Ingredients
Zoodles:
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1/3 yellow onion, sliced
- 1 can water chestnuts, drained
- 1 large carrot, peeled and diced
- 1 bundle of fresh cilantro, chopped
- 2-4 limes, quartered
- 4-6 zucchini, spiralized
- 1-2 tbsp Olivino Persian Lime Olive Oil
Thai Peanut Sauce:
- 1 tbsp Olivino Toasted Seseame Oil
- 1 tbsp Olivino Honey Ginger Balsamic
- 1/4 cup Sugar Free Peanut Butter
- 3 cloves garlic, minced
- 2 tbsp Honey (we use Cloister Arbol Pepper Honey)
- 1-3 tsp Sriracha
- 2 tbsp Coconut Milk (full fat)
Directions
Thai Peanut Sauce:
- Whisk all ingredients together until creamy and set aside
Zoodles:
- Heat pan with olive oil and add all the vegetables (except the zoodles) and saute until desired tenderness. Add zucchini zoodles and the Thai Peanut Sauce and cook for an additional 2 minutes, or until zoodles are hot.