YieldServes 2 as a meal
3 7" zucchinis (cut into ribbons)
1/2 red pepper (finely julienned)
1/4 cup red onion (finely sliced)
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 tablespoons nama shoyu
1 tablespoon ginger (minced)
3 cloves garlic (minced)
1 red Thai chili
1 cup fresh cilantro
1. Place your zucchini ribbons, julienned red pepper, and onion into a large bowl and set aside.
2. Combine all the ingredients into a blender, setting aside a little less than half the cilantro. Blend well.
3. Coarsely mince the reserved cilantro and mix into the pesto. Pour onto the ‘pasta’ and toss to coat.
4. Garnish with a sprig of cilantro!
Luna blu's ThoughtsBy Luna blu
This is tangy and zingy! A wonderful fresh Thai noodle dish!
Note: if you want a richer sauce add more olive oil. You can also adjust the nama shoyu according to your taste!
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