Creamy Thai Noodles Low-Calories Low-Fat

I love Thai food and basically anything a bit spicy and was craving something spicy, but, not hot. I had not spiraled anything all week so I was also having “spiralizing” withdrawals, too. I have been spiralizing squash for a few months now ever since I saw Mee Tracy McCormick on PBS television demonstrating one of her spiraled recipes from her book My Kitchen Cure. I was amazed by her story and her food challenges. Her story and her matter-of-fact attitude towards food inspired me to healthier eating. (read more below)

Creamy Thai Orange Noodles

2014-08-01 00:21:48

Serves 1

Fresh and light Thai inspired noodle dish that's good for lunch or dinner!

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Prep Time

50 min

Cook Time

15 min

Total Time

30 min

Prep Time

50 min

Cook Time

15 min

Total Time

30 min

Ingredients

1 medium spiralized zucchini
1 teaspoon ginger minced
2 teaspoons grape seed oil
1/8 teaspoon red pepper flakes
1 teaspoon coarsely chopped peanuts
1 medium garlic clove minced
3 tablespoons vegetable or chicken broth
2 teaspoons apple vinegar
2 teaspoons Bragg's Liquid Amino (or low-sodium soy sauce)
1/8 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon green onion sliced thinly (optional)
1 teaspoon of peanuts for garnish topping (optional)
1-2 large leaves of Thai basil or other basil

Instructions

Heat oil in a large skillet and saute garlic, ginger and red pepper over medium-high heat for 1 minute, stirring constantly.
Add peanuts, broth, apple vinegar, soy sauce and sugar. Mix well over medium-high heat.
Combine corn starch and water and mix well to dissolve.
Slowly stream the corn starch mixture into the liquid mixture and stir continuously until sauce boils.
Add zucchini noodles, toss to cover with sauce, about 2-3 minutes, or until desired tenderness.
Garnish with remaining chopped peanuts, green onion and basil.

Notes

This recipe cooks fast and you don't want to burn the garlic, or over cook the sauce. I recommend having all the ingredients prepared in little holding dishes next to the stove.
Also, the zucchini noodles will cook fast, too. If you like your zucchini noodles more on the raw side, I would remove the sauce from the heat, then coat the noodles quickly.

By Rachel Paris

The Paris Bee http://rachelsrecipecollection.com/

For those who haven’t tried this, substituting pasta with zucchini or yellow summer squash is just good. Like Mee’s zucchini pasta she was making on tv, this recipe is full of flavor and is very satisfying. It’s fresh and light in taste, but very filling, too. I love that it’s super fast to make and prepare and most of the ingredients are available at any grocery store. Of course, you don’t have to “spiralize” your zucchini, but this tool makes the zucchini/pasta substiution a whole lot easier, especially if you’re not too keen on making this switch. I really didn’t like zucchini much but in the noodle form I LOVE it. It’s acts just like pasta because I can be infused with any sauce and therefore is almost the same as your common pasta. Of course, there is a veggie-ness and not a doughy-ness of the pasta, but it’s really good! I peeled a yellow summer squash, spiralized it and presented “spaghetti” to my husband. He was game for half squash and half pasta, but I served him all yellow squash and he liked it thinking there was pasta in it.

I’m sure many of you are already “hip” to the zucchini noodles/pasta switcher roony, and I don’t have to convince you of how good and heathly these types of dishes are so I hope you like this creamy Thai noodle dish!

Creamy Thai Orange Noodles

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Ingredients

2-3 Small Zucchini (small or large spiral blade)
1 teaspoon ginger (minced or 1/2 teaspoon dry ginger)
2 teaspoons grapeseed oil
1 pinch pepper flakes
1 teaspoon peanuts (chopped)
1 Medium garlic clove (minced)
3 tablespoons chicken or veggie broth
2 teaspoons apple vinegar
2 teaspoons low sodium soy sauce
1/8 teaspoon sugar
1 teaspoon corn starch
1 tablespoon water
1 tablespoon green onions (sliced thinly - optional)
1 teaspoon peanuts (chopped - optional)
1-2 Large Thai basil leaves (sliced thinly - optional)

Directions

Step 1	Heat oil in a large skillet and saute garlic, ginger and red pepper over medium-high heat for 1 minute, stirring constantly.
Step 2	Add peanuts, broth, apple vinegar, soy sauce and sugar. Mix well over medium-high heat.
Step 3	Combine corn starch and water and mix well to dissolve.
Step 4	Slowly stream the corn starch mixture into the liquid mixture and stir continuously until sauce boils.
Step 5	Add zucchini noodles, toss to cover with sauce, about 2-3 minutes, or until desired tenderness.
Step 6	Garnish with remaining chopped peanuts, green onion and basil.