Vegan Thai zucchini noodles in peanut sauce

carrotcake

Newcomer
Joined
May 29, 2017
Reaction score
25
upload_2017-5-29_10-30-9.png
Ingr:
  • 3 Zucchini
  • 2 carrots
  • 1 red and 1 yellow pepper
  • 2 handfuls soybean sprouts
  • 3 green onions
  • 4 Tbsp chopped coriander (fresh)
  • 1 garlic clove (chopped)
  • 4 Tbsp peanut butter
  • 1 lime, juiced
  • 3 Tbsp soy sauce
  • 0.5 tsp chopped ginger
  • 0.5 tsp chili
  • sesame seeds for garnish
1. Mix peanut butter, limejuice, ginger and chili in a small bowl.
2. Cut zucchinis, carrots and peppers in thin, spaghetti-like stripes
3. Heat up a frying pan (or a wok) with oil (I recommend grape seed oil). Stir-fry your veggies and garlic for 2 mins.
4. Wash & cut your green onions and mix with coriander in a large bowl.
5. Put in your veggies and your peanur butter mixture.
6. Garnish with more fresh cilantro and sesame seeds. Enjoooy!
 
  • Like
Reactions: Second Summer
Mmmmmm. I was at my favorite Thai place so already inspired to make a stir fry! Such a good picture!
I'm one of those folks who taste cilantro (fresh coriander) as a strong detergent taste, but I found Thai (holy) basil works really well instead.
 
  • Like
Reactions: Second Summer