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Categories:
oil tamarind juice sugar water soy sauce chili garlic peanut butter salt oil garlic chilies chicken bell pepper onion green onion cornstarch red pepper peanuts
Viewed: 30 - Published at: 4 years agoIngredients
- 6 zucchinis medium
- 2 1/2 tablespoons oil
- 1 cup tamarind juice or 1/2 cup tamarind paste + 1/2 cup water
- 1/3 cup sugar
- 1 cup water
- 1/4 cup soy sauce
- 1 1/2 tablespoons chili garlic paste
- 3 tablespoons creamy peanut butter
- 1/2 teaspoon salt
- 1/4 cup oil
- 8 cloves garlic crushed
- 5 dried chilies Thai whole
- 1 pound chicken tenders thinly sliced
- 1 bell pepper chopped
- 1/2 onion medium, chopped
- 1 cup green onion chopped
- 1/2 teaspoon cornstarch
- 1 tablespoon crushed red pepper
- 1 cup roasted peanuts chopped
Method
- Cut the zucchini into long noodles with a mandolin or spiralizer. In a wok with oil, toss the zoodles for 1 minute over high heat. Quickly transfer the zoodles to a colander to drain excess water.
- Prepare the sauce: in a small bowl whisk together tamarind, sugar, water, soy sauce, garlic sauce, peanut butter, and salt.
- In a wok over high heat, cook the garlic and dried chilies in oil. Next cook the chicken, stirring occasionally. Push the chicken to the side and cook the onions and bell peppers for 5 minutes. Stir in the sauce, let it boil, and thicken with cornstarch. Combine with crushed red chili and 3/4 cup roasted peanuts.
- Turn off the stove. Toss the zoodles in the wok for 1 minute and serve immediately. Garnish with remaining roasted peanuts
