Love this sweet and spicy noodle dish. You can add some roasted chicken breast, or leave it as a vegetarian dish. The spice is easily adjustable to conform to you or your family’s palate. Super quick preparation – on the table in under an hour!

THAI ZUCCHINI NOODLES RECIPE (serves 8)

* 1 lb fettuccine pasta, cooked al’dente
* 2 Tbsp olive oil
* Optional: 3 c chopped or shredded roasted chicken
* 2 small zucchini, cut in half lengthwise, then sliced thin
* salt and pepper

SAUCE:

* 1/2 c soy sauce, or gluten free Tamari sauce
* 1/2 c honey
* 1/2 c vegetable or chicken stock
* 1 Tbsp red chili paste (adjust this per your taste) I used 1 1/2 tsp for a mild spice
* 2 garlic cloves, finely minced
* 1/4 tsp ground ginger
* 4 Green onions, chopped (reserve some for garnish)
* 1 fresh lime
* 2 Tbsp toasted sesame seeds
* Optional: 1/2 c lightly salted peanuts, chopped

Cook pasta per pkg instructions (al’dente). Drain and set aside in a large serving bowl. Drizzle with a little olive oil.

Heat 2 Tbsp olive oil in a large skillet over med heat. Add sliced zucchini. Sprinkle with salt and pepper. Saute for just 1-2 minutes, stirring to cook all sides. Pour zucchini over the pasta.

Optional: Place chicken in the skillet with a little olive oil, just to heat through. Pour the chicken over the zucchini and pasta.

Return skillet to stove top. Over low heat, add soy sauce, honey, stock, red chili paste, garlic, and ginger. Heat til steaming. Add green onions, and stir to heat through. Pour sauce over the pasta mixture. Toss to combine. Squeeze a lime over the top. Garnish with reserved green onions, sesame seeds, and chopped peanuts.

I served this with homemade chicken pot stickers!