Thursday, January 16, 2014

Paleo Thai Zucchini & Carrot Noodles


I made this dish because I couldn't wait to try out the spiralizer I received for Christmas. I've always done a pretty good job making vegetable noodles with my mandoline, but I'll admit they were never evenly sliced and I always worried about losing a finger in the process!

I didn't include protein in these as I served the alongside some spicy chicken drumsticks (recipe to come tomorrow). I do think they'd taste delicious with some chicken or pork mixed right in though. I would probably increase the sauce to ensure the meat would get well-coated.

You can add in some more vegetables if you have them on hand, and can adjust the spice level to suit your tastebuds.

Paleo Thai Zucchini & Carrot Noodles

1 tbs. nut butter (sub sunflower seed butter for nut-free)
juice of 1/2 lime (I used the rest to squirt on the finished dish)
1/2 tbs. raw honey or stevia
2 minced garlic cloves
1 tsp. sriracha or other garlic chili paste (use less for mild results)
2 peeled medium zucchini
2 peeled medium carrots
1 firm avocado, peeled & diced
1/2 cup minced mint and cilantro
1 tbs. black sesame seeds
1/4 cup raw cashew pieces

Combine nut butter, lime juice, sweetener, garlic and garlic chili paste in a small bowl. If your nut butter is very thick you can heat on a stove top over low heat until well-blended.

Using a julienne peeler, mandoline or whatever kitchen prop you have to julienne the zucchini and carrots.

Put carrots and zucchini in a salad bowl and add avocado. Gently stir in a little bit of dressing, then top with minced herbs, sesame seeds and cashews.

2 comments:

  1. I love the colors, looks wonderful! I just happen to have all the ingredients on hand so this is happening for lunch. I also have some drumsticks in the fridge and look forward to the spicy drumstick recipe!

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    1. Hope you liked the noodles, and the accompanying drumsticks just went live too! Thanks Al!

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