ZUCCHINI Noodles: Thai Peanut

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Recipe:

Vegetables:
​2 medium Zucchinis
2 medium Carrots
1 head of Broccoli
1 Anaheim Pepper
1 medium Red Onion
6 Crimini Mushrooms
2 cups chopped Purple Cabbage
4 Garlic Cloves
1/2 TBS Fresh Ginger

Coconut Oil for cooking
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Peanut Sauce:
1 cup Filtered Water
3/4 cup Peanut Butter (almond for Paleo version)
1/4 Coconut Aminos (replacement for soy sauce)
1 TBS Fish Sauce (I recommend Red Boat brand)

Toppings:
Fresh Basil & Cilantro
Raisins
Ground Peanuts
Green Onions

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Instructions:
Use a Julienne Peeler (I use this ONE) to peel your zucchini into noodles. You can also peel one of your carrots this way if you'd like.
​Chop broccoli and other carrot and start cooking medium heat in coconut oil. Add 1/4 cup water to steam and cover.
After 5 mins uncover and add in chopped pepper and onion.
Cook for another 5 minutes uncovered.
Add chopped mushrooms and cabbage.
Continue cooking till mushrooms begin releasing their fluid.
Put the Zucchini/Carrot Noodles in another pan on medium heat and cook covered for 5 mins and then uncovered for 5 mins.
Add garlic and ginger to vegetables and cook for a few more mins then take of heat.
Start making Peanut Sauce.
Bring 1 cup of water to a boil in a sauce pan.
Add 3/4 cup peanut butter, 1/4 coconut aminos and 1 TBS fish sauce.
Stir sauce till it's well combined.

Layer the vegetables on the noodles, pour peanut sauce over the top and add toppings.
You can add your own flair to this with different vegetables and meat/seafood.

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