To make zucchini noodles you need a spiralizer, which is a tool that creates noodle like texture to raw veggies. Unless you are very talented with the knife I’m not sure of another way to create these noodles. I add them to regular pasta dishes to make them lighter or we eat them instead of pasta with tomato sauce and spices. These have been a huge hit in my home. Be aware to eat them right away after dressing them because they tend to expel water as they sit in the sauce.
Thai Zucchini Noodle
Ingredients
- 1 large zucchini
- 1 T. peanut butter
- 1 T. coconut milk (or) any other plain unsweetened non-dairy milk
- 1 T. soy sauce
- 1 T. rice vinegar
- 1 T. raw sugar
- ⅛th t. garlic powder (or) 1 minced garlic clove
- Fresh chives to garnish (optional)
Instructions
- Spiralize your zucchini
- In a separate bowl mix the rest of the ingredients
- Pour onto when your ready to serve
- Garnish with fresh chives (optional)
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