Name: Summer Squash Noodles with Chicken and Peanut Sauce
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 0.25 cup(s) light unsweetened coconut milk; 1.5 tsp lime zest; 4 Tbsp fresh lime juice; 4 Tbsp powdered peanut butter; 1 Tbsp ginger root peeled, grated; 1 large clove(s) garlic clove(s) crushed through garlic press; 2 tsp fish sauce; 2 tsp sriracha chili sauce; 2 tsp agave nectar; 0.5 tsp table salt; 4 large uncooked carrot(s); 1 medium yellow summer squash; 2 cup(s), chopped cooked skinless boneless chicken breast(s) or shredded chicken; 4 medium uncooked scallion(s) cut into matchstick-thin strips; 0.5 cup(s) cilantro

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Ingredients

light unsweetened coconut milk

¼ cup(s)

lime zest

1½ tsp

fresh lime juice

4 Tbsp

powdered peanut butter

4 Tbsp

ginger root

1 Tbsp, peeled, grated

garlic clove(s)

1 large clove(s), crushed through garlic press

fish sauce

2 tsp

sriracha chili sauce

2 tsp

agave nectar

2 tsp

table salt

½ tsp

uncooked carrot(s)

4 large

yellow summer squash

1 medium

cooked skinless boneless chicken breast(s)

2 cup(s), chopped, or shredded chicken

uncooked scallion(s)

4 medium, cut into matchstick-thin strips

cilantro

½ cup(s)

Instructions

In a small bowl, whisk together coconut milk, lime zest and juice, peanut butter powder, ginger, garlic, fish sauce, sriracha, agave and salt; set aside.
Spiralize carrots; add to a large bowl. (Cut carrots in half widthwise to make them easier to spiralize.)
Spiralize zucchini; add to large bowl with chicken, scallions and cilantro. Add dressing; toss to coat.
Serving size: 2 cups

Notes

Serve with lime wedges. A nice addition to this recipe would be coarsely chopped roasted peanuts (could affect SmartPoints).

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