Thai Peanut Zoodle Bowl

I’ve been on a cooking kick lately.

Not just the same old staples.  But adding in a lot of variety and yummy, exotic flavors too.  And all in less than 30 min.  Ain’t nobody got time for being in the kitchen all day.

Last week I was craving curry.  So I made a yummy chicken curry chickpea cauliflower stew. It was heavenly and Anniston, my 5 year old, loved it too.

Yesterday I meal prepped zucchini, toasted quinoa, and tomato egg muffins for breakfasts for the week. They have not disappointed.

Today spicy Thai peanut noodle bowl.  Only I didn’t have noodles.  But I did have zucchini.  Today’s zoodle bowl turned out exactly as I envisioned it.  A little heat. A lot of flavor.  So good!

This one took all of 10 minutes from start to finish and was super flavorful and delish! Easily double or quadruple the recipe!

Ingredients:

3/4 c cooked, thawed shrimp

1/2 large zucchini, spiralized

1/2 c diced carrots

1/4 c chopped red pepper

2 tsp peanut butter

2 tsp liquid aminos (or soy sauce equivalent)

1-2 tsp extra virgin olive oil

1/2 tsp garlic powder

Dash of red pepper flakes

Directions :

In a medium skillet add olive oil and carrot and sauté 2-3 minutes until carrot is tender. Add shrimp, aminos, peanut butter, and seasonings. Sauté another 2-4 minutes. Mix in zucchini noodles, cook 1-2 minutes bring sure to toss until coated.

Serve and enjoy!