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Mmmm…. Thai. I’ve been missing the tart/sweet flavors of Thai food in my life lately, and this meal was just the correction for that loss. This sauce is kickin – and could definitely be used on a salad if you have leftovers, or as a dipping sauce for some lettuce wraps. Yum.

Paleo, gluten-free and Whole 30 compliant

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Thai-style Ground Beef with Zoodles & Peppers

1 lb. ground beef
1 large zucchini
2 cloves garlic
1 inch ginger
1/2 onion
1 red pepper
2 medium carrots
1 Tbsp. coconut oil
Cilantro (optional for you poor souls with the ‘this crap tastes like soap’ gene)

Sauce

1/2 cup canned coconut milk
2 Tbsp. almond (or other nut) butter
2 Tbsp. rice vinegar
2 tsp. Red Boat fish sauce
2 Tbsp. coconut aminos
2 tsp. sriracha (or other hot sauce – if you use the Whole30 sriracha from Nom Nom Paleo, this dish is even W30-compliant)
4 Tbsp. lime juice

In a large pan over medium-high heat, brown your ground beef until crispy. Remove to a paper towel lined bowl.

While that is working, mince your garlic and ginger and thinly slice the onion. When the pan is free, add the coconut oil and sautee the ginger, garlic and onion until softened (stirring frequently to avoid burning).

Add the pepper, which you’ve cut into thin strips. Sautee until beginning to soften, stirring frequently to avoid burning. Add the carrots, scraping up all the delicious browned bits from the meat. Sautee until the carrots are softened and everything is starting to brown.

While this is working, make your sauce. Whisk the coconut milk and almond butter together over medium heat to combine, making sure to beat all the lumps out. Cut the heat and add the rest of the ingredients. Turn the heat back on for a minute or two to thicken a bit and whisk to combine. Let sit while you zoodle.

I happen to like my zoodles raw, so I made them at this point. If you prefer yours cooked, add with the carrots.

Don’t forget to chop your cilantro, if using.

To serve: toss the beef mixture with the sauce and either spoon over the zoodles or throw the zoodles in and toss. Sprinkle with cilantro before hitting the table.

Makes enough to serve 2 for dinner + 1 for lunch