Thai Peanut Zucchini Noodles

Thai Peanut Zucchini Noodles

When you’re hungry but you really need to get work done in the afternoon, you might want to try this light lunch – you can eat this raw as a salad or heated. Prep the veggies a night ahead, so you’re good to go when the stomach starts rumbling.

thai-peanut-zucchini-noodles-by-marlene-schoepf-diet-icious

Ingredients for one

2 medium sized zucchini, 1 medium red bell pepper (or 1/2 red, 1/2 green), 1 small red onion, 4 Tbsp organic peanut sauce (yes, I cheat from time to time), 2 Tbsp roasted unsalted peanuts, 1/2 Tbsp olive oil (for hot lunch)

Prep your Veggies the Night Before

Using a spiralizer, cut the zucchini in spirals. Alternatively, use a sharp knife to cut zucchinis in thin, julienned strips to resemble noodles. Cut pepper and onion in strips. Store all veggies in an airtight container in your fridge. Use the veggies within 1 or 2 days as they don’t keep long once cut up.

Toss For a Salad

For a quick salad, toss veggies in the peanut sauce and top with peanuts. Done.

For a Hot Lunch

Heat olive oil, add onions and caramelize them quickly. Add peppers and toss for a minute. Add the peanut sauce and heat for 1 to 2 minutes. Lastly, add the zucchini noodles and toss quickly. Be careful to just toss them for 30 seconds or so. The longer you keep the “zoodles” on the heat, the more water you will end up with (and that’s ok if you like a ramen version of this dish – zucchini water makes for a tasty┬ásoup base). Plate in a deep bowl, top with peanuts and dig in!

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