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Takeout is undeniably convenient, and it’s hard to replicate at home – especially if you’re trying to swap not-so-clean ingredients for healthier options or adjust a recipe to suit your dietary preferences. While low-carb, low-calorie and nut-free dishes are available at some restaurants, finding a meal that meets your needs perfectly isn’t easy. And that’s exactly why our Spicy Thai “Peanut” Zoodles deserve to take the place of takeout tonight.
We’ve taken the traditional spicy Thai noodles made with a hot, creamy peanut-based sauce and tweaked them, keeping all of the flavor but cutting back on carbs. And we’ve even eliminated the peanuts! If you’ve long been craving a deliciously spicy, zingy Thai peanut sauce but live with a peanut allergy, this recipe can satisfy your taste buds.
Our version, which uses zucchini noodles (or zoodles), brings together all of the classic peanut sauce ingredients with your choice of nut butter. Sunflower seed or almond butter makes for a sauce that’s just as creamy and nutty, but without any traces of peanuts. Prefer something different? You can sub in your favorite butter and make it just as delicious. And if you’re Paleo or keto, this dish can satisfy your noodle cravings without delivering a whole lot of carbs.
And there’s another reason to love this noodle dish. It’s made with plant-based ingredients, minus the fish sauce you’ll need to add some depth to the “peanut” sauce. Swap out traditional fish sauce for a vegan or vegetarian alternative, and you can easily make it perfect for your preferences.
Now that’s a meal that’s way better than takeout.
Spicy Thai “Peanut” Zoodles
- In a medium bowl, whisk together the almond butter, lime juice, coconut aminos, fish sauce, hot sauce, ginger, and garlic until fairly smooth. If the sauce seems too thick, add 1-2 tablespoons of water to help thin it out.
- Place the sauce and the zucchini noodles in a large skillet set over medium heat. Cook, stirring frequently, until heated through, 3-4 minutes.
- Serve noodles and sauce topped with cilantro, red pepper flakes, and lime wedges.
Recipe courtesy of Paleo Magazine