For Peanut Sauce:
- ½ cup powdered peanut butter
- 2 Tbsp lime juice
- 1 Tbsp lime zest
- 2 Tbsp low-sodium soy sauce
- 2 tsp grated fresh ginger
- ½ tsp red pepper flakes
- 2 – 3 Tbsp water (to thin sauce)
For Zucchini Noodles:
- 4 medium zucchini
- 2 tsp olive oil
- Cooking spray
- 2 lb raw shrimp, peeled and de-veined
- 1 cup chopped or sliced bell pepper
- ½ cup chopped scallion
- 3 whole eggs
- ½ cup bean sprouts
- ½ cup fresh cilantro
- 2 Tbsp sesame seeds, preferably black
Combine peanut sauce ingredients in a small bowl, and set aside.
Prepare zucchini noodles using a mandolin, julienne peeler, or spiralizer.
Heat olive oil in large skillet over medium-high heat. Add zucchini noodles and cook, stirring occasionally, for 2 to 3 minutes. Remove the noodles from the pan, and drain the excess water.
Heat a separate large sauté pan over medium-high heat, and lightly grease with cooking spray. Add the shrimp, and cook until shrimp is tender and becomes pink, about 3 to 4 minutes.
Add the bell pepper and green onion, and cook for about 1 to 2 minutes, until tender. Add the eggs, and stir in with the vegetables, until the eggs are cooked.
Add the zucchini noodles back into the same pan, and then add the sauce. Cook for about 1 more minute, until the zucchini noodles are heated through. Stir in the bean sprouts, cilantro, and sesame seeds, and serve immediately.
1 LEANER | 3 GREEN | 3 CONDIMENTS | 1 HEALTHY FAT
- Calories: 370
- Fat: 13g
- Carbohydrates: 20g
- Protein: 46g
Keywords: zucchini, zucchini noodles, thai food