Zoodle Week: Zucchini Noodles with Peanut Sauce
1 cup peanut butter
1 13 ounce can of coconut milk
¼ cup sriracha
¼ cup water or chicken/veggie broth
1 Tbl red curry paste
1 Tbl soy sauce
2 tsp rice vinegar
1 tsp sesame oil
Splash of fish sauce
Juice of two limes
Combine all the ingredients into a blender and blend on medium-high speed until all the ingredients are thoroughly combined.
Refrigerate until ready to use.
The peanut sauce will thicken significantly in the fridge because of the coconut milk. If you prefer to have the sauce a little thicker when hot you can eliminate the water/broth. Just be sure, if you do this, to watch out for saltiness. Maybe add less soy sauce initially.
Also, if fish sauce is not something you want to keep in your house just for peanut sauce, you don’t have to add it. It certainly adds a certain something to the sauce, however.
1 Large Zucchini
½-1 cup peanut sauce
Julienne peeler, regular vegetable peeler, or some kind of vegetable noodling device
Shred the zucchini into long noodle shapes. Place into a microwave-safe bowl.
Toss the zucchini noodles with the peanut sauce
Microwave on high for about 1 minute, or until slightly steamy.
You can add meat here if you like. We had some roasted turkey lying around so that’s what I used. Also, Sriracha on top is a welcome addition.
This is also excellent as a cold salad.