¼ cup
nut butter (I used cashew butter, but peanut or almond will work too)
3 Tbsp
tamari (or soy sauce)
1 Tbsp
raw agave nectar
1 Tbsp
fresh ginger, grated
1-2
garlic cloves, minced
1 Tbsp
lime juice
1 Tbsp
Thai curry paste
Instructions
Instructions
1. Spiralize the zucchini and carrot, set aside.
2. Whisk together all of the ingredients for the dressing until creamy. Taste and adjust if necessary.
3. Pour the dressing over the noodles, add all ingredients, and toss to combine thoroughly. Serve immediately or chill for future use, 1-2 days in the refrigerator for optimal freshness.
