Rawmazing Thai Peanut "Noodles"

Noodles:
2 Cups Carrots - Spiral Sliced or Ribboned
2 Cups Zuccini - Spiral Sliced or Ribboned

Protein:
1 lb Boneless, skinless organic chicken breasts
3/4 package organic extra firm tofu

Vegetables:
1 Cup Broccoli florets - bite sized
1 Cup sugar snap peas - string removed
6 oz sweet bell pepper cut into strips

Sauce:
3/4 Cup natural/organic, peanut butter (peanuts only)
2 cloves garlic
2 Tbsp low sodium soy sauce (gluten free)
3/4 cup Almond Milk - orginal unsweetened
2 Tbsp pure maple syrup
1 Tbsp Sesame Oil
Juice of 1 lime
3Tbsp Sriracha - more if you like it hotter
Kosher or Sea Salt to taste

Cube the chicken & tofu (if using).

Prep the vegetables (minus zuccini & carrot), getting them into bite sized pieces.

Using a spiral slicer or a peeler get the zuccinin & carrots into ribbons - they will be the "noodles" for the dish.

Steam or stir-fry the tofu, chicken & vegetables (minus the carrot & zuccini ribbons).

Put all other ingredients in a blender & blend well.

Add to the pan with the protien & vegetables to heat through.

Add the ribboned carrot & zuccini to warm through.

Serve & enjoy!

Serving Size: 1.5 cup per serving

Number of Servings: 4

Recipe submitted by SparkPeople user JSHAYE30.