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Tasty Thai Zoodles with Almond Butter Sauce

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Ingredients
  

  • 1 orange & red pepper chopped add yellow too!
  • 1 onion chopped
  • 2 large zucchini - spiralized
  • 4 large carrots - spiralized
  • Almond Butter Sauce:
  • 1/4 cup almond butter I love the fresh grind option my local Whole Foods has
  • 1/2 cup broth I used vegetable to keep it vegetarian but you can use chicken
  • 1/4 cup oil sesame would go great, I used EVOO and it worked fine
  • 1 Tbs coconut flour
  • 1/4 cup coconut aminos
  • 2 Tbs apple cider vinegar
  • 2 garlic cloves - chopped I sometimes use frozen cubes for faster prep
  • 1 Tbs fresh lime juice

Instructions
 

  • In a large pan add the oil over medium-high heat
  • Add in peppers and onions - cover to have them cook faster and soften up a bit.
  • Then add in the carrots and cook for a few minutes before adding in the zucchini.
  • Once cooked through remove from pan and add to a large bowl so the zucchini stops cooking.
  • You can start the almond butter sauce while the veggies are cooking. Bring all ingredients for the sauce to a low simmer until smooth & creamy.
  • Once the sauce is done pour it over the veggies and mix well to combine.
  • Add in any protein if you wish.
  • Top with sesame seeds and/or almond slices to finish it off!
  • Enjoy!