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Photo of Summer squash noodles with chicken and peanut sauce by WW

Summer squash noodles with chicken and peanut sauce

2
Points® value
Total Time
25 min
Prep
25 min
Serves
4
Difficulty
Easy
Spiralized yellow squash stands in for spaghetti in this lightened up version of Thai chicken noodle salad.

Ingredients

Canned unsweetened light coconut milk

¼ cup(s)

Lime zest

1½ tsp(s)

Fresh lime juice

4 tbsp(s)

Powdered peanut butter

4 tbsp(s)

Ginger root

1 tbsp(s), peeled and grated

Garlic

1 clove(s), large, crushed through garlic press

Asian fish sauce

2 tsp(s)

Sriracha chili sauce

2 tsp(s)

Agave nectar

2 tsp(s)

Table salt

½ tsp(s)

Carrots

4 large

Yellow summer squash

1 medium

Cooked skinless, boneless chicken breast

2 cup(s), chopped, or shredded chicken

Uncooked scallions

4 medium, cut into matchstick-thin strips

Cilantro

½ cup(s)

Instructions

  1. In a small bowl, whisk together coconut milk, lime zest and juice, peanut butter powder, ginger, garlic, fish sauce, sriracha, agave and salt; set aside.
  2. Spiralize carrots; add to a large bowl. (Cut carrots in half widthwise to make them easier to spiralize.)
  3. Spiralize zucchini; add to large bowl with chicken, scallions and cilantro. Add dressing; toss to coat.
  4. Serving size: 2 cups

Notes

Serve with lime wedges. A nice addition to this recipe would be coarsely chopped roasted peanuts (could affect Points).

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