Zucchini and Carrot Noodles with Peanut-Curry Sauce
Looking for something vaguely Thai-ish but without noodles and vegetable packed? I’ve got you covered. This is a great recipe year-round but especially when zucchini season rolls around. I mean, how much zucchini bread and/or muffins can one person eat? I presume it’s a lot, but, come on, let’s expand our repertoire.
You can use a fancy spiralizer to create the “noodles” but I have found just as positive results with a simple vegetable peeler. To create thinner, more noodle-like strips, you’ll want to use a light hand and angle the peeler so as to not get thick strips.
This is a flavorful, quick and easy light meal. Feel free to substitute other veggies that peel into strips and cook at about the same speed as one another.
2 zucchini, peeled and sliced into long, thin strips with a vegetable peeler to the seeds (compost or find another use for the middle of the zucchini as the seedy part won’t work as noodles)
2 carrots, peeled and sliced into long, thin strips
2 teaspoons sesame oil or coconut oil
3 cloves garlic, minced
2 teaspoons fresh ginger, peeled and minced
1 tablespoon smooth natural peanut butter
1 tablespoon tamari or soy sauce
½ tablespoon fresh lime juice
2 teaspoons curry powder
Water to thin out the sauce
Salt and pepper to taste
Optional: scallions, sesame seeds or peanuts, chili sauce for serving
Heat a large sauté pan over medium heat. Add the oil and heat up for a minute, spreading through the pan to coat the bottom. Add the zucchini and carrot strips; sauté, stirring often for two minutes. Add the garlic and ginger and cook for another two minutes.
Place the strips in a bowl. In a cup, stir together the peanut butter, tamari, lime juice and curry. Stir until smooth. Add water by the teaspoon until it is the desired consistency; add salt and pepper as desired. Pour over the noodles and sprinkle additional options, like scallions, sesame seeds or peanuts and chili sauce, on top. Mix until combined and serve.
Looking for something vaguely Thai-ish but without noodles and vegetable packed? I’ve got you covered. This is a great recipe year-round but especially when zucchini season rolls around. I mean, how much zucchini bread and/or muffins can one person eat? I presume it’s a lot, but, come on, let’s expand our repertoire.
You can use a fancy spiralizer to create the “noodles” but I have found just as positive results with a simple vegetable peeler. To create thinner, more noodle-like strips, you’ll want to use a light hand and angle the peeler so as to not get thick strips.
This is a flavorful, quick and easy light meal. Feel free to substitute other veggies that peel into strips and cook at about the same speed as one another.
2 zucchini, peeled and sliced into long, thin strips with a vegetable peeler to the seeds (compost or find another use for the middle of the zucchini as the seedy part won’t work as noodles)
2 carrots, peeled and sliced into long, thin strips
2 teaspoons sesame oil or coconut oil
3 cloves garlic, minced
2 teaspoons fresh ginger, peeled and minced
1 tablespoon smooth natural peanut butter
1 tablespoon tamari or soy sauce
½ tablespoon fresh lime juice
2 teaspoons curry powder
Water to thin out the sauce
Salt and pepper to taste
Optional: scallions, sesame seeds or peanuts, chili sauce for serving
Heat a large sauté pan over medium heat. Add the oil and heat up for a minute, spreading through the pan to coat the bottom. Add the zucchini and carrot strips; sauté, stirring often for two minutes. Add the garlic and ginger and cook for another two minutes.
Place the strips in a bowl. In a cup, stir together the peanut butter, tamari, lime juice and curry. Stir until smooth. Add water by the teaspoon until it is the desired consistency; add salt and pepper as desired. Pour over the noodles and sprinkle additional options, like scallions, sesame seeds or peanuts and chili sauce, on top. Mix until combined and serve.
Vegan, Recipe, Zucchini, Noodles, Carrot,Thai, Main Course, Entrée, Dinner