I made this recipe twice in a week. The husband isn’t a peanut butter fan and every time I make something like this he isn’t impressed. I thought this would be a perfect dish for myself to eat during the week. I had enough sauce for two bowls of noodles plus extra to dip my chicken in, perfecto.
*Recipe adapted from Can You Stay For Dinner?
1 TBS grated ginger
1 garlic clove
1/3 cup natural creamy peanut butter
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 teaspoon (packed) light brown sugar * I used PureVia as a substitute, honey would work too.
1 teaspoon Sriracha
1 teaspoon toasted sesame oil
4 tablespoons water (room temperature, add them 2 TBSP at a time until desired consistency)
3 Zucchini, spiraled
1 large carrot, grated
½ large seedless cucumber, chopped
4 scallions, chopped
¼ cup roasted, unsalted peanuts, chopped
Make the peanut sauce: In a food processor or blender, I used my magic bullet. combine the ginger, garlic, peanut butter, soy sauce, lime juice, sugar (or substitute) Sriracha, sesame oil, and 3 tablespoons room temperature water. Pulse until smooth, adding 1 more tablespoon of water if needed to give the sauce a pourable, silky consistency.
In a large bowl, combine the zucchini, carrots, cucumber, and scallions. Pour the peanut sauce on top and toss well to coat all of the squash noodles and veggies. Sprinkle with peanuts and drizzle with Sriracha.
*Note, this does not hold up well. Only dress what you want to eat, save the rest for later.