Thai peanut noodles with spiralized vegetables is a simple pasta dish filled with healthy vegetables. It’s on the table in less than 30 minutes, which makes it the perfect weeknight dinner!
Do you ever feel intimidated by kitchen gadgets? Maybe that’s just me.
Please don’t say it’s just me.
See, this happened: My spiralizer was busy collecting dust for months and months.
Fine, more than a year. I didn’t use my spiralizer for more than a year.
It just seemed like too big of a hassle. Too much to clean up. Too much, too complicated, too intimidating.
But then I figured I’d give it a try again. We’ve been eating a little too much pasta for my liking, so I wanted to bulk it up with some veggie noodles.
So I pulled out the spiralizer, dusted it off… And realized it’s actually easier and faster to cut veggies that way vs by hand.
And the clean up? Not even half as bad as I thought it would be.
Now it’s become my go-to method of cutting vegetables when we need a healthy meal on the table ASAP.
I can cut up enough produce for all four of us in the 120 seconds my ten month old is content playing on the floor by herself.
The toddler can’t hold her fingers under my knife because she really has to nibble on that carrot spear right now.
And everybody loves eating their greens (or… oranges?) when they look like spaghetti.
Granted, with two little kids and spiralled veggies, the mess while EATING is tenfold the mess I’d have if I cut carrot and zucchini into sticks.
But the excitement over eating sweet potato noodles? Definitely beats a little extra clean up underneath the dining table.
You can use any spiralize-able vegetables for this recipe, but the sweet potato noodles really are the most fun. I made a delicious sweet potato noodle salad this summer, and we’ve been huge fans ever since.
The carrots are a little harder to spiralize without breaking, but with a firm push and a bit of a calm hand, it’s not a big deal either.
The sauce we make is quite mild, but if you don’t have little heat-repelling munchkins eating with you, feel free to add some chopped chili or even sriracha to it.
It makes for a great quick and easy vegan weeknight dinner as it is, but if you want to add a protein, some diced chicken breast (like I did in the honey garlic noodles here) or strips of beef (like in my beef and broccoli ramen recipe) would work wonderfully, too.
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