Thai Peanut Noodles With Spiralized Sweet Potato and Zucchini
Thai Peanut Noodles with spiralized sweet potato and zucchini are a healthy and gluten-free twist on your favorite Thai takeout order. Easy, colorful, and delicious!
Course Main Course
Cuisine Asian
Keyword thai peanut noodles
Prep Time 10 minutesminutes
Cook Time 11 minutesminutes
Calories
Author Eva Fry
Ingredients
1/2Tablespoonextra virgin olive oil
salt and pepper
2medium sweet potatoespeeled then spiralized using thinnest blade
2medium zucchinispiralized
Toppings: chopped peanuts, green onions, chopped cilantro
For the Thai peanut sauce:
2Tablespoonspeanut butter
3Tablespoonsvegetable brothchicken broth can be substituted
1-1/2Tablespoonslow-sodium Tamari or soy sauce
1/2Tablespoonrice vinegar
1teaspoonchili garlic sauceor more
1teaspoonsesame oil
1/2teaspoonfresh gingerminced
1clovegarlicminced
Instructions
Whisk together Thai peanut sauce ingredients then set aside.
Add 1/2 Tablespoon oil to a large, 12" skillet over medium-high heat. Add sweet potato noodles and zucchini noodles, bell pepper, season with salt and pepper, then saute for 5 - 7 minutes minutes, stirring occasionally.
Add Thai peanut sauce to the skillet then toss until the noodles are well coated and everything is heated through. Scoop into bowls then serve with toppings.