Thai Peanut Rainbow Noodles

 

Take your taste buds on a trip with these crunchy raw noodles! As spiralizer recipes go, this is definitely one of the most fun and festive ones out there. The colors, along with the unique shape of the noodles, make this dish almost too pretty to eat! But you must because the nutrient-dense ingredients are waiting to offer you their abundant plant goodness.

Thai Peanut Rainbow Noodles

Ingredients

Peanut Dressing

 ¼ cup organic peanut butter (smooth or chunky, unsweetened)

 2 tbsp organic tamari (reduced-sodium or coconut aminos)

 1 tbsp organic rice vinegar, unseasoned

 1 tbsp lime juice (freshly squeezed)

 1 tbsp maple syrup (or date paste, link in Chef’s Notes)

 ½ tsp ginger (grated)

 ½ tsp garlic (grated)

 1 tsp chili sauce (Sambal Oelek or Sriracha, optional)

 1 cup red cabbage (spiralized)

 1 red pepper (spiralized)

 2 carrots (spiralized)

 ½ cup organic edamame (deshelled, frozen or fresh)

 2 green onion (sliced. green and white portions)

 2 tbsp organic peanuts (crushed, optional)

 ¼ cup cilantro (chopped, optional)

 2 lime wedges (or more, for serving)

 red pepper flakes (to taste, optional)

Directions

1

Make your dressing: In a small bowl, add the peanut dressing ingredients. Mix well, until all of the peanut butter is dissolved.

2

Assemble your noodle bowl: Split the zucchini, carrots, red pepper, and edamame between two bowls.

3

Add 4-6 tablespoons of dressing to each bowl (or more if you’d like).

4

Top with green onion, peanuts, and cilantro, if desired.

5

Serve with lime wedges and sprinkle red pepper flakes on top, if desired.

Chef's Notes

Substitutions
Use zucchini, beets, or red onion in place of the other spiralized vegetables.

Instead of peanut butter use almond butter.

Include your favorite legume in place of edamame.

Sugar-free
Instead of maple syrup use date paste.

https://foodrevolution.org/recipes/thai-peanut-rainbow-noodles/