Cucumber Noodles and Spicy Thai Peanut Sauce


  • 2 medium size cucumbers
  • 2 small bunches bok choy

Thai Peanut Sauce:

  • 1/2 cup organic peanut butter crunchy
  • 1 (8-ounce) can coconut milk
  • 2 tablespoon minced ginger
  • 1/2 cup of Agave Nectar or Organic raw coconut sugar (to taste)
  • 1/2 cup fresh lime juice
  • 1 garlic cloves, pressed
  • 2 tablespoons of Kosher salt
  • 1/3 cup Coconut Aminos (A healthy potential alternative to soy sauce)
  • 4 tablespoons of Siracha, or 1/2 tablespoon chili oil (+ more for extra heat!)

Spicy Thai Peanut Sauce Directions:

  1. In your blender, mix the peanut butter, coconut milk, minced ginger, pressed garlic, agave nectar or raw coconut sugar, lime juice, kosher salt, coconut aminos, to taste, siracha or chili oil, to taste together until the texture is nice smooth and well blended.
  2. Chill in refrigerator while you prepare the cucumber noodles.
  3. Chop bok choy into thin slivers, chop cilantro and peanuts for garnish
  4. Run the cucumbers through a Spiral Chef spiralizer  (or julienne them if you prefer!)
  5. Squeeze out as much liquid out of the cucumber noodles as possible, and combine with bok choy in your large bowl
  6. Add your spicy peanut sauce, to the cucumber noodles and bok choy (add water to the sauce if needed)
  7. Serve immediately garnished with cilantro and chopped peanuts


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