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Thai Peanut Zoodles



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
  1. Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and whisk together.

  2. To a large frying pan add your olive oil on high heat.

  3. Add the zucchini, carrots and bell peppers to the pan and cook until just wilted, 3-4 minutes, stirring occasionally.

  4. Add in the chicken, sauce, cilantro and green onions and toss together until all warmed through.

  5. Garnish with sesame seeds and wedges of lime if desired.

Serving Size: 6


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