Thai Zoodle, Fresh and Flavourful!

A few months ago I bought a spiralizer and started really loving zoodles or courgettis. It is so easy to take up a zucchini and transform it into noodles. Since I’m gluten-free, this is the perfect option as it is inexpensive and replaces wheat pastas really well. I really like to make thicker noodles that remind me of udon noodles. To go with this, I made a Thai-inspired stir fry with a glorious peanut butter sauce. Yum!

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I really like how the zoodles keep this dish light, yet satisfying. The creamy peanut butter sauce makes everything gooey and comforting; something you don’t need to feel guilty about as you are basically eating a vegetable bowl. Amazing!

Here is what you need:

For the sauce:

  • 1/2 cup peanut butter (I used crunchy, but use the type your prefer)
  • 1/4 cup maple syrup
  • 2 tbsp soy sauce
  • 1 tsp sriracha
  • 1/4 cup water
  • 1 tbs sesame oil

For the strir fry:

  • onion
  • 2 cloves of garlic
  • 200g firm tofu
  • 4 large oyster mushrooms
  • 2 cups shredded carrots (or about 4 to 6 medium size carrots in julienne)
  • 4 green onions
  • 2 tbs water

To serve:

  • 1 spiralized zucchini per person
  • cilantro and thai basil leaves

Here is what you do:

  1. Mince all the stir fry ingredients or cut them to bite size pieces.
  2. In a large sauce pan, add the 2 tbs of water and sauté the onion and garlic until fragrant.
  3. Add the mushrooms and sauté on high heat until their water is out, and they have a nice golden colour. Remove from the pan and set aside.
  4. Add the tofu to your pan and stir until golden. You can use a little bit of water or a tablespoon of oil to prevent sticking . Add the mushrooms, onions and garlic back and mix well. Add the carrots and green onions and sauté until everything is cooked. Turn off the heat. If you want to cook your zoodles a little bit, I suggest removing the stir fry from the pan and using it to soften the zucchini noodles by letting them sit in the hot pan while you prepare the sauce.
  5. In your blender, add all the sauce ingredients but the water and start mixing. Add the water gradually until you get a consistency you like.
  6. Add the sauce to the stir fried vegetables and mix until everything is well coated.
  7. Serve a generous amount of vegetables on top of the zoodles and garnish with cilantro and Thai basil.

This recipe is very quick to make and is full of flavour. It is also quite filling and makes for a fun lunch. You can easily personalize it to use the vegetables you have on hand, and you could also add some toasted sesame seeds as garnish. Anyways, let me know if you try this out!

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Easy Thai Inspired Salad Dressing

While in San Francisco, one of the best salads we had was the Thai Salad from Hot Spud. Nothing fancy, but the spicy peanut dressing was really tasty and delicious.

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So, I tried to make something similar to it, and this is what I came up with.

This dressing is very creamy, adds a ton of flavour, gives you some protein and is a breeze to make. You don’t even need a blender! What else it there to ask for?

I don’t think there is much “Thai-ness” to this, but it is very yummy, so please give it a try!

Here is what you need:

  • the juice of 1 lime (about 1/3 cup) + the zest of it
  • 1 tbs sesame oil
  • 2-3 tbs of crunchy peanut butter
  • 1 tsp tahini butter
  • 1/2 – 1 tsp of sriracha hot sauce
  • 1/3 – 1/2 cup of water
  • salt

Here is what you do:

  1. Mix the lime juice and zest, sesame oil, hot sauce, tahini and peanut butter together.
  2. Add water until you get the consistency you enjoy most.
  3. Add salt to taste and mix well.

This dressing will keep for about a week in the fridge.

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What I like about this sauce is that you don’t have to make a salad dressing: depending on the amount of water you put in, you can use this as a spread for sandwiches, a quick pasta sauce to eat with noodles and a bunch of greens, a dipping sauce for vegetables, and the list goes on and on.

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For this salad, I use chicory lettuce (also known as curly endive), cilantro, green apples, pomegranate seeds, beets, roasted potatoes and yams, and walnuts: a one dish, filling and tasty salad. Yum!

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Let me know if you try this out and if you like it 🙂 What’s your favourite salad dressing?