Thai Chili Coconut Zucchini Noodles

    • Difficulty
    • Easy
  • 12345 (No Ratings Yet)

Chef Amy Lyons describes her recipe as “sweet and spicy, yet savory, with a kick!” This is an easy entree to whip up for lunch or dinner, and would make a great dish to bring to a raw potluck as well. You can choose to either julienne your zucchini or spiralize with a spirooli. This recipe is light, yet totally satisfying at the same time, and possesses those wonderful traditional Thai flavors of chili, ginger, garlic and coconut.

 

 

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 juilenne or spiralized

1 bell pepper, cut julienne

1 medium carrot, cut julienne

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

 

Instructions

 

 

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

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

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

 

 

Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

Leave a Reply