Carrot Noodles with Spicy Thai Peanut Sauce
This dish may require a little extra effort but it’s so worth it. Spiralized carrot ‘noodles’ replace traditional pasta in this typical Thai dish. The ‘noodles’ along with other healthy veggies simmer in a Swanson broth-based peanut sauce, soaking up all of the amazing flavors. We think you’ll love these ‘noodles’ so much you may never go back to plain old pasta!
Ingredients
2 tablespoons toasted sesame oil
2 teaspoons minced garlic
0.5 teaspoon crushed red pepper
3 ounces mushrooms, sliced (about 1 cup)
1 medium green pepper, cut into 2-inch strips (about 1 cup)
2 cups small broccoli florets
1.25 cups Vegetable or Chicken Broth
0.333 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice
8 large carrot (about 1 1/4 pounds), peeled and spiralized using blade with medium holes (about 5 cups)
1 green onion, sliced (about 2 tablespoons)
2 teaspoons chopped dry roasted salted peanuts
2 teaspoons minced garlic
0.5 teaspoon crushed red pepper
3 ounces mushrooms, sliced (about 1 cup)
1 medium green pepper, cut into 2-inch strips (about 1 cup)
2 cups small broccoli florets
1.25 cups Vegetable or Chicken Broth
0.333 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice
8 large carrot (about 1 1/4 pounds), peeled and spiralized using blade with medium holes (about 5 cups)
1 green onion, sliced (about 2 tablespoons)
2 teaspoons chopped dry roasted salted peanuts
Instructions
Heat the sesame oil in a 12-inch skillet over medium-high heat. Add the garlic and crushed red pepper and cook and stir for 30 seconds. Add the mushrooms and green pepper and cook for 3 minutes or until the peppers are lightly browned and tender, stirring occasionally.
Increase the heat to high. Add the broccoli, broth, peanut butter, soy sauce and lime juice to the skillet and heat to a boil. Cook and stir until the peanut butter has melted. Reduce the heat to medium. Cover and cook for 2 minutes or until the broccoli is tender.
Add the carrot noodles to the skillet. Cover and cook for 1 to 2 minutes or until the carrot noodles are tender-crisp (cook an additional 1 to 2 minutes for more tender noodles).
Uncover and toss to coat the carrot noodles with the peanut butter mixture. Cook, uncovered, for 1 minute or until peanut butter mixture thickens slightly. Serve sprinkled with the green onion and peanuts.
Increase the heat to high. Add the broccoli, broth, peanut butter, soy sauce and lime juice to the skillet and heat to a boil. Cook and stir until the peanut butter has melted. Reduce the heat to medium. Cover and cook for 2 minutes or until the broccoli is tender.
Add the carrot noodles to the skillet. Cover and cook for 1 to 2 minutes or until the carrot noodles are tender-crisp (cook an additional 1 to 2 minutes for more tender noodles).
Uncover and toss to coat the carrot noodles with the peanut butter mixture. Cook, uncovered, for 1 minute or until peanut butter mixture thickens slightly. Serve sprinkled with the green onion and peanuts.
Carrot Noodles with Spicy Thai Peanut Sauce
This dish may require a little extra effort but it’s so worth it. Spiralized carrot ‘noodles’ replace traditional pasta in this typical Thai dish. The ‘noodles’ along with oth...
Directions
Print
Heat the sesame oil in a 12-inch skillet over medium-high heat. Add the garlic and crushed red pepper and cook and stir for 30 seconds. Add the mushrooms and green pepper and cook for 3 minutes or until the peppers are lightly browned and tender, stirring occasionally.Increase the heat to high. Add the broccoli, broth, peanut butter, soy sauce and lime juice to the skillet and heat to a boil. Cook and stir until the peanut butter has melted. Reduce the heat to medium. Cover and cook for 2 minutes or until the broccoli is tender.Add the carrot noodles to the skillet. Cover and cook for 1 to 2 minutes or until the carrot noodles are tender-crisp (cook an additional 1 to 2 minutes for more tender noodles).Uncover and toss to coat the carrot noodles with the peanut butter mixture. Cook, uncovered, for 1 minute or until peanut butter mixture thickens slightly. Serve sprinkled with the green onion and peanuts.
Ingredients
2 tablespoons toasted sesame oil2 teaspoons minced garlic0.5 teaspoon crushed red pepper3 ounces mushrooms, sliced (about 1 cup)1 medium green pepper, cut into 2-inch strips (about 1 cup)2 cups small broccoli florets1.25 cups Vegetable or Chicken Broth0.333 cup creamy peanut butter2 tablespoons soy sauce1 tablespoon lime juice8 large carrot (about 1 1/4 pounds), peeled and spiralized using blade with medium holes (about 5 cups)1 green onion, sliced (about 2 tablespoons)2 teaspoons chopped dry roasted salted peanuts
Peanut Butter & Celery Logs
Wholesome peanut butter stuffed into celer...
Spinach Triangles
Using puff pastry instead of phyllo dough ...
Spinach Pastry Diamonds
Here's an updated version of an appetizin...
Sweet & Sassy Dipping Sauce for Eg...
Picante sauce mixed with apricot jam, soy...