Simple Carrot Noodles with Peanut Sauce
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
Carrot Noodles:
  • 8-10 Carrots, ribboned into noodles with a vegetable peeler
  • ½ Tablespoon Coconut Oil (or any oil you like to cook with)
Peanut Sauce:
  • ¼ Cup Peanut Butter
  • 2 Tablespoons Coconut Aminos (or Tamari/Low Sodium Soy Sauce)
  • 1 Tablespoon Rice Wine Vinegar
  • Juice of 1 Lime
  • 1 Teaspoon Sesame Oil
  • 1 Tablespoon Sriracha
  • 1 Teaspoon of Honey (sub maple syrup or agave for vegan)
  • Pinch of Red Pepper Flakes
Optional Toppings:
  • Scallions
  • Shredded Red Cabbage
  • Crushed Peanuts
  • Cilantro
  • Sesame Seeds
  • Protein of choice (I topped with pan-fried tofu. Shredded chicken is also good here!)
Instructions
  1. In a small bowl, whisk together the ingredients for the peanut sauce until smooth. It takes a bit of stirring to break down the peanut butter.
  2. Heat a skillet over medium heat and add the cooking oil. Add the carrot noodles to the pan and lightly saute until they just begin to soften, about 1-2 minutes.
  3. Pour the peanut sauce into the pan, and continue to saute until all the noodles are coated. You don’t want to keep the carrot noodles on the heat for too long, otherwise they will get mushy.
  4. Top with desired toppings of choice and serve immediately.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/carrot-noodles-with-peanut-sauce/