Making “noodles” couldn’t be easier in this veggie-laden spin on your favorite Thai peanut noodle dish. In fact, you don’t even need a fancy spiralizer to create the zucchini curls- just bust out a mandoline or your finest chef knife skills. Since zucchini is packed with nutrients (it even contains omega 3 fatty acids) this dish will leave you feeling full without all the carbs. Our version packs a spicy punch, but if you want it even hotter, double the amount of red chili flakes and gochujang. Happy eating!
Yield: 4 to 6 servings
Nutrition for 6 Servings:
Nutrition for 4 Servings:
Ingredients for the peanut cashew dressing:
2 tablespoons fresh cilantro leaves, lightly packed
1 tablespoon Quest Peanut Butter Protein Powder
1 tablespoon rice vinegar
1 tablespoon roasted salted cashews
1 tablespoon no-salt, natural peanut butter
1/4 cup filtered water
1 teaspoon first sauce
1 teaspoon gochujang
1/4 teaspoon Diamond Crystal kosher salt
Method: Place all ingredients in a blender and combine on low for 30 seconds. Increase speed to medium high and blend until smooth. there should be tiny flecks of cilantro leaves remaining in the dressing.
Ingredients for the salad assembly:
2 large zucchini, sliced into thin, flat noodles on a mandoline or with a sharp knife
1 carrot, sliced into thin matchsticks
2 tablespoons salted roasted cashews, chopped
¼ teaspoon red chili flakes (or more depending on preference)
Additional cilantro leaves, for sprinkling.
Method: Stir together zucchini noodles, carrot, cashews, and red chili flakes. Toss gently with dressing right before serving and top with additional cilantro leaves.