- YIELDS | 4 SMALL SERVINGS
- PREP TIME | 10 MINS
- COOK TIME | 0 MINS
Who doesn’t love peanut butter? It is even better when mixed with other Asian flavors. I like to use zucchini because I can make wider “noodles.” I love zucchini’s delicate flavor, and the sauce clings to every nook and cranny. Don’t be surprised if your family asks for the dish often. It’s a keeper!
- 2 medium zucchinis
- 1/4 cup of smooth peanut butter, about 1 heaping tablespoon
- 2-3 tablespoons of warm, filtered water
- 1 tablespoon soy sauce or tamari
- 1 tablespoon fresh lime juice
- 2 teaspoons fish sauce*
- 2 teaspoons fresh ginger, grated, or 1 teaspoon powdered ginger
- 1/4 cup peanuts, coarsely chopped
- Chopped cilantro for garnish, optional
- Start by peeling the zucchinis and discarding the skin. Shave the zucchini into long ribbons. If you hit seeds, time to start the next zucchini. Pop the ribbons into a medium or large bowl.
- Mix the peanut butter with a tablespoon or two of warm filtered water and stir.
- Add the soy sauce or tamari, lime juice, fish sauce, and ginger, then stir. If the mixture is still too thick, add another small amount of the warm filtered water to thin it, until it reaches a semi-pourable consistency.
- Pour the sauce into the bowl with the zucchini and mix well.
- Top with chopped peanuts and a sprinkle of cilantro, if using.
I find it tastes best if you serve this dish immediately, but it can be covered and stored in the refrigerator for a day or two.
* If you haven’t tried fish sauce before, I encourage you to give a chance. It is a game changer. However, you can substitute rice vinegar if you’d prefer.
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