Epic Thai Peanut Zucchini Noodles

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Today is a very special, much-anticipated day here in our newly renovated house and Deb’s Pots Studio in the woods! Brian is home!!!

Our son, Brian graduated from college (GWU) in May, packed a backpack and took off for Europe. He has had a summer full of adventure in 17 cities, culminating in hiking the Camino de Santiago with our beloved friend, Sam.

If you’ve been following the blog and/or you know me, you know that Brian is a serious food lover with a very sophisticated palate (Seriously, if you didn’t click on that link, do it; it’s a howl. It’s ok, I’ll wait). He tends to stay healthy by eating low carb, though rumor has it that he allowed himself plenty of leeway while traveling. So….what to feed him for his first meal home? Yes, we did message about it! He chose ribs. And with them, the veggie that I most associate with Brian…prepared in a completely new way.

So…as we speak, my slightly jet-lagged, but very cheerful son is eating zucchini noodles for breakfast. His comments: “These are awesome. The texture is amazing. And the peanut sauce is epic!”

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I have the amazing team at Cook’s Illustrated to thank for this idea. These brilliant folks suggested a fabulous way to make wide zucchini “noodles” (they call them “ribbons”). We’ve been enjoying the skinny ones made with a julienne peeler. These are done with a regular peeler. As soon as I saw the new ATK recipe, I knew I had to give them an Asian spin.

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Epic Thai Peanut Zucchini Noodles

These are great served warm, room temperature, or cold.

Make them paleo: substitute your favorite nut butter, and nut for the peanut butter and peanuts. Almonds or cashews are both wonderful here!

Save the cores for another use. I ground them up in the food processor the next day and made a wonderful zucchini bread. Bob ate it with peanut butter. Perfect, right? I’ll give you the recipe if you leave me a comment here on the blog.

Serves 4-6

Zucchini
4-6 small zucchini and/or yellow squash
1 large or 2 small scallions
1 tbs. peanut (or coconut or other nut) oil
salt

Peanut Sauce
1 tsp. grated fresh ginger (or use minced candied ginger)
3 tbs. peanut butter
1 tbs. soy sauce (gf if that’s a concern)
1 tsp. sriracha or Mongolian Fire Oil
1 tbs. rice wine vinegar
1 tbs. honey or agave
1 tbs. asian sesame oil
warm water, as needed, for thinning

Optional Garnishes
Fresh basil and/or mint, peanuts, scallions, extra sriracha or fire oil, soy sauce, lime

For the zucchini: Wash and dry the squash. Using a vegetable peeler, shave 3 or 4 wide strips down the length of the zucchini, forming wide noodles. Rotate the squash a quarter turn and repeat. Work your way around until you have a square and continue shaving ‘til you get to the seeds. Now, you have a big pile of “noodles.”

Cut the scallions so that you separate the white from the green parts. Cut the white lengthwise into strips, so that you have scallion “noodles.” Cut the green crosswise on the bias for garnish.

Heat up a large skillet or pot and add the oil. When it starts to shimmer, add the scallion white noodles. Toss them in the oil, then add the zucchini. Sprinkle with a bit of salt. Keep everything moving and saute’ until just wilted, then move quickly  to a bowl.

Sauce and Assembly: Whisk together all the sauce ingredients, adding a little warm water as needed to make a nice, thick sauce. Taste and adjust flavors as needed. It should taste bright, sweet, spicy and a bit salty. Dress the noodles with enough sauce to coat. Use any extra as garnish.

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A bit of website/blog news and business

It is my intention to make this website and blog a real resource. I’d love to know how to serve you better. Please! Leave me comments, let me know what you’d like me to share with you in the future. Ask me food and recipe questions. I’m here for your cooking and pottery needs!

If you’re not already doing so, please consider following the blog so you’ll never miss a post!!

I’m on Facebook, Pinterest, Tumblr, Twitter, and Instagram. Consider following me on any or all of them! I post pictures of almost everything I cook, every day (yes, my loved ones are very patient). Also, lots of Sadie, deer and occasional hummingbird photobombs.

And…stay tuned. I’m hoping to have a new on-line pottery store up and running in the near future!

Ohhh…and…I’m going to do a giveaway soon! What do you think? Tiny teabowl? Prep bowl?

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22 Responses to Epic Thai Peanut Zucchini Noodles

  1. Difficult to say what I admire more; your culinary treats or the lovely vessels you create to display them; I am definitely trying this latest recipe as a starch free alternative to spicy cold sesame/peanut noodles.

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  2. mmschweitzer says:

    Reading your blog is such a great way for me to start my day. You always leave me smiling and inspired! Zucchini and candied ginger just went onto my grocery list. Thank you Deb. xoxo

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  3. sandy says:

    I have so enjoyed your recipes and your blog and yes please include the zuccini bread recipe soon.I love the photos of all your work and am trying to decide what kind of plates I want to get.
    I think the idea of a give away is great.

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  4. debspots says:

    New York, USA.🌍🌎

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  5. Pingback: Vegan Thai Chickpea Curry Recipe

  6. Annie Green says:

    Made the zucchini noodles-
    loved it! TY Deb

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  7. Find My Rice says:

    Love the pictures! This looks delicious!

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  8. I made the zucchini noodles last night after my friend Annie told me she had made them and how wonderful they were. Well, it is now my new favorite dish! The two modifications I made was adding grilled shrimp (wild from Texas) on top of the zucchini noodles and used a crunchy peanut butter that provided a really great combination of textures. It had a bit of a good “Pad Thai” flavor.
    Along with the sharing of your recipes and their presentation on your beautiful dinnerware pieces, I particularly love the intimate way you connect with your readers through sharing so much in your life. You feel you are invited in…in more ways than one to the Dr.Deb, potter, chef, mother and wife “Deb experience.” Keep those posts coming. They are very inspirational on many levels!

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  9. We had all these zucchinis in the backyard garden all summer and I can’t believe I forgot to try making zucchini noodles!

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  10. Pingback: 2016 Summer Produce Guide | The Grateful Grazer

  11. Rosemary says:

    Great recipe since I am usually inundated with zucchini in the summer and really needed a new recipe. Thanks………… now I need a few more recipes for Persimmons…….. Have a loaded tree here in SW France. Made Persimmon and orange pie, persimmon and cranberry cinnamon muffins and persimmon and raisin cookies……………. all this week. Chutney on the list, but your ideas VERY WELCOME! Merci….. Great reading. Rosemary

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    • debspots says:

      Hi Rosemary, so glad you like the recipe. I wonder if my Upside Down Cookie Tart would work with persimmons? Don’t cook too long on the stove. Also, check out my Instagram feed for lots of persimmon salad ideas. Keep me posted.💕💕

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