Summer Squash Noodles with Chicken and Peanut Sauce
- Total Time
- 0:25
- Prep
- 0:25
- Cook
- 0:00
- Serves
- 4
- Difficulty
- Easy
Spiralized yellow squash stands in for spaghetti in this lightened up version of Thai chicken noodle salad.
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light unsweetened coconut milk¼ cup(s)
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lime zest1 ½ tsp
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fresh lime juice4 Tbsp
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powdered peanut butter4 Tbsp
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ginger root1 Tbsp, peeled, grated
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garlic clove(s)1 large clove(s), crushed through garlic press
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fish sauce2 tsp
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sriracha chili sauce2 tsp
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agave nectar2 tsp
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table salt½ tsp
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uncooked carrot(s)4 large
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yellow summer squash1 medium
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cooked skinless boneless chicken breast(s)2 cup(s), chopped, or shredded chicken
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uncooked scallion(s)4 medium, cut into matchstick-thin strips
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cilantro½ cup(s)
- 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