Thai Peanut Zucchini Noodles
Thai Peanut Zucchini Noodles - easy and healthy recipe with veggie noodles in mouthwatering Thai peanut sauce. This recipe is delicious and takes 15 mins to make.
Servings: 3 people
Ingredients
- 1 lb. (500g) zucchini
- 4 oz. (120g) carrots peeled
- 2 oz. (60g) spaghetti optional
- 4 tablespoons creamy peanut butter
- 4 tablespoons Thai sweet chili sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon peanuts chopped
Instructions
- Trim both ends of the zucchini and attach it to a spiralizer to create zucchini noodles. Next, attach the carrots to the spiralizer and make carrot noodles. Discard any water that seeps out from the vegetable noodles.
- Cook the spaghetti according to the package instructions, if using. Drain and set aside. Then, mix all the noodles together.
- Make the Thai peanut sauce by mixing the peanut butter, sweet chili sauce, and vinegar until you achieve a runny dressing.
- Toss the veggie noodles gently with the peanut sauce, being careful not to overmix. Top the noodles with crushed peanuts and serve immediately.
Notes
The spaghetti is optional, but I used it in my recipe above. Spaghetti makes it a more substantial meal but you can opted out if you want a lighter meal.
Nutrition
Serving: 3people | Calories: 307kcal | Carbohydrates: 39g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 372mg | Potassium: 706mg | Fiber: 5g | Sugar: 19g | Vitamin A: 6617IU | Vitamin C: 29mg | Calcium: 54mg | Iron: 1mg