Thai Peanut Noodles

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Step 1

Shred cucumber, zucchini, and carrot into thin, noodle like pieces. Set aside cucumber, and sauté zucchini and carrots until soft with 1 tbs sesame oil and 1 tbs coconut aminos.

Step 2

Bring water to a boil and cook rice noodles until desired texture. Strain and add in with sautéed vegetables. Mix together with 1 tbs sesame oil and 1 tbs coconut aminos.

Step 3

Remove from heat and add shredded cucumber and shredded cabbage. Mix in 2 tbs sesame oil for moisture and add 2 tbs of softened peanut butter. Stir together and add sesame oil or coconut aminos for desired moisture. Top with sesame seeds and green onion.