Vegan Thai Zucchini Noodles
Vegan Thai Zucchini Noodles tossed in a medley of fresh, crunchy veggies and drizzled with delicious peanut sauce. This beautiful recipe is GF Keto-Paleo friendly
Servings: 6 cups
Calories: 216kcal
Ingredients
- 1 zucchini - spiral or thin noodles
- 1 large carrot spirals or julienned
- ½ cup red cabbage thinly sliced
- ½ cup grape tomatoes halved
- 10 Thai basil leaves
For the peanut sauce:
- 1 clove garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon creamy low carb peanut butter
- 1 tablespoon lemon or lime juice
- 1 tablespoon coconut amino liquid or soy sauce
- ¼ teaspoon red pepper flakes
- unsalted roasted peanuts cilantro leaves and lime wedges, for garnish. ( optional)
Useful Kitchen Tools
Instructions
- Add the garlic, ginger, peanut butter, lemon or lime juice, coconut amino liquid (soy sauce) and red pepper flakes to a small bowl and whisk until well blended and smooth. If it's too thick, add 1-2 tablespoon of water while whisking.
- Combine the zucchini noodles, carrots, red cabbage, tomatoes and basil leaves together. Toss in the peanut sauce. Gently mix everything together. Use pasta tongs to transfer the noodles and veggies to a serving dish.
- Garnish with peanuts and wedges of lime if desired. Devour !!
Nutrition
Serving: 1cup | Calories: 216kcal | Carbohydrates: 9g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 216mg | Fiber: 4g | Sugar: 4g