Thai Peanut Zoodles

peanut zoodles

Thai Peanut Zoodles

Slightly revised from our best bites

Makes 4 servings
Per serving
2 vegetables
½ optional snack
2 condiments
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)
lime wedges
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.

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