Eight months ago if you had told me to try zucchini noodles I would have thought you were nuts. I had heard friends talking about how great spiraled veggies were, but I just couldn't see how on earth they could replace actual noodles. Well, I was wrong and I have completely embraced the noodle craze. I don't really miss the pasta and in fact I think these taste better! Plus I know I am putting something doubly healthy in my body. I have tried a couple different types of mixtures on the noodles the peanut is one of my favorites. You can also toss these with chili flakes, ground pepper, salt, parmesan, and olive oil for a simple pasta.
Zucchini Noodles with Peanut Sauce
6 Cups of Spiralized Zucchini or Cucumbers
1 Cup of Organic Peanut Butter
1/2-3/4 Cup of warm Water
1 Tablespoon of Tamari
1 Tablespoon of Rice Wine Vinegar
1 Tablespoon of Palm Sugar or Brown Sugar (Whole Foods)
2 Teaspoons of Sesame Oil
Salt and Pepper to Taste
1/2 Teaspoon of Korean Chili Flakes for a Ganish (Whole Foods)
1/2 Cup of Unsalted Peanuts for a garnish
1. Combine all of the ingredients except the zucchini, chili flakes, and whole unsalted peanuts in a blender. Blend until smooth and combined. IT should be thick on the spoon but able to drip as well. Taste for seasoning. You may want to add a little more tamari if the peanut butter is unsalted.
2. Toss the peanut sauce with the zucchini noodles using a fork. Coat all the noodles with the sauce and then add the chili flakes and peanuts as a garnish.