Low Carb Thai Noodles

By August 26, 2010 November 2nd, 2018 pasta, peanut butter, side dish, vegetarian, zucchini

Low Carb Thai Noodles

Testimony of the Day

“Maria, Today is my 50th birthday and I feel AMAZING and that’s thanks to you!! I have lost 15# I have incredible energy, I sleep through the night for the first time in years,and I’m no longer hungry all the time. I can’t say enough about you, your books amazing recipes and all the support you offer. As you know I have tried so many plans and have been a chronic dieter since age 13. This all makes sense and its a life time change that is so easy to do. Thank you again for all that you do to make people healthy. P.S I plan to celebrate my birthday today by taking a 50 mile bike ride, I just had knee surgery 4 weeks ago and healed so well. This too has to do with the way I feel. Thanks Mary”

Plan Plan Plan is the key to success

One trick that works for our family is that Craig helps clean up after dinner, while I prepare dinner for the next night. I often fill my slow cookers with a main dish, side dish and dessert (yes, I have 3 beloved slow cookers). Then in the morning, all I have to do is take the slow cooker shell out of the fridge and turn them on. That takes so much stress and anxiety out of my day!

To get over 300 slow cooker recipes, check out The Art of Healthy Eating: Slow Cooker, click HERE to order. 

My favorite slow cooker is $40 off today!

And this one is more affordable and is $10 off today. Click HERE to find.

Happy Eating! Thank you all for your love and support!

thai noodles

Coconut Aminos

You may look at the ingredients and see “Coconut Aminos” or “Tamari” sauce and say “What?”!!! So what is it? and why ORGANIC? Monsanto Co., the world’s largest seed producer, has developed the first-generation Roundup Ready soybean (and corn) seeds…they are in discussion about putting Roundup INSIDE the seed so the weeds have no chance against the crop! Well, what ramifications does this have for our health? Do you notice a rise in auto-immune diseases? cancer? fatty livers? AHHH!!! We aren’t sure just how bad it can become, but some issues are precancerous cell growth in the digestive tract, inhibited development of the brain, liver and testicles, partial atrophy of the liver, enlarged pancreas and intestines and immune system damage. My suggestion is to only use Coconut Aminos or Organic Tamari Sauce.

Coconut Aminos are also a great soy sauce replacement. This delectably delicious soy-free sauce, containing 17 amino acids, is dark, rich, and salty. I am amazed at its resemblance to soy sauce. It is made simply from raw coconut tree sap and sun-dried sea salt, and naturally aged. This sap is very low glycemic (GI of only 35), is an abundant source of amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral PH. The majority of conventional soy sauces on the market are made with non-organic, genetically modified (GMO) soybeans. Long term use of unfermented soy-related products has led to an increase in soy allergies, a disruption in proper thyroid function, and an overload of estrogens in the body.

thai noodlesTamari is a premium Japanese soy sauce. The major difference between Tamari and regular soy sauce is the proportion of ingredients between soybeans and wheat. While regular soy sauce contains 40-60% wheat, Organic Gluten Free Tamari is made with 100% soybeans and no wheat. While the sodium level of Tamari and regular soy sauce is the same, the higher concentration of soybeans in Tamari gives a richer, smoother, more complex taste than ordinary soy sauce. Tamari is naturally fermented for up to 6 months and it doesn’t contain MSG or artificial preservatives. Organic Gluten Free Tamari’s fermentation process is different than ordinary soy sauce, giving it unique flavor enhancing properties. Add Tamari to gravies, sauces and casseroles. Use it as a marinade and in stir-fry dishes. Reduce sodium levels in your cooking without compromising taste. One teaspoon of Organic Tamari contains one-eighth the sodium as one teaspoon of salt.

I use them in my “healthified” dressings, marinades, sautes, and with rice-free sushi. Click HERE to find it.

thai noodles

Noodles:
4 cups zucchini, cut into noodle-like strips (Or Miracle Noodles)
*I used my handy-dandy tool: The Spiral Slicer

Sauce:
4 TBS natural peanut butter (or sunflower butter)
4 TBS organic broth (veggie/beef or chicken) (steaming hot)
2 TBS Coconut Aminos OR aged wheat free tamari sauce (fermented soy sauce)
1 1/2 TBS Swerve
1/4 teaspoon cayenne pepper
1 1/2 tsp lime or lemon juice
Peanuts or Sunflower Seeds for garnish

In a small bowl combine peanut/sunflower butter and broth; mix until a smooth paste forms. Stir in Coconut Aminos, Swerve, cayenne and lime/lemon juice. Mix by hand until well combined and smooth. Mix with the zucchini and enjoy! Makes 4 servings.

Option: add chicken or shrimp to make this one hardy meal!

