I’m kicking myself for waiting so long to get my hands on a spiralizer. Ignorance was not bliss, ignorance was a whole lot of years missing the joy of spiralized e.ver.y.thing. and it’s almost like I new deep down that I needed one because so many times I’d put one in my online shopping cart and just never execute the purchase. Why? No clue you guys, no clue. Except that I think I had this weird thought running through the back in my mind that maybe spiralizing was a fad and I didn’t want to conform. News Flash: not a fad. Just plain, utter genius. This dish is a variation on one I’ve made many times – a simple grilled chicken and noodle bowl topped with creamy Thai peanut sauce. Sometimes I throw in veggies, sometimes I skip em, sort of depends on what’s in my fridge. But today we are ditching the traditional noodles and doing the zucchini noodle thang and I’m all about it. And this is the part where I sell you on this recipe by telling you about how much my husband loved it – a person who typically would shy away from anything resembling a noodle but is not made with flour and water. I know I’ve used this tactic before but there is power in knowing that someone who wouldn’t normally be expected to like a dish ends up loving it, right? For example, I personally hate spaghetti with red sauce. Hate it. So if I ever share a spaghetti and red sauce recipe on this blog you’ll know it’s DANG good. I feel like a spaghetti that good is many years off so for today let’s fall in love with zucchini noodles and peppers topped with chicken and the most addictive, creamy peanut sauce you could ever dream of. Mmkay?
Don’t have a spiralizer?? This is the one I use! —>
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