Thai Peanut Zoodles Recipe

Step 1

In a small mixing bowl, whisk together PEANUT BUTTER, SOY SAUCE, RICE VINEGAR, MAPLE SYRUP, GINGER, GARLIC, and CAYENNE until well-combined.

Step 2

Slowly add small amounts of WATER and continue whisking until sauce reaches desired consistency.

Step 3

In a large skillet, heat OIL on medium-high heat.

Step 4

Add GREEN ONION (white part only), CARROT, BELL PEPPER, and CABBAGE; sauté a few minutes until tender.

Step 5

Add spiralized ZUCCHINI; sauté about 2 minutes until zoodles start to soften. Turn off the heat.

Step 6

Gently fold in PEANUT SAUCE in small amounts as desired for consistency.

Step 7

Serve warm or chilled garnished with green onion tops, crushed peanuts, cilantro, and lime.

Step 8

To store, refrigerate in an airtight container up to 2 days.