A Master Class in Thai Veggetti

Thanks for this super fun caricature, William Perlman! (Friend of Abbie Live!)

All right.  The name, "Veggetti" is NOT GOOD.  But this Thai Zucchini dish is simply sublime.  Seriously yummy on every level.  And the best part about it -- it's healthy!!!  

My secret ingredient...Peanut Powder!  85% less fat than your typical peanut butter -- but it still has all of the amazing peanut buttery flavor!  

Grab your chopsticks -- and dig in!

Here's what you need...

My Thai inspiration!

Sauce First!!

1 Tbs Low Sodium Soy Sauce

1 tsp Sesame Oil

1 1/2 tsp Fish Sauce

2 tsp Rice Vinegar

1 tsp Agave

2 tsp Peanut Butter Powder

1 Small Clove Garlic (crushed)

1 Lime (Half for Sauce / Half to top Zucchini noodles)

1 tsp Ginger

Dash of Red Pepper Flakes

Noodles and Toppings!

1 - 2 Zucchini

1/2 Carrot

1 Jalapeano

1 large handful of Cilantro (chopped)

1 small handful of Mint leaves (chopped)

1 avocado

2 Green Onions

Kosher salt and Freshly ground black pepper

1/4 Cup Sunflower Seeds (or however many you want!)

A little sauce goes a long way!!  

Here's how you make it...

Combine all ingredients for sauce and whisk together.  You can add cilantro to your sauce or add cilantro at the end -- either way.  Set sauce aside.

Grab your Veggetti and start spiralizing!  Depending upon the size of your zucchini, you may want to use two!  Remember, this will be a cold / no-cook meal.    Once your "non-noodles" are spiralized, add the sauce and all of your toppings.  

This is the time to get creative!!  Add whatever toppings you want!  Try edamame on top - or if you like it extra spicy, a little Sriracha would definitely give it some added kick! 

Check out my LIVE tutorial!  I hope you can join me LIVE on FB at @AbbieLive!!  Otherwise, you can catch my videos on my YouTube channel here!  Please SUBSCRIBE! xoxo