I've had an obsession with anything Thai Peanut Sauce. I have a recipe prior that is for the salad, this time, I am revving it up with zoodles instead! Zucchini Noodles have become my guilt-free go-to noodle substitute. I've typically used them with my Italian cravings. Zoodles are great tossed with alfredo and tomato sauce. But my low-carb lifestyle calls for some trial and error of experimentation and this one was a SUCCESS!!
What You Need:
1 clove garlic, minced
2 teaspoons fresh ginger, minced
4 tablespoons peanut butter
1 lime, zested and juiced
2 tablespoons soy sauce
¼ teaspoon red pepper flakes
2 tablespoons olive oil
2 cups chicken breast, cooked and shredded (I use rotisserie chicken)
3 zucchini, spiral sliced
2 large carrots, spiral sliced
1 red pepper, think sliced
1/3 cup fresh cilantro, chopped
1/4 cup green onions, diced
chopped unsalted roasted peanuts and lime wedges
Directions
Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and whisk together.
To a large frying pan add your olive oil on high heat.
Add the zucchini, carrots and bell peppers to the pan and cook until just wilted, 3-4 minutes, stirring occasionally.
Add in the chicken, sauce, cilantro and green onions and toss together until all warmed through.
Garnish with sesame seeds and wedges of lime if desired.
Serving Size: 6