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. |  |
