Seriously, who doesn’t love peanut sauce?
I love it, too, But peanuts are known to contain unhealthy aflatoxins that contribute to numerous health problems. I prefer other nut butters whenever possible and almond butter is one of my favorites. And, of course, using raw zucchini instead of noodles will give you tons of healthy fiber and other micro nutrients, in addition to being totally gluten free and raw.
If you can get raw almond butter, by all means go for it, but sometimes it can be a little tricky getting truly raw almonds. Do the best you can! This will be delicious with any unsweetened nut butter.
Are you a sauce person? Use this sauce to your taste-go heavy if you’re a sauce person or just drizzle a little on top of the raw noodles of you are eating lighter. Also, don’t be turned by the radish noodles! They are absolutely delicious in this recipe, and are really quite mild.
Satay Zucchini Noodles
A healthy and delicious raw vegan version of a Thai classic!
Author: Rachel Carr
Recipe type: Entree
Cuisine: Thai, Vegan
- Satay Sauce
- 1 16 oz jar smooth almond butter (preferably raw if possible, and you can also substitute peanut butter or sunflower butter if they’re unsweetened)
- juice of 2 limes
- 1 tablespoon toasted sesame oil
- ¼ cup gluten free tamari
- 1 cup water
- ¼ teaspoon garlic powder
- salt to taste
For the Noodle Bowl
- 4 cups sliced oyster mushrooms (you can substitute other mushrooms if desired-shitakes are great and readily available)
- ¼ cup olive oil
- 4 medium zucchini, peeled and cut into noodles with a spiral slicer or julienne slicer
- 1 watermelon radish, peeled and cut into noodles with a spiral slicer or julienne slicer
- 4 stalks asparagus, cut into strips lengthwise with a peeler
- 1 cup basil leaves, washed and stemmed
- ½ cup cilantro leaves, stemmed
- 2 scallions, chopped
- ⅛ cup cashews, chopped
- 1 jalapeno, sliced
- To make the sauce, add all the sauce ingredients to a large mixing bowl and whisk until smooth. Set aside until ready to use.
- In a small mixing bowl, add the sliced oyster mushrooms and olive oil. Toss well and allow to marinate for 15 minutes.
- Peel and slice the zucchini and watermelon radish, and cut with a spiral slicer into noodles. Place into a large mixing bowl. Peel the asparagus lengthwise and mix with other noodles. Add the basil and cilantro leaves and mix well.
- Add as much of the peanut sauce as desired and toss well. Divide into 4 bowls and top with marinated oyster mushrooms, chopped scallions, chopped cashews, jalapenos and lime wedges.
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