Name: Thai Peanut Cucumber Noodles
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 2 large cucumbers, peeled -; 1 medium carrot -; 1/2 c. peanut butter -; 3 cloves garlic, grated -; 2 tbsp. soy sauce -; 1 tbsp. ginger, grated -; 1 tbsp. rice wine vinegar -; 1 tbsp. mirin -; 1/4 c. roasted peanuts, roughly chopped -; 1/4 c. crispy onions (optional) -; 1 tsp. Toasted sesame seeds -; Fish sauce, for serving -; Toasted sesame oil, for serving -; Garlic chili oil, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Thai Peanut Cucumber Noodles

1. 2 large cucumbers, peeled -

2. 1 medium carrot -

3. 1/2 c. peanut butter -

4. 3 cloves garlic, grated -

5. 2 tbsp. soy sauce -

6. 1 tbsp. ginger, grated -

7. 1 tbsp. rice wine vinegar -

8. 1 tbsp. mirin -

9. 1/4 c. roasted peanuts, roughly chopped -

10. 1/4 c. crispy onions (optional) -

11. 1 tsp. Toasted sesame seeds -

12. Fish sauce, for serving -

13. Toasted sesame oil, for serving -

14. Garlic chili oil, for serving -

How to cook deliciously - Thai Peanut Cucumber Noodles

1. Stage

Make “noodles”: Using a spiralizer, spiralize cucumbers into long noodles. Using a vegetable peeler, shave carrots into long ribbons.

2. Stage

In a medium bowl, whisk together peanut butter, garlic, soy sauce, ginger, rice wine vinegar, mirin, and garlic chili oil. (If the mixture is too thick, thin it out by whisking in a tablespoon of water at a time.)

3. Stage

In a medium bowl, toss noodles with peanut sauce.

4. Stage

Garnish each serving with carrot ribbons, peanuts, crispy onions (if using), and sesame seeds. Drizzle with fish sauce, sesame oil, and garlic chili oil to taste.