Thai Peanut Zoodles

Thai Peanut Zoodles

Serves 6

For the peanut sauce:

2.8 oz. (80g) peanut butter

1 tbsp. tamari sauce

1 tbsp. rice wine vinegar

1 tbsp. maple syrup

1 tsp. ginger, grated

1 clove garlic, minced

1 tsp. sriracha sauce

water, as needed to adjust consistency

For the vegetables & zoodles:

2 tbsp. olive oil

2 green onions sliced, separate

white & green parts

1 carrot shredded

½ red bell pepper, thinly sliced

4 oz. (115g) purple cabbage thinly sliced

2 zucchini, spiralized

2 tbsp. peanuts, chopped

2 tbsp. cilantro, chopped

1 lime, cut into wedges

What you need to do

Place all the sauce ingredients, except for the water, into a small mixing bowl and whisk until well combined. Now slowly add small amounts of water, continuing to whisk, until the sauce reaches the desired consistency. Set aside.

Pour the olive oil into a large skillet and place over medium-high heat. Add the white part of the green onion, carrot, bell pepper, and cabbage to the skillet and sauté for a few minutes until tender.

Now add the spiralized zucchini and sauté for a further 2 minutes until the zoodles start to soften, then turn off the heat.

Gently fold in the peanut sauce and serve the zoodles warm or chilled, garnished with remaining green onion, crushed peanuts, cilantro, and a wedge of lime.

Store in an airtight container in the refrigerator for up to 2 days.