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Peanut Thai Zucchini Noodles 20 minutes Basil Leaves Raw Peanuts Fresh Peas (divided) Ginger (grated) Lime (zested and juiced) Tamari Extra Virgin Olive Oil Sesame Oil Water Zucchini Red Pepper Flakes (to taste) 442 34g Saturated 5g 25g Fiber 10g 17g Saute noodles in a frying pan with a bit of olive oil before serving. To create the pesto, combine basil, peanuts, half of the peas, ginger, lime juice, lime zest, tamari, olive oil and sesame oil in a food processor. Add water, blend until smooth and set aside. (Note: You may need to add extra warm water 1 tablespoon at a time to reach desired consistency.) Use a spiralizer to turn the zucchini into noodles. (If you don't have a spiralizer, you can use a box grater to create noodles.) Toss the noodles in desired amount of pesto, add the remaining peas and then divide into bowls. Garnish with chopped peanuts, red pepper flakes and left over basil leaves. Enjoy! http://www.beyondyourscale.com
