Tamari Peanut Noodles



½ bunch kale

1 small zucchini

3 green onions stems

3 cloves garlic

1 lime

1/3 cup peanuts

3 T almond butter

3 T tamari

1 tsp date sugar

1 tsp chili flakes

8 oz. rice noodles (or any type your prefer)

Pinch of salt


  • Bring pot of water to a boil for noodles. Cook noodles according to package instructions.
  • Slice zucchini into thin rounds.  Thinly slice green onions, peel garlic,  juice lime and reserve some for wedges.
  • Toast peanuts in skillet for a few minutes over medium high heat until browned.
  • Add garlic, almond butter, tamari, sugar, and chili flakes + 1/3 cup water and a pinch of salt to a blender and blend until smooth. Add in half of the peanuts and blend until smooth again.
  • In skillet add kale, zucchini, and splash of water to cook.
  • Reduce heat to low and add in almond butter sauce.  Add in noodles and stir to combine.
  • Top with green onions, sprinkle of peanuts, and serve with lime wedge.