Vegetable Noodles with Thai Peanut Sauce
Lately, I have been eating more raw fresh veggies so this dish is great. Is it kid friendly? Depends on your kid. My kids will eat this but only when bribed.. They are too old to be fooled into thinking it is pasta. But I also have friends that have children who love this. They especially love to make the “noodles”. You can use a spiralizer or a mandonlin to make noodle like strands.
If you want to make this ahead of time just store the veggies in a ziplock bag without any sauce.. The vegetable noodles should be stored dry. Then when it’s time for dinner, All you have to do is empty into a bowl, add the sauce and your meal is done!!!
While I love spiralizers, it is hard to justify spending $75 on these machines. I found this hand held, Veggetti Spiral Vegetable Cutter on sale for $12 HERE:
Even though my kids are older they were still excited about using the gadget.
I was happy to give them each a turn.. You get a bit of a workout using this!!! Here is what I used for the salad You can use a spiralizer, food processor or Veggetti Spiral Vegetable Cutter
Here is what you need to make it:
Sesame oil, Red Thai Curry Paste, Peanut Butter, Coconut Milk, Sugar, Soy sauce, Lime
This recipe is for Veggie Noodles with a Thai Peanut Sauce but Please feel free to top with any sauce you’d like.. It’s great with some fresh lemon juice & herbs or a homemade marinara sauce or even guacamole!!! I promise, It’s delicious..
This dish will leave you feeling completely satisfied without being weighed down at all.
Check out this Comparison
Spaghetti Noodles 800 calories and 160 carbs
Vegetable Noodles 60 Calories and 8 carbs.
Vegetable Noodles with Thai Peanut Sauce
Ingredients
- 3 zucchini spiralized or shredded
- 2 squash spiralized or shredded
- 2 carrots spiralized or shredded
- 2 green onions thinly sliced
- 1 red pepper thinly sliced
- Thai Peanut Sauce:
- 1 tsp sesame oil
- 1 tsp Thai red curry paste
- 1/2 tsp sugar
- 1 tsp soy sauce
- 1 tbsp peanut butter
- Juice of 1 lime
- 1/2 can coconut milk
Instructions
- In a large bowl, combine the zucchini, squash, carrots, green onions, and red pepper.
- In a small saucepan, heat the sesame oil. Add the Thai red curry paste and sugar, stirring for about 20 seconds.
- Add the soy sauce, peanut butter, lime juice, and coconut milk to the saucepan. Stir to combine and heat through.
- Pour the Thai peanut sauce over the vegetable noodles in the bowl. Toss to coat the noodles evenly.
- Serve and enjoy your delicious Vegetable Noodles with Thai Peanut Sauce!
