Noodles are amazing. Italian, Thai, Japanese, or from any other type of international cuisine, noodles are the ultimate comfort food. One of the most commonly craved foods among my clients (and feedback from the fabulous Nutritionista community) is Thai food, and really, who can blame them? Thai food is delicious.
But unfortunately, the restaurant Thai dishes we typically choose are loaded with empty calories, MSG, and inflammatory ingredients. But as always, I have you covered with a quick and easy, healthy, and delicious alternative that allows you to indulge without the guilt. I love this hot for dinner, and then cold leftovers for lunch the next day and the perfect cold Thai noodle salad.
Enjoy! xoxo
Skinny Thai Peanut Noodles
Noodles:
3 medium zucchini, spiralized and drained (or black bean noodles, cooked according to package directions)
Veggies:
2 Tb coconut oil
1 onion, chopped
3 cloves of garlic, minced
4 C broccoli florets
1 red pepper, julienned
1 orange or yellow pepper, julienned
4 C bok choy, chopped
1 C bean sprouts
Pink Himalayan salt and fresh black pepper to taste
Garnish:
1/4 C chopped raw peanuts
2Tb fresh Thai basil, chiffonade
1/4C fresh cilantro or parsley, chopped
Spiralize the zucchini noodles (get my top tips for perfect zucchini noodles here) and set aside to drain for an hour or even overnight in the fridge. Prepare the peanut sauce (below) and set aside.
In a large wok, melt the coconut oil over medium-high heat. Add the onion and saute until slightly translucent. Add the garlic and saute for about 45 seconds, stirring constantly. You do not want the garlic to burn. Add the broccoli florets and peppers and stir-fry for about 3 minutes.
Add the bok choy and cook for 1-2 minutes, or until it just begins to wilt. Pour the peanut sauce over the vegetables and toss until the vegetables are all tender-crisp and the sauce is hot. Sprinkle with bean sprouts. Remove from heat and adjust seasoning to taste.
Toss the drained zucchini noodles with the vegetables until everything is evenly coated with peanut sauce. Garnish with chopped peanuts, Thai basil, cilantro, and a wedge of fresh lime. Enjoy – these noodles are amazing both hot and cold!
Raw Peanut Sauce
1/2C raw unsweetened peanut or almond butter
2Tb unsweetened coconut butter or fresh young Thai coconut meat
3Tb coconut aminos
1 teaspoon minced ginger
2 cloves of garlic
1 tsp sesame oil
1 Tb B grade maple syrup (not raw, use raw local honey or coconut nectar if you want to keep the sauce entirely raw.)
Juice of 1 lime
Zest of half a lime
Thai chili pepper, to taste
1-3Tb warm water
Pink Himalayan salt and fresh pepper (or cayenne), to taste
In a high-speed blender, combine all of the peanut sauce ingredients and blend until smooth. Adjust to taste and add a little more water if needed to thin the sauce to a thick and creamy consistency. This peanut sauce makes an awesome raw dip or dipping sauce for wraps and is also amazing cooked with the Thai noodles above. Enjoy!
How did these Thai Peanut Noodles turn out for you? Do you prefer them hot or cold? Let me know (and send me a pic of you enjoying them) in the comments below, and on Facebook, Instagram, and Twitter!
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