Vegan Thai zucchini noodles in peanut sauce

[carrotcake]

Ingr:

• 3 Zucchini
• 2 carrots
• 1 red and 1 yellow pepper
• 2 handfuls soybean sprouts
• 3 green onions
• 4 Tbsp chopped coriander (fresh)
• 1 garlic clove (chopped)
• 4 Tbsp peanut butter
• 1 lime, juiced
• 3 Tbsp soy sauce
• 0.5 tsp chopped ginger
• 0.5 tsp chili
• sesame seeds for garnish

1. Mix peanut butter, limejuice, ginger and chili in a small bowl.
2. Cut zucchinis, carrots and peppers in thin, spaghetti-like stripes
3. Heat up a frying pan (or a wok) with oil (I recommend grape seed oil). Stir-fry your veggies and garlic for 2 mins.
4. Wash & cut your green onions and mix with coriander in a large bowl.
5. Put in your veggies and your peanur butter mixture.
6. Garnish with more fresh cilantro and sesame seeds. Enjoooy!

 

[silva]

Mmmmmm. I was at my favorite Thai place so already inspired to make a stir fry! Such a good picture!
I'm one of those folks who taste cilantro (fresh coriander) as a strong detergent taste, but I found Thai (holy) basil works really well instead.

 

[carrotcake]

Hiya! If you ever try the recipe out with thai basil, let me know how it tastes!