Peanut-y Carrot “Noodles”

Peanut-y Carrot Noodles are a gluten-free “noodle” dish showcasing carrots in place of pasta. It’s reminiscent of a restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.

Peanut-y Carrot Noodles

Peanut-y Carrot Noodles are a gluten-free “noodle” dish showcasing carrots in place of pasta. It’s reminiscent of a restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.

  • Servings: 4
  • Difficulty: Easy
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Ingredients


4 To 6 Medium (Or 3 To 4 Large) Carrots, Peeled

4 Heaping Tablespoons Creamy Peanut Butter (See Note)

2 Tablespoons Maple Syrup

2 Teaspoons Tamari Or Soy Sauce

3 To 6 Tablespoons Water, Plus More As Needed

Dash Cayenne Pepper

1 Scallion (White And Green Parts) Thinly Sliced, For Garnish

1 Small Lime, Cut In Wedges (optional, for garnish)


Directions


  1. Cut the carrots into thin “noodles” using a vegetable peeler spiralizer (or regular spiralizer). Steam the carrots for 2 to 3 minutes or until they are al dente.
  2. Meanwhile, to make the sauce, put the peanut butter, maple syrup, tamari, 3 tablespoons of water and a dash of cayenne pepper into a small bowl and briskly whisk until combined. Add more water, 1 tablespoon at a time, to achieve desired consistency.
  3. Transfer the warm carrots to a medium-sized bowl and pour the sauce over the carrot “noodles.” Gently toss with tongs until the carrots are thoroughly coated with the peanut sauce.
  4. Serve warm or cover and refrigerate for 2 hours and serve cold. To serve, divide the carrot “noodles” into pretty bowls. Top each bowl with some scallions, and optional lime wedge on the side.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!