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Nut Butter Blast: Peanutty Pad Thai Zoodles

September 7, 2016 By Dianne 2 Comments

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Peanutty Pad Thai Zoodles >> Dianne's Vegan KitchenLast year, Angela from Canned Time asked me to participate in her Veganized Family Favorites Desserts series. I created a Chocolate Cream Pie, and strangely, I won favorite dessert out of the 12 recipes that were in the series!

When Angela asked if I wanted to participate in another series this year, this time creating a recipe using nut butter, I jumped at the opportunity. I love cooking with nut butters, especially peanut butter, and I love Canned Time, so how could I say no?

Peanutty Pad Thai Zoodles >> Dianne's Vegan KitchenSpicy peanut sauce is my favorite way to cook with nut butter, so this Peanutty Pad Thai Zoodle recipe isn’t really a stretch for me. Canned Time’s Nut Butter Blast series was the perfect excuse for me to come up with a new recipe that uses it, though.

Making zucchini noodles – or zoodles – is a fun way to incorporate more veggies into your meals. It’s also a great option for hot evenings, when you don’t feel like cooking. And they’re gluten-free, so those with gluten and wheat sensitivities can enjoy “pasta” without having to worry about what’s in their food.

Peanutty Pad Thai Zoodles >> Dianne's Vegan Kitchen

I have a handy dandy spiralizer, but if you don’t, that doesn’t mean you can’t make zoodles. You can simply use a vegetable peeler to create long, thin noodles that resemble pappardelle or lasagna. A julienne peeler will create thinner noodles that resemble angel hair pasta.

This Peanutty Pad Thai Zoodles recipe is my entry into the Nut Butter Blast series. In this dish, cool, raw zucchini noodles are tossed together with vegetables and tofu and drenched with spicy peanut sauce. It’s one of my favorite ways to enjoy zucchini noodles, and I hope you like it, too!

Peanutty Pad Thai Zoodles >> Dianne's Vegan Kitchen

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Peanutty Pad Thai Zoodles

Author Dianne Wenz

Ingredients

  • ¼ cup natural creamy peanut butter
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons water
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamarind paste
  • 1 tablespoon lime juice
  • 1 tablespoon tamari
  • 1 teaspoon fresh ginger minced
  • 1 teaspoon garlic chili paste
  • 1 garlic clove minced
  • 2 medium zucchinis
  • 5- ounce package savory baked tofu diced
  • 2 cups napa cabbage shredded
  • 2 cups mung bean sprouts
  • 1 red bell pepper julienned
  • 2 carrots julienned
  • 2 scallions sliced
  • ¼ cup cilantro chopped
  • ¼ cup toasted peanuts chopped
  • 1 lime cut into wedges
  • Sriracha for serving, optional

Instructions

  1. In a small bowl, whisk together the peanut butter, rice wine vinegar, water, sesame oil, tamarind paste, lime juice, tamari, ginger, garlic chili paste, and garlic.
  2. If you have a spiralizer, spiralize the zucchinis. If not, use a vegetable peeler or julienne peeler to slice the zucchinis into thin strips.
  3. In a large bowl, toss together the zucchini, cabbage, red pepper, carrots, scallions, and cilantro. Gently toss in the dressing.
  4. Divide the noodles into two bowls. Garnish with peanuts and lime wedges. Serve with Sriracha, if using.

Peanutty Pad Thai Zoodles >> Dianne's Vegan Kitchen

 

Filed Under: Vegan Main Dish Recipes, Vegan Recipes Tagged With: Canned Time, dinner, gluten free, lunch, Nut Butter Blast, Pad Thai, Pad Thai Zoodles, Plant-based food, plant-based recipe, raw, Recipe, Spicy Peanut Sauce, Vegan, vegan food, vegan recipe, zoodles, zucchini

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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Reader Interactions

   

Comments

  1. Angela McKee says

    September 7, 2016 at 8:47 AM

    Looks so good Dianne!
    Thanks so much for joining my guest bloggers again this year

    Reply
    • Dianne says

      September 7, 2016 at 1:38 PM

      Thanks for including me, Angela!

      Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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