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1. In a small bowl whisk together the tamarind paste, peanut butter, gluten-free tamari, fresh lime juice, water and granulated sweetener until smooth and pourable, adjusting with a splash more water if needed; set aside.
2 tbsp tamarind paste (concentrate, unsweetened),
3 tbsp creamy peanut butter (unsweetened),
2 tbsp gluten-free tamari,
2 tbsp fresh lime juice,
3 tbsp water,
1.5 tsp granulated monk fruit or erythritol sweetener
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2. Spiralize the zucchini into noodle-like strands or slice into very thin matchsticks; finely chop the garlic and fresh ginger; slice the green onion, keeping the white and green parts separate; roughly chop the cilantro and basil leaves.
2 piece zucchini (for low-carb noodles),
3 clove garlic,
1 tbsp fresh ginger,
4 piece green onion,
0.5 cup fresh cilantro leaves,
0.2 cup fresh basil leaves (Thai basil if available)
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3. Blanch the broccoli florets and shelled edamame in boiling water for 2 to 3 minutes until bright green and just tender, then drain well and pat dry to remove excess moisture.
3 cup broccoli florets,
1.5 cup shelled edamame
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4. Heat the avocado oil in a large skillet or wok over medium-high heat, then add the chopped garlic, ginger and the white parts of the green onion and stir-fry for about 30 seconds until fragrant without letting them brown.
3 clove garlic,
1 tbsp fresh ginger,
2 tbsp avocado oil (or other neutral high-heat oil),
2 piece green onion
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5. Add the blanched broccoli florets and shelled edamame to the pan, season with salt and black pepper, and stir-fry for 3 to 4 minutes until the broccoli is crisp-tender and lightly charred in spots.
3 cup broccoli florets,
1.5 cup shelled edamame,
0.2 tsp salt,
0.1 tsp black pepper
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6. Add the zucchini noodles to the pan and toss continuously for 1 to 2 minutes until just slightly softened but still firm, taking care not to overcook so they do not release too much liquid.
2 piece zucchini (for low-carb noodles)
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7. Pour the tamarind-peanut sauce into the pan, sprinkle in the green parts of the green onion and the chili, and toss over medium heat for about 1 minute until everything is well coated and glossy; remove from the heat and fold in most of the cilantro and basil, reserving a little for garnish.
2 tbsp tamarind paste (concentrate, unsweetened),
2 piece green onion,
0.5 cup fresh cilantro leaves,
0.2 cup fresh basil leaves (Thai basil if available),
0.2 tsp red chili flakes or sliced fresh chili
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8. Transfer the stir-fry to plates or bowls, top with the remaining herbs, optional crushed peanuts and lime wedges on the side for squeezing just before eating.
0.5 cup fresh cilantro leaves,
0.2 cup fresh basil leaves (Thai basil if available),
1 piece fresh lime wedges (to serve),
2 tbsp crushed peanuts (garnish, optional)
