thai peanut zoodles

Thai Peanut Zoodles, all the flavor of pad thai without all the carbs!

Thai Peanut Zoodles, all the flavor without all the carbs!

This past weekend my mom and I wanted Thai food so badly, but trying to get anywhere on Cape Cod during Labor Day weekend is impossible!  Instead, we went to our local veggie stand in town and created a much healthier version of pad thai!

Noah loved making the zoodles while I whisked together the sauce.  The cooking time was minimal and before you know it we had a delicious meal in front of us!  My mom added shrimp to hers and Noah had plain zoodles mixed with whole wheat pasta, avocado and sea salt.  We were all pleased :)

Thai Peanut Zoodles, all the flavor without all the carbs!

thai peanut zoodles
 
Print
Prep time
Cook time
Total time
 
Makes 4 servings Thai Peanut Zoodles, all the flavor without all the carbs!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 tablespoon coconut oil
  • 4 small zucchinis spiralized
  • 1 carrot, spiralized
  • ½ red bell pepper cut into match sticks
  • ¼ cup fresh cilantro
  • 3 scallions, chopped
  • ¼ cup peanuts, chopped
  • 4 lime slices
For the Peanut Sauce:
  • 1 garlic clove, minced
  • ¼ cup smooth all-natural peanut butter
  • 2 tablespoons fresh lime juice
  • 3 tablespoons Bragg's Amino Acids (or soy sauce or tamari)
  • 2 tablespoons toasted sesame seed oil
  • ½ teaspoon ground ginger
  • ⅛-1/4 teaspoon crushed red pepper flakes
  • water for thinning as needed (1-2 tbs.)
Instructions
  1. Whisk together all ingredients of the peanut sauce and set aside.
  2. Add coconut oil to a large skillet or wok over medium high heat. Add zucchini, carrot, peppers and sauté for a 1-2 minutes, until zucchini is tender crisp, but not mushy!
  3. Remove from heat and stir in sauce.
  4. Top with cilantro, scallions and peanuts.
  5. Serve with a slice of lime and enjoy!
Nutrition Information
Serving size: 1 Calories: 251 Fat: 22 Carbohydrates: 9 Sugar: 4 Fiber: 2 Protein: 7

Thai Peanut Sauce adapted from Cookie & Kate

Thai Peanut Zoodles, all the flavor without all the carbs!

avocado and edamame zucchini noodles

Avocado and Edamame Zucchini Noodles, a light and refreshing meal in under 10 minutes!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

We made a variation of this meal a few weeks back for dinner, which sparked the idea for this recipe.  The original recipe included spiraled zucchini and garlic lightly cooked in olive oil.  However, we served it over cooked pasta.  It tasted great, but was heavy on carbs.  Instead, this version uses zucchini as the pasta and includes edamame and avocado to make it a well rounded meal.

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

I’ve said before that I’m not a huge fan of zucchini, but something about the fun spiralized shape makes it taste different!  I’m also in a stage of pregnancy where I can’t get enough raw vegetables!  A meal that serves up a whole bowl of fresh veggies is ok with me!  Strange how these pregnancy cravings work, one day it’s muffins and the next it’s lemons and zucchini!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

avocado and edamame zucchini noodles
 
Print
Prep time
Cook time
Total time
 
Makes 2 portions
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 zucchinis, spiral cut
  • 2-3 tablespoons lemon juice
  • 1 cup edamame, steamed
  • ½ avocado, cubed
  • 5-6 fresh basil leaves, chopped
  • 1 tablespoon hemp seeds
  • sea salt and pepper to taste
Instructions
  1. In a small sauce pan over low heat add olive oil and garlic, sauté until fragrant.
  2. In a large bowl add zucchini noodles, lemon juice, edamame, avocado and basil leaves. Add olive oil and garlic, sea salt and pepper and toss to coat. Top with hemp seeds and enjoy!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

Perfect for a Meatless Monday meal!