Thai Peanut Zucchini Noodles

• Vegetarian
• Gluten free

• Produce

  • 1 clove Garlic
  • 1 tbsp Ginger, fresh
  • 1 Peanuts
  • 3 Zucchini, small medium

• Condiments

  • 1 tbsp Honey
  • 1/2 cup Peanut butter
  • 1/4 cup Soy sauce, low sodium

• Baking & Spices

  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1 1/2 tbsp Sesame oil

• Liquids

  • 1/3 cup Water

Found on tornadoughalli.com

Description

Ingredients

• 3-4 small/medium zucchini, spiralized
• 1/2 cup peanut butter, warmed until slighly soft
• 1/4 cup low sodium soy sauce
• 1/3 cup water
• 1 Tbs fresh ginger, zested
• 1 clove minced garlic
• 2 Tbs rice vinegar
• 1 1/2 Tbs sesame oil
• 1 Tbs honey
• Sesame seeds
• Peanuts

Directions

• In wok or large saute pan add your spiralized zucchini and head on medium heat for about 5 minutes or until zucchini is tender, drain off water, reduce heat to low. In bowl mix together your peanut butter, soy sauce, water, ginger, garlic, vinegar, sesame oil and honey and whisk until smooth. You can either pour the sauce directly into wok with zucchini for a creamy sauce or remove zucchini from pan to serving dish and let cool then add your sauce for a thicker version. Once sauce is added toss to coat. Sprinkle with sesame seeds and peanuts if desired.