Step 1

Slice the ends off the zucchini and place it on your spiralizer. Turn the spiralizer and create zucchini noodles.

Step 2

For the Peanut Sauce: Blend the curry paste with the vinegar and brown sugar (substitute) in a pan over medium heat. Then add the liquid from the can of coconut milk. (see notes below) Once it’s fully combined, add the peanut butter. Bring to a boil over medium heat, then stir in the cream from the can of coconut milk.  Let simmer on low for 5 minutes or until the sauce has thickened.

Step 3

Heat the oil in a large pan over medium heat. Add the garlic and sauté for 30 seconds. Add the zucchini noodles and toss them for 3 - 4 minutes, or until tender.

Step 4

Pour the thai peanut sauce over the zoodles and stir until their coated in the sauce. Let simmer for 2 minutes. Remove from the heat and sprinkle with the crushed peanuts and chopped parsley.

Step 5

NOTE: Placing your coconut milk in the fridge before using will help separate the cream from the liquid. Also opening the can upside down will make separating it easier.