Thai Peanut Noodles with Spiraled Zucchini

Ingredients

• 4 medium Zucchini
• 1/2 cup Peanut Butter
• 3 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 2 tbsp Maple Syrup
• 1 tsp Sesame Oil
• 1 tsp Ginger
• 1 clove Garlic
• 1/4 tsp Red Pepper Flakes
• 1 tbsp Toasted Sesame Seeds
• 2 tbsp Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the 4 medium zucchini by spiralizing them into noodles. You can leave them raw for a crisp texture, or if you prefer them slightly softened, place them in a non-stick skillet over medium heat (around 176.7°C/175°C) for 2 to 3 minutes, stirring occasionally, until they are just tender but still have a slight bite. Remove from heat and set aside.
2. 2In a medium bowl, combine the 1/2 cup peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons maple syrup, 1 teaspoon sesame oil, 1 teaspoon ginger, 1 clove garlic (minced or grated), and 1/4 teaspoon red pepper flakes.
3. 3Whisk all the ingredients in the bowl together until the sauce is smooth and creamy. If the sauce seems too thick, you can add a teaspoon of water at a time until it reaches your desired consistency.
4. 4Add the prepared zucchini noodles to the bowl with the peanut sauce.
5. 5Gently toss the zucchini noodles with the sauce until they are evenly coated. Make sure every noodle is covered in the delicious peanut sauce.
6. 6Divide the Thai peanut noodles among 4 serving bowls.
7. 7Sprinkle the 1 tablespoon of toasted sesame seeds and the 2 tablespoons of green onions over the top of each serving.
8. 8Serve immediately, or cover and chill in the refrigerator for up to 2 hours before serving if you prefer them cold.

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