Penut Thai Zoodles

Prep Time: 10 minutes
Cook Time: 20 minutes

​Ingredients: 

​2 Tbsp Organic Crunchy peanut butter
3 Tbsp Braggs amino acids
1 minced garlic cube
2 Tbsp ginger zest
Vegan Ramen noodles (optional) 
2 zucchini squash Zoodled
sugar snap peas
2 carrots
bamboo shoots
water chestnuts

Steps: 

(Optional Step) Fill sauce pan with water and dash of sea salt, bring to a boil on high heat, then add Ramen noodles and stir with chopsticks to prevent from sticking. Never add oil! When done cooking, strain water and rinse with cold water to stop the cooking process.

Wash and spiral zucchini squash. Put both to the side. 

In small bowl add 2 Tbsp peanut butter, 3 Tsp Coconut amino acids, 1 minced garlic cube, 2 Tsp Ginger zest, 1 squeezed lime juice. Mixed together thoroughly. Put aside.

Open and de-thaw Trader Joe’s Stir Fry Vegetables by rinsing with hot water over a strainer. I like to toss out the mushrooms because they become too soggy, but if you don’t mind leave them in. If you do NOT have this, you can add your own vegetables: carrots, snap peas, bamboo shoots, water chestnuts, bean sprouts, mushroom (optional). 

Then in a large fry pan or wok preferably, line with thin layer of avocado oil and stir in vegetables. Add 1/3 of mixed sauce. When about cooked add in zucchini and carrot zoodles, ramen noodles (optional) and remainder sauce. Stir till sauce is completely disbursed, then remove from heat. Zucchini gets soggy if over cooked, so do NOT overcook them, you just want to warm them up. That’s why I like to add spiraled carrots, they give the dish a nice crisp to it. 

Remove from heat, let cool and serve.