Tasty Thai Zoodles with Almond Butter
It is no secret that I have a major crush on almond butter and will find any reason to cook with it! Thai noodles are one of my fav as they are made with peanut butter (a close second to almond butter for me!) With my meal plan I have days when carbs are less than others and let's be honest, noodles have some of the biggest carbs (unless you go for the low carb kind or the new bean one's that are out that I love but still carbs in the end) With 'zoodles' having their moment with everyone spiraling everything these days I thought why not swap your traditional noodle with zoodles?!
The possibilities are endless to choose from with zucchini, carrot, sweet potatoes, beets to just name a few. However, if you are looking to stay low carb opt for the zucchini or carrot over the sweet potato. Another great healthy swap I use is coconut aminos over soy sauce. Less sodium and a great soy free alternative.
I started with a beautiful rainbow of peppers and onions sautéing in the pan.
Once they were soft and fragrant I added in the zoodles of which I used zucchini and carrots (secret shortcut - Trader Joes has them already spiraled in their frozen section!) Once the veggies are cooked you can add them to a bowl so the zucchini doesn't become to watery (great tip I learned from another blogger!)
While the veggies are cooking you can start to simmer your almond butter sauce until thick and creamy. Once finished pour it over the veggies and mix well together. Feel free to sprinkle sesame seeds and almond slices on top to finish it off!
For some protein I added in shrimp that I just sautéed in the same pan real quick after emptying the veggies into their bowl. Feel free to use any protein that you favor, chicken, beef, tofu.....totally up to you! Or keep it completely all veggies - your choice! Either way this dish was delish! Plus we had more than enough for leftovers the next day.....SCORE!! You can also keep it in the fridge for a few days. I will admit that it tasted better freshly cooked but it was still great for a leftover!
Enjoy! Feel free to comment or share!
xo - cherise
1 orange & red pepper chopped (add yellow too!)
1 onion chopped
2 large zucchini - spiralized
4 large carrots - spiralized
Almond Butter Sauce:
1/4 cup almond butter (I love the fresh grind option my local Whole Foods has)
1/2 cup broth (I used vegetable to keep it vegetarian but you can use chicken)
1/4 cup oil (sesame would go great, I used EVOO and it worked fine)
1 Tbs coconut flour
1/4 cup coconut aminos
2 Tbs apple cider vinegar
2 garlic cloves - chopped (I sometimes use frozen cubes for faster prep)
1 Tbs fresh lime juice
1. In a large pan add the oil over medium-high heat
2. Add in peppers and onions - cover to have them cook faster and soften up a bit.
3. Then add in the carrots and cook for a few minutes before adding in the zucchini.
4. Once cooked through remove from pan and add to a large bowl so the zucchini stops cooking.
5. You can start the almond butter sauce while the veggies are cooking. Bring all ingredients for the sauce to a low simmer until smooth & creamy.
6. Once the sauce is done pour it over the veggies and mix well to combine.
7. Add in any protein if you wish.
8. Top with sesame seeds and/or almond slices to finish it off!
*recipe adapted from rachlmansfield.com