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
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.
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.
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.
Top with desired toppings of choice and serve immediately.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/carrot-noodles-with-peanut-sauce/