Exciting news.. You can eat gluten free and still eat delicious thai noodles! We finally gave in and bought a Spirooli vegetable slicer. It’s definitely worth the $20, especially if you’re going to use it all of the time. My husband and I already can’t get enough of this awesome contraption. We want to run everything through it. We’re having a ton of fun over here.. You can order it here!
This meal does not have to be just for the gluten intolerant. As with all of my other recipes, this dish is just as delicious as it is nutritious. Spice this dish to your liking. We are huge fans of spicy food, so of course we added a glorious amount of sriracha! You DO NOT have to sacrifice flavor for healthy food, and this recipe surely does prove that!
- 4 medium zucchini, peeled and spiralized (you can also used a julienne peeler)
- 1 1/4 cups smooth nut butter (we used sunflower seed butter)
- 2 tablespoons lime juice
- 2 tablespoons coconut aminos or tamari
- 1 teaspoon fish sauce (unless you’re making this vegan)
- 1 teaspoon hot sauce
- 2 teaspoons ginger, freshly grated
- 2 cloves garlic, minced or crushed
- 1/4 cup cilantro, finely chopped (optional)
Process:
2. Combine remaining ingredients in a medium sized bowl and mix until smooth.
3. Toss sauce onto prepared zucchini and heat “zoodles” in a large skillet over medium heat until dish is hot.
4. Enjoy with red pepper flakes, cilantro, lime and whatever else you’d like!
