ZOODLES are the great IMPASTA!
Spicy Thai Zoodle Dish with Peanut Sauce
Ingredients for the Peanut Sauce
1/4 cup Natural Peanut Butter, unsweetened
1 tbsp. Soy Sauce
1 tbsp. Rice Vinegar
1 tbsp. honey
1 tsp. Fresh Ginger, finely grated
1 large clove garlic, minced or grated
2 tsp. hot chili sesame oil
Pinch of cayenne pepper
Salt and pepper, to taste
Water to adjust consistency of peanut sauce, as needed
Ingredients for Zucchini (Zoodles) and Vegetables
2 Tbsp. Olive Oil
2 Green Onions thinly sliced and green and white separated
1 cup shredded carrot
1/2 large Red Bell Pepper, thinly sliced
1 cup of thinly sliced Purple Cabbage
3 small Zucchini's, spiralized
1/2 fresh lime
1/4 cup roasted peanuts, for garnish (optional)
Instructions for Peanut Sauce
In small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, fresh ginger, garlic, hot chili sesame seed oil, cayenne pepper, salt and pepper until well combined. Then slowly whisk in small amounts of water until you reach desired consistency. Set aside.
Instructions for Zoodles and Vegetables
In a large skillet, heat olive oil on medium to high heat. Add white part of green onion, carrot, red bell pepper and cabbage. Sauté for a few minutes or until tender.
Next add your spiralized zucchini and sauté about 2-3 minutes or until zoodles start to just soften. (Remember zucchini noodles are made up of mostly water so if you overcook therm you will end up with soggy noodles). Remove pan from heat and slowly fold in the peanut sauce. Squeeze fresh lime juice over top and mix. Serve warm or cold topped with fresh roasted peanuts, if desired.