1/4cupcreamy peanut butter, use unsweetened if eating low carb
2tbsplow sodium soy sauce
2tbsphoney, or sugar free syrup or erythritol
1 1/2tbspseasoned rice vinegar
1 1/2tspsriracha
1tspfreshly grated ginger
1tspminced garlic
1tspsesame paste
Instructions
Add olive oil to a large skillet and bring to medium high heat. Once oil is hot, add in zucchini noodles. Cook until water releases and zucchini are just cooked (tender but still crisp). Turn off heat. Drain zucchini noodles.
In a small mixing bowl, add in all sauce ingredients. Whisk until smooth. Taste and adjust as needed.
Add carrots to zucchini noodles. Add about 1/2 the sauce and toss noodles in sauce until evenly coated. Add more sauce as needed. Garnish with cilantro and peanuts before serving.
Notes
You do not need to add the entire amount of sauce to your noodles. I recommend that you start with half the sauce and add more as needed to suit your personal tastes.
Nutrition estimate is calculated using sugar-free syrup and unsweetened peanut butter. Estimated Nutrition Information does not include carbs from sugar alcohols
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The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.