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
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3 comments
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.
are you boiling the zoodles in water or just putting them in a pot on their own? If no water, why don’t they stick?
Hello Sue, you don’t need to put any water with them. As soon as they start cooking the water comes out of the zucchini and keeps it from sticking.