Zucchini Noodles with Lime Peanut Sauce

Ingredients:

2 zucchinis, julienne with a peeler into noodles

2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed

1 bok choy

Sauce:

1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes

Garnish:

1/2 cup shelled unsalted peanuts (I used salted)

Bean sprouts

2 carrots, julienne with a peeler

Directions
In a cast iron pan, saute the broccoli, peas, and bok choy (or whatever vegetables you feel like using. This is what I had in my fridge).

While the veggies are cooking or up to a couple days in advance, make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

When the veggies are almost done, add the zucchini noodles and cook for a couple minutes but do not overcook. Go for the texture of al dente pasta. 

Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Add some srirachi and freshley squeezed lime juice to finish the sauce. Coarsely chop the peanuts, sprinkle them on top and serve. Add bean sprouts and carrots.