Thai Noodle Tacos

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Ingredients:

For the dressing:
3 tbsp peanut butter
1 tbsp Sriracha
2 tbsp toasted sesame oil (or, other oil of choice)
1 tbsp raw agave nectar
1 tbsp peanut oil
1 tsp roasted red pepper flakes
1/2 tsp garlic powder
Bill Bragg’s amino acids
Sesame seeds

For the noodles:
1 large butternut squash, peeled, bulb removed + spiralized
Olive oil
Corn flour tortillas
Sesame seeds

Essentials:
Spiralizer
Julienne peeler
Kitchen scissor

Instructions:

1. watch this video –> How to Spiralize Butternut Squash
2. in a large mixing bowl, whisk together your dressing ingredients until smooth + set aside
3. now that you’ve made your dressing + watched that very informative video by the beautiful @Inspiralized, we can get to making noodles with your Spiralizer
4. cut the bottom bulb off the butternut squash, save it for the next recipe I have coming for you all
5. peel the skin off + cut your remaining piece of squash in half
6. prepare your Spiralizer
7. start making noodles with blade C
8. cut your noodles with a kitchen scissor to make them a nice length
9. heat a large pot to medium heat
10. drizzle a bit of olive oil + sautée your noodles until wilted
11. toss the noodles in the dressing while still in the pot
12. serve about 3 tbsp of noodles onto each tortilla + sprinkle with sesame seeds
13. enjoy but don’t eat them all!

Serves:
4-6

Pictures of the tacos I ate from different angles.

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