Happy Tuesday, friends! Today I have one of the easiest, freshest summer recipes that is sure to become on of your favorites. Whether or not you’re watching your carbs (I’m not), or just want to pack more veggies into your meal (that’s me!) then zucchini noodles, or zoodles, are the perfect substitution for pasta.

While I sometimes like stir-frying my zoodles, I decided to keep it chill with this dish. I even added spiralized cucumber just to mix it up a bit. The result is a fresh, crunchy, flavorful, ultra cooling, and hydrating meal that is great for those nights that you don’t feel like turning on any heat source. I could eat this everyday, and with the scorching summer we’ve had, it’s been my go-to no-cook meal many nights. It’s also one of my favorite ways to use my super easy Thai-inspired Peanut Sauce.

Keep this recipe on hand for those laid-back, dog days of summer when the last thing you want to do is turn on the oven.

Thai Peanut Zucchini and Cucumber Noodles (vegan, gluten free, grain free)

Serves 2

• 1 recipe of my easy peanut sauce
• 1 large zucchini (preferably organic)
• 1 large cucumber (preferably organic)
• 1 large carrot (preferably organic)
• 1 Tbsp jalapeno pepper, minced (optional)
• A handful of Fresh Thai basil, sweet basil, or cilantro for topping
• Dry roasted peanuts, for topping
• Squeeze of lime
• Jalapeno slices for garnish

Instructions:

1. Prepare your noodles: Spiralize your zucchini and cucumber into a large bowl (I don’t bother to peel them first). I use a little Veggetti  spiralizer that I bought at Bed, Bath, and Beyond. I like to pat my zucchini and cucumber noodles with a tea towel or paper towel to remove just a bit of moisture; this helps the peanut sauce stick and won’t water it down.

2. To make carrot ribbons, simply use a vegetable peeler to make long, thin slices into the bowl. Add optional jalapeno and toss with the other veggies. Add 1/4 – 1/2 cup of sauce and toss again. Plate and top with fresh herbs, peanuts, jalapeno, and add a squeeze of lime juice.