Thai Peanut “Noodles”

• 6 tablespoons Jif(R) Natural Creamy Peanut Butter or Crunchy
• 1/4 cup unsweetened coconut milk
• 1/2 lime
• 3 tablespoons tamari sauce
• 1 piece fresh ginger 1/2 inch, peeled and grated
• 1 clove garlic minced
• red pepper hot sauce to taste, optional
• 1 tablespoon coconut oil
• 1 red bell pepper small, julienned
• 1 carrot julienned or spiralized
• 24 ounces spiralized zucchini about 6 cups
• 1/2 teaspoon salt
• 2 scallions minced
• 2 cups cooked chicken shredded or diced, optional

1. Place the peanut butter, coconut milk, lime juice, tamari, ginger root, and garlic in a medium bowl. Whisk vigorously until combined and smooth. Add red pepper sauce, to taste, if using. Set the sauce aside.
2. Heat the coconut oil in a large saute pan or wok over medium-high heat. Add the red bell pepper and carrot. Cook for 2-3 minutes, until the peppers are glistening. Add the spiralized zucchini and salt to the pan. Cook, stirring frequently, for 7-8 minutes, until the vegetables are soft.
3. 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, for 2-3 minutes, or until the dish is heated through.
4. Remove the pan from the heat. Transfer the Thai Peanut Zoodles to bowls and serve immediately.

jifuae natural creamy, unsweetened coconut milk, lime, tamari sauce, fresh ginger, garlic, red pepper, coconut oil, red bell pepper, carrot, zucchini, salt, scallions, chicken

Taken from www.yummly.com/recipe/Thai-Peanut-Noodles-2695088 (may not work)