Although it is fall, sometimes I still want to have something light, healthy, and refreshing. Since I bought a julienne peeler the other day, I’ve been making zucchini noodles often. For person like me who loves noodles but doesn’t want to feel guilty when you overload, zucchini noodles are one of the healthier substitutions.
I would love to write more zucchini noodles recipes but let me start with this one. Cold zucchini noodles with peanut butter sauce somewhat reminds me of Taiwanese cold noodles. My father used to bring couple bags of take-out for dinner from this street vendor in my hometown Taichung. This traditional Taiwanese street food is perfect for summer night. But the typical sauce calls for both peanut butter sauce and sesame butter sauce, and the latter one is hard to find in Canadian grocery stores. Plus there are many other asian spices.
For making my life easier, I adapted the recipe from Epicurious and added lime juice, fish sauce, and worchester sauce. The twist makes it more close to Thai food rather than Taiwanese food. But it is still delicious!
This recipe serves approximately 2.
- 1/8 cup peanut butter
- 1/8 cup warm water
- 1/8 cup cilantro
- 1 1/2 tsp low sodium soy sauce
- 1 tsp fish sauce
- 1 tsp worchester sauce
- 1 lime for lime juice
- 2 cloves garlic, minced
- 2 Thai chili, chopped finely
- black pepper
- 1 large zucchini
- Mix all the ingredients, except for zucchini, in a bowl. Whisk it until it blends well. You can use your blender or food processor if you have one.
- Time to make your zucchini noodles with a julienne peeler, spiralizer, or mandolin! (Fun!) Try to avoid those small, handheld spiral cutters unless you know it definitely works. I had a poor one and it never worked.
- Drizzle the sauce on top of the zucchini noodles. And…TA-DA!