Thai Peanut Zoodles
Slightly revised from our best bites
Makes 4 servings
½ optional snack
1/2 fat serving
2 large zucchini (about 12 ounces each)
1/4 teaspoon kosher salt
2 tablespoons chicken broth
3 tablespoons PB2 (powdered peanut butter)
1/2 teaspoon creamy peanut butter
1 packet Splenda or Stevia
1 tablespoon low-sodium soy sauce
1 teaspoon olive oil (I recommend this Lime Olive Oil)
2 cloves garlic, finely minced or pressed
2 teaspoons fresh minced ginger
2 green onions, chopped
handful of cilantro to taste (about 1/4 cup, more if desired)
2 tablespoons chopped peanuts
Run your zucchini through a Spiralizer to form noodles. Place zucchini in a large mesh strainer over a bowl or the sink and toss with a sprinkling of kosher salt. Let sit for 30-60 minutes, till much of the liquid is extracted. Press zucchini with a few paper towels to absorb any excess.
Place chicken broth, powdered peanut butter, regular peanut butter, Stevia and soy sauce in a very small sauce pan and whisk to combine. Set aside for a moment.
Heat an extra large skillet to medium high heat and add olive oil. Add garlic and ginger and stir until fragrant. Add zucchini noodles and toss often with tongs for 2-3 minutes.
While zucchini is cooking, turn heat on peanut butter sauce. Heat until simmering, constantly stirring, until hot and bubbly. Mixture should thicken within a minute or so. Set aside. When noodles are tender-crisp, add peanut sauce and toss to combine. Add green onions and cilantro and toss well. Serve immediately and squeeze a fresh lime wedge over each serving. Top with nuts and additional green onions and cilantro if desired.
Serve with Protein such as chicken breast.