11 Jun Tuesday Tweak: Peanut-Lime Thai
Oh-me-oh-my--it's THAI! But, without all the salty, greasy, sugar-spikey shenanigans that usually accompany it, of course!
Did you know that a normal Thai noodle dish has over 900 calories, 70 grams of simple carbohydrates (from processed white rice flour), and over 2000 milligrams of sodium? Although those things might be tasty, we love Thai flavors so much that we wanna eat Thai food everyday- and now, with this TWEAKED recipe, we can!
The noodles in this concoction are cleverly made from spaghetti squash and believe it-or-not, taste identical, perhaps even better, than regular Thai noodles. Want to really know why this recipe is the BEST? One of us HATES squash and this dish still passed the test without a flinch. Take that! 😉
Divine Peanut-lime Noodle Bowl (Makes 4 large servings!)
For the "noodles," you'll need:
- 1 large spaghetti squash, cut in half lengthwise + seeds scooped out
- 4-5 kale stalks, stems removed
For the rest of the stir-fry, you'll need:
- 1 shallot, peeled
- 1/2 cup chopped toasted cashews
- 3 tbsp sesame seeds
- Chopped Cilantro
- 1 bunch of broccoli, cut into florets
- salt + pepper
For the delicious peanut-lime sauce, use:
- 1/2 inch fresh ginger, peeled + rough chopped
- 2 cloves of garlic, peeled + rough chopped
- 1-2 tsp Whole Foods Sriracha
- 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc)
- 1 lime, peeled + chopped
- 1 tbsp rice vinegar
- 2 tsp agave
- 1 tbsp tamari soy sauce
- little scoop of extra virgin coconut oil
- tiny splash of toasted sesame oil
- 1/3 cup grape seed oil
Putting it all together might LOOK at little complicated, but it's actually quite simple from start to finish.
- Begin by preheating the oven to 375 degrees F.
- Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about an hour or until the flesh pulls away in easy strands.
- While the squash is baking, slice the kale leaves into 1/3 inch-ish ribbons and place in a large bowl. Cut the shallot in half lengthwise, slice the halves into thin half-moons and set aside. Chop up the herbs and toasted nuts as well, set them aside with the shallots.
- Once you’ve cut the broccoli, set a medium saucepan with about an inch of water over medium heat. Bring it to a simmer. Place the broccoli florets into a steamer basket and set aside until right before service.
- Place all of the sauce ingredients in a blender and blend until fully incorporated. Taste for seasoning and set aside.
- When squash is cool enough to handle, place the steamer basket of broccoli into the pot with the simmering water. Put a lid on it and allow broccoli to steam for 3-4 minutes, or desired doneness. While broccoli is steaming, scrape the spaghetti strands out with a fork into the large bowl with the sliced kale. The heat from the squash should wilt the kale slightly. Pour a big splash of the dressing into the bowl, season with salt and pepper and lightly toss the squash and kale.
- Remove broccoli from the heat. Portion the squash and kale into 4 bowls. Top each bowl with the steamed broccoli, sliced shallots, chopped nuts, sesame seeds, chopped herbs and extra sauce.
We were lucky enough to find this outstanding recipe on The First Mess. Make sure you check them out for more incredible eats n' treats!
Oodles of noodles,
The POUND Girls