Thai Stir fry noodles and Peanut sauce
Makes 2 Servings.
Ingredients For the peanut sauce
3 tablespoons soy sauce 1 teaspoon fish sauce 2 1/2 teaspoons sesame oil 5 teaspoons honey 1 teaspoon sweet chili sauce 1 teaspoon rice vinegar 1/2 teaspoon tamrind 1 1/2 tablespoons peanut butter 1/2 teaspoon crushed red pepper flakes (or less depending on your spice tolerance)
Ingredients
3 zucchini ½ cup shredded carrot ½ cup sliced green onion ½ cup chopped red pepper ½ cup bean sprouts 1 batch peanut sauce (see recipe above) ¼ cup chopped peanuts
Directions
Using a spiralizer, cut the squash into linguini sized noodles, it should be the second biggest blade. Cut into linguini length using kitchen shears. In a large non-stick pan or seasoned wok, heat 2 teaspoons olive oil to a high heat. Add carrots, red pepper and bean sprouts. Stir-fry for two minutes, until slightly softened, but still crisp. Remove from pan. Add one more teaspoon of olive oil to the pan. Heat to a medium-high. Add zucchini noodles, stir-fry until softened, about 4-5 minutes. When softened, drain out any additional liquid.Add veggies, 1/3 cup green onion and peanut sauce back to the pan. Stir-fry anther 2-3 minutes. Granish with chopped peanuts and remaining green onion.
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