Step 1 of 4
Thai Peanut “Noodles”
Place the peanut butter, coconut milk, lime juice, tamari, erythritol, ginger root, and garlic in a medium bowl. Whisk vigorously until combined and smooth. Add red pepper sauce, if using. Set the sauce aside.
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Step 2 of 4
Thai Peanut “Noodles”
Heat the coconut oil in a large sauté pan or wok over medium-high heat. Add the red bell pepper and carrot. Cook until the peppers are glistening, 2-3 minutes. Add the spiralized zucchini and salt to the pan. Cook, stirring frequently, until the vegetables are soft, 7-8 minutes.
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Step 3 of 4
Thai Peanut “Noodles”
Carefully pour off any excess liquid from the pan. Return it to the stove, reducing the heat to medium. Add the scallion, cooked chicken, if using, and peanut sauce. Cook, stirring to coat the vegetables in the sauce, until the dish is heated through, 2-3 minutes.
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Step 4 of 4
Thai Peanut “Noodles”
Transfer the Keto Thai Peanut "Noodles" to bowls and serve immediately. Top with a sprinkle of black sesame seeds if desired.