NUTRITIONAL COMPARISON (per serving)
Using White Pasta = 322 calories, 44 carbs, 3g fiber, 12g protein, 11g fat
Using Zucchini Pasta = 119 calories, 7 carbs, 3g fiber, 7g protein, 8g fat

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

26 Comments

  • Jennifer says:

    Maria, I love peanut butter too. However, did you see Dana Carpender’s Hold the Toast blog post about peanuts recently and how it is responsible for clogging arteries? I feel sick as I eat peanuts or peanut butter every day and have done so for maybe 10 years. Let me know what you think.

    By the way thank you for the link! If you would rather link to my blog – you can do that too. Thanks again!

  • No, I’ve never heard the science behind that unless you have a sensitivity or allergy to them. You could always substitute almond butter.

    Thanks;)

  • Anonymous says:

    To Jennifer – unfortunately Dana Carpender’s blog post was very outdated… The study she used as her resource was from 1984. There has been much more progress in the research of peanuts and heart health since then.

    In fact, peanuts are part of an FDA heart health claim which states “• Scientific evidence suggests, but does not prove that eating 1.5 oz per day of most nuts, including peanuts, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.”

    I hope this is helpful to you!

  • Thanks for the info! I know nuts can go rancid, but if you makeyour own nut butters and keep them cold, there shouldn’t be a problem;)

    Thanks again!

  • Tracey says:

    Question about zucchini noodles. I’m finding the high water content in zucchini really turns me off when I try to make noodles out of it. Do you do anything to dry yours out before adding sauce? I tried squeezing mine out with paper towels, but it just ended up mashing them into a mush.

    It may be that I just prefer the dryness of rutabaga, but if zucchini’s much easier to work with, so I’d love to try to make it work.

  • Yes, we have that issue too. I’m still working on a solution on that;)

  • Tracey says:

    Oh, good. I’m glad I’m not the only one. I found that the texture was more like shirataki, which I know some people love, but it was just too soft for me.

    I highly recommend rutabaga for stiffer, dryer noodles with a bit of a crunch. I realize this won’t appeal to everyone, but I prefer it. I also read in a raw foods forum that turnips yield similar results, but if you’re not cooking them, you should soak them in water with the juice of a lemon to cut the strong flavor.

  • Jennifer says:

    Hmmm, please tell me anonymous has nothing to do with the peanut growing folks or that industry! I’d love to believe her/him.

  • april says:

    Made these the other day.. delicious!!

  • Nancy says:

    what do you think of shirataki noodles? The ones without soy

  • Yes! The Miracle Noodles are great too!

    Happy Eating!

  • Debbie says:

    I don’t remember exactly what I have read Re my comment…I love peanut butter first off. Was reading alot of raw food cook (un cook) books and constantly read how all nuts (especially peanuts) are hard to digest. You will rarely find peanuts in a raw food cook book. Soaking and “sprouting” nuts takes that yucky brown stuff away from them that makes them hard to digest. I switched to nut butters, and also make my own and even though they can be a little time consuming are yummy. so that’s my 2 cents. I still in moderation eat salted nuts cause I love them and it dosen’t bother me. People should spend a little time educating themselves about any food they eat to find what works best for them.

  • Diane says:

    Instead of zucchini noodles, you could substitute spaghetti squash. The kids love it – especially helping to “make” the noodles. It’s like magic when they use their forks to separate the “noodles” from the peel!!

  • Anonymous says:

    Hi Maria! I love this recipe and make it often. I have a question about the tamari (soy sauce). I’ve been reading about how bad soy (soy oil in particular)is for you and trying to cut it out of my diet. Does this mean tamari sauce is bad for you as well?

    • The alternative if you are trying to stay away from all soy is coconut aminos. You can get them here. 🙂
      http://astore.amazon.com/marisnutran05-20/detail/B003XB5LMU

    • Anonymous says:

      Well, I don’t mind eating soy if it’s not bad for you. I mean, I don’t have a bad reaction to it or anything (that I’m aware of). I guess that is what I’m asking…is tamari bad for you like other soy products? You write articles about how bad soy is, yet you have several recipes with tamari sauce in them, so I would assume that you think this is ok. I’m just trying to understand. Thank you.

    • Anonymous says:

      Hi Maria, I posted a follow-up comments/question to this thread and you have not posted it. I would appreciate your feedback as I am an avid follower of your blog and have purchased 4 or your books. Thanks, Kelly

    • Hi, sorry for the delay. We were on vacation and I am still catching up. True fermented soy is fine. If you don’t have a soy allergy. You can use coconut aminos if u aren’t sure. 🙂

    • Anonymous says:

      Aha…thanks for the clarification…so it’s “fermented” that makes the difference. I don’t have a soy allergy so I’m very happy to know that I can continue using Tamari sauce since it’s not considered a “bad soy”. thanks!

  • Jaz says:

    I don’t have any Swerve, but do you think I can substitute it with liquid stevia? And would raw, unsalted almond butter work instead of peanut butter? Thanks!

  • Janine says:

    What are miracle noodles?

  • Michelle says:

    Ok so this is all cold? You don’t cook the zucchini noodles or sauce?