Zucchini with Thai Sauce
I enjoy a lovely — and no cook — recipe for summer sides, and this zucchini with Thai sauce is just perfect. You can make the sauce well ahead of time and the zucchini and red peppers can be made just a little before hand. You really can’t beat it, especially on a very hot summer day.
First the zucchini. That part is really very easy, since all you need is one of those little mandolin or one of those rope-making appliances that turn the veggies into, well, ropes. Honestly, the one I have cost me all of $10, and you can use them for a whole lot of other veggies and fruits, too.
The Thai sauce — I have no idea why I call it that, except that it has some peanuts and chili — is extremely easy to make as well, but combines a dab of peanut butter with a number of other ingredients. If you want to just call it a peanut sauce, that works OK with with me. I believe this may have come from an older Gourmet or maybe from some other source, but we’ve been making it here at Discovery Cooking for many years and by now, I suspect, it has enough modifications to make it our own.
- 6 small zucchini
- 1 red pepper
- 2 Tbsp. peanut butter
- 1 Tbsp. water
- 1 Tbsp. cider vinegar
- 1 Tbsp. soy sauce
- 2-4 clopves garlic, minced
- 2 tsp. Sriracha
- 1 tsp. soy sauce
- 1 tsp. grated fresh ginger
- Wash the zucchini very well, trim of their ends and run each of them through whatever you're using to make the ropes. Line a serving dish with a paper towel and place the zucchini ropes inside the dish.
- Make julienne's from the pepper and add them to the dish, as well.
- In a small bowl, whisk all the other ingredients into a mix and stir it well. If the mix is too hard to combine, add just a small bit of water to make it easier.
- Just before serving, remove the paper and add the sauce. Stir well and serve immediately.