This dish of vegetable noodles in a Thai peanut sauce is a quick, flavorful dinner to get you through the work week. And by replacing regular noodles with zucchini "zoodles," the carb count is dramatically lower than the traditional version. The recipe is a Yummly original created by Sara Mellas.
- Place the peanut butter, coconut milk, lime juice, tamari, ginger root, and garlic in a medium bowl. Whisk vigorously until combined and smooth. Add red pepper sauce, to taste, if using. Set the sauce aside.
- Heat the coconut oil in a large sauté pan or wok over medium-high heat. Add the red bell pepper and carrot. Cook for 2-3 minutes, until the peppers are glistening. Add the spiralized zucchini and salt to the pan. Cook, stirring frequently, for 7-8 minutes, until the vegetables are soft.
- Carefully pour off any excess liquid from the pan. Return it to the stove, reducing the heat to medium. Add the scallion, cooked chicken (if using), and peanut sauce. Cook, stirring to coat the vegetables in the sauce, for 2-3 minutes, or until the dish is heated through.
- Remove the pan from the heat. Transfer the Thai Peanut Zoodles to bowls and serve immediately.