Thai Basil Zucchini Noodles

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free, while salt + water is a budget-friendly substitute.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is healthier, while sunflower seed butter is often cheaper.

Start by making zucchini noodles using a special peeler to create spaghetti-like strands from the zucchinis.

Boil about half a gallon of water in a pot and add 1 teaspoon of salt to it for flavor.

Drop the zucchini noodles into the boiling water for a brief moment, then immediately drain and rinse them in the sink to keep them mostly raw but slightly wilted.

Leave the drained zucchini noodles to sit on top of the pot while preparing the sauce.

In a blender, add 1 cup of coconut milk.

Take 1 whole jalapeno pepper, cut it in quarters, remove the seeds and pith, and add it to the blender.

Add 2 tablespoons of powdered peanut butter to the blender for flavor without the fat.

Peel a walnut-sized piece of ginger using a spoon and add it to the blender.

Zest the lime using a microplane grater, then add the zest to the blender.

Cut the lime in half and squeeze the juice into the blender, ensuring to extract as much juice as possible from both halves.

Add 1 teaspoon of salt to the blender and blend all the ingredients together until smooth, tasting to adjust seasoning if necessary.

Combine the zucchini noodles with about half of the dressing from the blender, mixing well to coat the noodles.

Taste the mixture to ensure the flavor is good and adjust if needed.

Roll up 4 fresh basil leaves and slice them thinly (chiffonade) before adding them to the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens