Thai Peanut Zucchini Noodle Bowl

I LOVE anything Thai. Which is kind of annoying since I’ve never been to Thailand. But the Thai dishes I’ve had in the states make me swoon. And it makes me want to go to Thailand truly just for the food itself. If I could eat Thai curry for every meal, I 100% would. But since my wallet is currently saving up for a trip to Bali, I have to make due with my Thai-inspired dishes that are paleo and gluten free. And you know what? Carb friendly, too. I may be eating all the carbs I can get my hands on in France right now, but I’ve been dancing with lower carb lately back at home. It just makes me feel better. Luckily this dish doesn’t leave you feeling weighed down. Just satisfied and happy AF.

I’m digging this France life this week. Sure, I don’t have my obsessive 5:45am nespresso to sip on while my pup sits on my lap, but I do have French pastries and cheese. That being said, I haven’t even tried a pastry yet. I landed at 7:30am on Sunday and it’s been go-go-go ever since. Which means there hasn’t been much time for pastry hunting. Sure, I could grab one at a gas station since croissants are as easy to come by as taquitos are at gas stations in ‘Merica, but I feel like I could do better. Fingers crossed one just falls in my lap soon.

You know what might fall in my lap? A baguette. And sure, that may sound incredibly sexual, but I literally just mean a long, skinny loaf of bread. No innuendos, just fluffy, crunchy, beautiful bread. Who am I kidding, bread is sexual. And yesterday, while driving the countryside to Burgundy, I found a baguette kiosk. Just in the middle of a parking lot. Like one of those ‘donate your shoes today’ bins in the middle of a Walmart parking lot. But instead of donating your shoes, you donate your hard earned cash in hopes the bread comes out slightly warm and buttered. I may test it out soon.

Oh man, speaking of hard earned cash – one of the women on the trip got pickpocketed in Paris the other day. Why do people in France love pickpocketing? It’s like a sport over here. I trust no one so I rolled my cash up and kept mine in the ole prison wallet. Name that movie. The pickpocketers made a big scene on the train as a distraction, the WOMAN took the wallet out of my new friends purse, stole the cash from it then dropped the wallet and ran. I hate when women give us a bad rap. But I have to say, for being a common crook; she must have a heart in that dark soul of hers. Because taking the entire wallet just seems much easier.

To conclude – France loves history, pastries, cheese, wine, and pickpocketing. Always remember that the prison wallet never lets you down.

Want to save this recipe?

Just enter your email and get it sent to your inbox!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Subscribe

Thai Peanut Zucchini Noodle Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: juli
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 37 minutes
• Yield: 3-4 1x

Ingredients

Scale 1x2x3x

For the “peanut” sauce

• 1/3 cup sunflower seed butter
• 1/3 cup water
• 2 tablespoons honey
• 1 tablespoon coconut aminos
• 1 tablespoon lime juice
• 1 tablespoon sriracha
• 1 tablespoon sesame oil

For the noodles

• 2 tablespoons coconut oil
• 1/2 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 large zucchinis, peeled, spiralized and drained of any excess liquid (about 3 cups spiralized)
• 3 green onions, sliced
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• cilantro, for garnish

For the soft boiled eggs

• 3 eggs
• 1 1/2 cup water

Cook Mode Prevent your screen from going dark

Instructions

1. Place all ingredients for the peanut sauce in a blender and blend until smooth and combined. Set aside.
2. Peel and spiralize zucchini then squeeze out all excess liquid. Set aside.
3. Add coconut oil to a large nonstick sauté pan over medium heat. Add onions and bell peppers and cook for 10 minutes, tossing throughout to help cook evenly. Then add garlic, zucchini noodles, salt and red pepper flakes to cook for 3-4 minutes with the peppers and onions. Pour peanut sauce into the pan, turn the heat down to low and mix to combined everything. Cook for another 5 minutes.
4. While the sauce thickens, pour 1 1/2 cups of water to the basin of an instant pot. Place a steam basket or rack in the basin, add the eggs, secure lid, then press manual to high pressure and set time at 2 minutes. While the eggs cook, make a bowl filled with ice water. Once time is up, quick release the pressure then remove the eggs and place directly into the ice water for about 2 minutes to stop the cooking process.
5. Peel and cut the soft boiled eggs in half then place on top of the peanut noodles along with cilantro, for garnish!

_____________

More Zucchini Recipes You Might Love!

Chocolate Zucchini Muffins

Shrimp & Zucchini Pad Thai

Summer Zucchini Basil Frittata

Chocolate Zucchini Pancakes

___________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!