|Spiralized zucchini noodles with raw Thai Peanut Sauce, on a spinach bed.|
Serve peanut noodles over a bed of raw spinach (as pictured here) or with a side of steamed broccoli or garlic green beans to complete the meal. A simple salad of grated carrots, chopped tomatoes and fresh parsley makes a delightful companion dish as well.
Beyond noodles, versatile Thai peanut sauce is delicious with grilled tempeh, on brown rice, or as a dip for baked sweet potato wedges, carrots and even celery sticks. Try it!
Easy & Amazing Thai Peanut Sauce
Amounts given below serve one or two, depending on appetite. Save any leftover sauce in the fridge and consume within one week.
3 Tbs organic peanut butter (or raw almond butter)
1.5 Tbs tamari, nama shoyu or coconut aminos
Juice of one lime or lemon (2 to 3 Tbs juice)
1 Tbs raw honey or agave, or 6 drops liquid stevia
1 small clove garlic, minced or finely grated
1 or 2 tsp minced or finely grated ginger root
1/4 tsp red pepper flakes
up to ¼ cup water, or as needed, for consistency
Garnishes (use any or all)
Chopped cilantro, chives or scallions, minced chili pepper, chopped peanuts, lime wedges.
Directions: Using a fork, briskly beat together all sauce ingredients in a medium bowl, adding the water slowly at the end until desired consistency is reached. Taste and adjust seasonings for salty, sweet, hot and sour. Pour over noodles, top with garnishes and dig in.
(I told you it was easy. Amazing, right?) ♥