful, tasty, and protein-packed salad 🙂.

Zucchini noodles with Peanut Sauce step by step

1. In a food processor or blender, add all of the ingredients to make the sauce and blend until smooth, set aside or store it in a tightly sealed container in the fridge until you’re ready to use it..
2. In a large bowl, toss the spiralized zucchini with some of the dressing, then sprinkle with the nuts, scallions and cilantro and dig right in.
3. Side note: This dressing gets better and better as it sits. My suggestion is to store the zucchini and dressing separate from each other so that the zucchini remain nice and crispy..
4. .

I used zucchini noodles and carrot noodles in the recipe. To get the carrots to work I bought them individually from the grocery store. Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together. To a large frying pan add your canola. Zucchini noodles are tossed in a creamy, savory and slightly spicy Thai peanut sauce for an easy and light meal.