Zucchini Noodles with Thai Chili Coconut Sauce

 Here is a fresh, raw, delicious Thai Zucchini Noodle recipe that makes a great main course or a fantastic side dish. The fresh Chili Coconut Sauce gives the freshly shredded vegetable noodles an authentic Thai taste. Spicy, coconut, pea-nutty flavor with some heat from a habanero or Thai chili pepper.

 

 

 

Ingredients

Sauce:

1/2 cup young coconut meat

2 Tbsp. raw coconut butter

1 habanero or Thai chili, seeds removed

2 Tbsp. raw peanut butter or almond butter

Coconut water as needed (or filtered water)

1 small 1/2 inch piece ginger

1 clove garlic

Sea salt to taste

Juice and zest of a small organic lime

Pasta:

4 small zucchini cut julienne or spiralized

1 bell pepper, cut julienne

1 medium carrot, cut julienne

1/4 cup finely shredded dried coconut plus more for sprinkling

  

Directions

1) In a blender, combine the sauce ingredients and process until smooth.

2) In a large bowl, combine the sauce with the zucchini and bell pepper, carrot and 1/4 cup coconut and toss to coat.

3) Place on two plates and sprinkle with additional coconut.  Serve!

You can purchase an Asian vegetable spiralizer at your local Asian grocery store, farmers market, or online. This model is the Cook Help vegetable spiralizer from William Sonoma. You can also get them at Sur La Table online for $59.95. There are other less expensive models that achieve the same shredded noodles. Just look online.