Thai Peanut Zucchini Noodles

Name: Thai Peanut Zucchini Noodles
Cook time: 25 min
Yield: 2 servings
Ingredients: For the salad; 2 medium zucchini (~400 g), spiralised; 1 cup shredded red cabbage; 1 medium carrot, julienned; 1/2 red bell pepper, thinly sliced; 1/2 cup shelled edamame; 2 tbsp chopped spring onion; 2 tbsp chopped coriander; For the peanut dressing; 1 1/2 tbsp natural peanut butter, no added sugar; 1 tbsp low-sodium soy sauce; 1 tbsp lime juice; 1 soft date, mashed; 1 small garlic clove, grated; 1/2 inch ginger, grated; 1/2 tsp red chilli flakes; 2-3 tbsp warm water; To top; 2 tbsp roasted peanuts, crushed; 1 tsp sesame seeds

Introduction Thai peanut noodles are popular for their creamy, nutty, and tangy dressing, but the traditional recipe is heavy on rice noodles, oil, and sugar. This salad features all the flavor but uses zucchini spirals instead of rice noodles, making it light, crunchy and ready in no time but a few boiled edamame. The dressing is made from natural peanut butter, lime juice, soy sauce, garlic, ginger, and chilli, and sweetened with a single soft date. Adding crisp red cabbage, carrot, and bell pepper provides color and crunch, and edamame delivers plant protein. Crushed peanuts and sesame seeds finish the bowl. It is ready in 25 minutes and makes a perfect lunch or dinner. Nutritional Benefits: Zucchini is low in calories and high in water, potassium, and vitamin C, with red cabbage, carrot, and bell pepper providing fiber and a variety of vitamins and antioxidants. Edamame and peanuts are good sources of plant protein and healthy fats, while lime juice delivers more vitamin C. Garlic and ginger add flavor and heat without adding oil.

25 min 2 servings 532 kcal

532 kcal

Calories

30 g

Protein

54 g

Carbs

28 g

Fat

Ingredients

•For the salad
•2 medium zucchini (~400 g), spiralised
•1 cup shredded red cabbage
•1 medium carrot, julienned
•1/2 red bell pepper, thinly sliced
•1/2 cup shelled edamame
•2 tbsp chopped spring onion
•2 tbsp chopped coriander
•For the peanut dressing
•1 1/2 tbsp natural peanut butter, no added sugar
•1 tbsp low-sodium soy sauce
•1 tbsp lime juice
•1 soft date, mashed
•1 small garlic clove, grated
•1/2 inch ginger, grated
•1/2 tsp red chilli flakes
•2-3 tbsp warm water
•To top
•2 tbsp roasted peanuts, crushed
•1 tsp sesame seeds

Method

1
Toss the spiralised zucchini with a pinch of salt and leave it in a colander for 10 minutes. Pat dry with a clean towel to avoid the salad getting watery.
2
Boil the edamame for 4-5 minutes until tender. Drain and let them cool.
3
Whisk or blend the peanut butter, soy sauce, lime juice, mashed date, garlic, ginger, chilli flakes, and warm water until smooth and pourable. Add a little more water or lime juice as needed.
4
In a large bowl, combine the zucchini noodles, cabbage, carrot, bell pepper, edamame, spring onion, and coriander.
5
Pour the dressing over it and toss well to mix it all together.
6
Top with crushed peanuts and sesame seeds and serve it right away.

Healthy Noodles