Whole30 Almond Butter Thai Noodles (with bone broth!)

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Yields 3-4 bowls

Ingredients

  • 1 orange pepper, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 onion, chopped
  • 4 zucchini, spiralized
  • 1 small butternut squash, spiralized
  • Almond butter sauce

  • 1/4 cup creamy almond butter
  • 1/2 cup Bonafide Provisions Chicken Bone Broth (or your preferred broth)
  • 1/4 cup sesame oil
  • 1 tablespoon coconut flour
  • 1/4 cup coconut aminos (soy sauce sub)
  • 2 tablespoons apple cider vinegar
  • 2 garlic cloves, chopped
  • Squeeze of fresh lime
  • Toppings

  • 1/4 cup chopped scallions
  • 1/4 cup slivered almonds
  • 4 tablespoons sesame seeds
  • Protein of choice

Directions

  1. In a large skillet or pan, add a tablespoon of avocado oil (or oil of your choice) and turn onto medium/high heat
  2. Add peppers and onion and cover with lid to cook for a few minutes, the peppers and onions will be fragrant
  3. After they cook for about 6-8 minutes add butternut squash noodles and keep cooking on medium heat
  4. After 3-5 minutes, add in zucchini (I add these last because they take the least amount of time!)
  5. Remove skillet from heat and add to a large bowl (this isn't mandatory but it helps to prevent the zoodles from becoming too watery!)
  6. While the veggies are cooking, add the almond butter sauce ingredients to a small saucepan and mix with a spoon to evenly combine
  7. Cook over medium/low heat until warm and creamy
  8. Once sauce is finished, pour on top of veggies and veggie noodles and mix well
  9. Sprinkle sesame seeds, almonds and scallions on top!

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Recipe Notes

  1. *This recipe will stay good for about 5 days but tastes best same day. If you want to meal prep it, prepare the veggies and cook everything including the sauce except the zoodles then cook those closer to eating!
  2. **You can also add some chicken, beef, tofu, shrimp, anything! For extra protein
© 2018 rachLmansfield. All rights reserved.