Zoodles con salsa tailandesa de cacahuete

Ingredientes

• 2 large zucchini (about 12 ounces each)
• kosher salt
• 2 tablespoons chicken broth
• 3 tablespoons PB2 powdered peanut butter
• 1/2 teaspoon creamy peanut butter
• 2 teaspoons honey
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon olive oil (I recommend our Lime Olive Oil)
• 2 cloves garlic (finely minced or pressed)
• 2 teaspoons fresh minced ginger
• 2 green onions (chopped)
• handful of cilantro to taste (about 1/4 cup, more if desired)
• lime wedges
• 2 tablespoons chopped peanuts or cashews

Preparación

1. 1

   Run your zucchini through a spiralizer to form noodles. Place zucchini in a large mesh strainer over a bowl or the sink and toss with a sprinkling of kosher salt (I eyeball it, about 1/4 teaspoon should be fine). Let sit for 30-60 minutes, till much of the liquid is extracted. Press zucchini with a few paper towels to absorb any excess.

2. 2

   Place chicken broth, powdered peanut butter, regular peanut butter, honey, and soy sauce in a very small sauce pan and whisk to combine. Set aside for a moment.

3. 3

   Heat an extra large skillet to medium high heat and add olive oil. Add garlic and ginger and stir until fragrant. Add zucchini noodles and toss often with tongs for 2-3 minutes.

4. 4

   While zucchini is cooking, turn heat on peanut butter sauce. Heat until simmering, constantly stirring, until hot and bubbly. Mixture should thicken within a minute or so. Set aside. When noodles are tender-crisp, add peanut sauce and toss to combine. Add green onions and cilantro and toss well. Serve immediately and squeeze a fresh lime wedge over each serving. Top with nuts and additional green onions and cilantro if desired.