Zoodles, which are zucchini noodles, are a great alternative to regular pasta, especially if you are gluten intolerant. They also pack a ton of nutrition into this Thai flavored dish which would be perfect for a light summer dinner.
Ingredients
4 large zucchini, spiralized
1/3 cup water
2 Tbs peanut butter
1 Tbs tamarind concentrate
1 clove garlic
1 date
1 Tbsp sriracha sauce
1 tsp Braggs liquid amino acids
juice of 2 limes
handful of cherry tomatoes cut in half ( about 5 oz )
2 spring onions, chopped
black sesame seeds
Instructions
- Put the zoodles into a large pot and turn on medium high heat.
- Cook for about 5 minutes
- Add the water, peanut butter, tamarind paste, garlic, date, sriracha, Braggs and lime juice to a blender and blend
- After noodles are cooked, add the tomatoes, spring onions and sauce and mix together
- Sprinkle on black sesame seeds
1 comment
Looks like you are using Aldi’s Simply Nature creamy peanut butter. That’s what I buy when not going to Earth Fare and grinding whole peanuts.