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!
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.
Rachel's Recipe Collection http://rachelsrecipecollection.com/
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
Print recipe
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. |  |
