Spicy Thai Carrot Noodles

  • 2 tablespoons sesame oil
  • 1 garlic clove, minced
  • 1/2 teaspoon crushed red pepper (more or less to taste)
  • 1 cup sliced shiitake mushrooms
  • 1 green bell pepper, sliced into thin strips
  • 1 small head of broccoli, chopped into small pieces
  • 1/2 cups chicken broth
  • 1/4 cup peanut butter (or almond butter)
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 pound carrots (about 8 medium carrots)
  • 2 tablespoons sliced scallions (optional)
  • 2 tablespoons toasted sesame seeds (optional)
  • 3 tablespoons chopped roasted, salted peanuts (optional)
  1. In a large skillet over medium-heat, heat the sesame oil.
  2. Add the garlic and crushed red pepper and cook just until fragrant, stirring constantly.
  3. Add the sliced mushrooms and green pepper and cook until softened and beginning to brown, about 3 minutes.
  4. Add the broccoli, chicken broth, peanut butter, soy sauce, and lime juice. Increase the heat to high and stir constantly until the peanut butter melts into the sauce.
  5. Reduce the heat to medium-low and cook for about 5 minutes, or until the broccoli is cooked but retains some crunch.
  6. Meanwhile, using a spiralizer or a vegetable peeler, shave the carrots into thin ribbons. (A peeler works fine here! The ribbons will just be flatter than they would be if made with a spiralizer)
  7. Add the carrot ribbons to the pan and cook for about 2 minutes. Stir to coat thoroughly with sauce.
  8. Serve warm, with the optional garnishes of scallions, toasted sesame seeds, or peanuts.

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