Food Lover + Chef: Krystle Pascual


Food Lover + Chef: Krystle Pascual

our Social Media Inspiration, Shares One of Her Favorite Recipes

Spicy Peanut Zucchini Noodles

Great For Dinner!


½ pound spaghetti (sub with zucchini for

healthier option)

3 tbsp soy sauce

2 tbsp date syrup (or preferred sweetener)

3 tbsp lemon juice

1 tbsp hot chili oil (or 2 tsp red pepper flakes)

¼ cup peanut butter

¼ cup tahini

2 tbsp sesame oil

¼ cup coconut milk

3 zucchini, spiralized

1 cup fresh parsley, chopped

½ cup cilantro, chopped

8 oz tofu, cubed, baked

2 green or red bell peppers, sliced

1½ cups cherry tomatoes, halved & grilled

Toasted sesame seeds

Diced fresh jalapeños

¼ cup peanuts, finely chopped & roasted

½ cup filipino fried corn (optional)

Drizzle of white truffle oil


  1. In a pot of hot boiling water, cook the pasta according to the package instructions. Once done, drain and set aside.
  2. Meanwhile, combine soy sauce, date syrup, lemon juice, hot chili oil, peanut butter, tahini, sesame oil, and coconut milk in a large bowl and mix until well combined.
  3. With the same bowl, add the spiralized zucchini, pasta, parsley, cilantro, tofu, bell peppers, cherry tomatoes, and sesame seeds.Top with fresh jalapeños, peanuts, filipino corn, and a drizzle of white truffle oil. Enjoy hot or cold!