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Zucchini Noodles in a Thai Peanut Sauce

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Zucchini Noodles in a Thai Peanut Sauce


Check off ingredients as you shop!

  • Coconut Oil, 1 tsp
  • Garlic, 2 cloves
  • Ginger Root, 1.5 Tbsps
  • Sweet, Red Peppers, 0.5 cups
  • Shelled Edamame Soybeans, 1 cup
  • Natural Creamy Peanut Butter, 2 Tbsps
  • Lime juice, 0.5 lime
  • Water, 1.5 Tbsps
  • Ground Chili Paste, 1 tsp
  • Basil, 2 Tbsps
  • Peanuts, 2 Tbsps
  • 2 Zucchini
  • Carrots, 0.25 cup
  • 0.5 Red Bell Pepper

Nutritional Info

  • Serving Size: 2
  • Calories: 352
  • Carbs: 28 g
  • Fat: 19 g
  • Protein: 22 g
  • Sodium: 158 mg
  • Sugar: 9 g


Use a mandoline or hand-held peeler to make zucchini noodles. Set aside. (This Mandoline V-Slicer works great.)

In a large skillet, heat coconut oil and sauté the garlic, ginger, and red onion. Once onion is translucent and fragrant, stir in the red bell pepper, carrot slices and cooked edamame. Cook for 2-3 minutes.

Add a pinch of sea salt to the mixture, then add the lime juice, peanut butter, chili paste, and a little water to thin out the sauce.

Place the zucchini noodles into the skillet and stir them around quite a bit so that the sauce coats them. Cook in sauce for about 8-10 minutes.

Remove from heat, plate, and top with fresh basil and chopped peanuts. Enjoy.

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