Thai Peanut Zoodles
Ingredients
The Zoodles
-
2
large
zucchini
-
1/4
teaspoon
kosher salt
The Sauce
-
2
tablespoons
chicken broth
-
3
tablespoons
PB2 powdered peanut butter
-
1/2
teaspoon
creamy peanut butter
-
2
teaspoons
honey
-
1
tablespoon
low-sodium soy sauce
-
1
teaspoon
olive oil
-
2
cloves
garlic
-
2
teaspoons
fresh minced ginger
The Garnish
-
2
green onions
chopped
-
1/4
cup
cilantro
-
2
tablespoons
chopped peanuts or cashews
-
lime wedges
Instructions
- Spiralize the zucchini to create noodles and sprinkle with kosher salt, allowing to sit for 30-60 minutes to extract liquid.
- Press the zucchini with paper towels to absorb excess moisture.
- In a small saucepan, combine chicken broth, powdered peanut butter, creamy peanut butter, honey, and soy sauce, whisking to combine.
- Heat olive oil in a large skillet over medium-high heat, then add garlic and ginger, stirring until fragrant.
- Add the zucchini noodles to the skillet and toss for 2-3 minutes until tender-crisp.
- Heat the peanut butter sauce until simmering, stirring constantly until thickened.
- Combine the zucchini noodles with the peanut sauce, adding green onions and cilantro, and toss well.
- Serve immediately, garnished with lime juice and chopped nuts.
Nutrition Facts (estimated)
Servings
2
Calories
191
Total fat
11g
Total carbohydrates
16g
Total protein
9g
Sodium
974mg
Cholesterol
1mg
You might also like