I went to Target yesterday to pick up bath products. I always think it will be less expensive to buy antiperspirant and and body wash there instead of at the grocery store. But, two tank tops, two tee-shirts, and one sports bra later that $5 savings turned into a $50 splurge. I feel like I’ll never learn!
But I do love Target! I wish we had a Super Target. And, while I’m wishing, add Whole Foods and Trader Joe’s to that list. I think if I had those 3 stores within a 30 mile radius of my home I would never have to drive more than thirty miles ever again! I seriously buy most of my clothes at Target. If I were a little more flush I may add Title Nine to my short list of regular places to shop for apparel. But it’s hard for me to spend more than $30 on a pair of jeans when I regularly spend over $10 for a pound of cheese. Priorities!!!
And, speaking of priorities. Most people who know me know I’m a peanut butter lover. If I only got 10 foods to choose to eat for the rest of my life peanut butter would be on that list for sure! Every time I go down the peanut butter isle at the grocery store I spot the PB2.
I finally bought some the other day. My idea was to cook with it. So far I’ve put it in protein bars and these spicy peanut carrot noodles. I don’t know about mixing it with water and spreading it on bread but it’s aroma and flavor in cooked recipes is phenomenal!
Buy some, make this sauce, put it on spiralized carrots (or whatever vehicle you choose). You’ll be in love with the flavor!
Spicy Peanut Carrot Noodles
Ingredients
- 10 oz. 284 g carrots (spiralized)
- 2 Tbsp. water
- 2 Tbsp. 12 g Peanut Butter Powder
- 2 Tbsp. soy sauce
- 2 Tbsp. seasoned rice vinegar
- 1 Tbsp. honey
- 1 Tbsp. Splenda
- 1 tsp. chili garlic sauce
- 1 tsp. sesame oil
- 1/2 tsp. ground ginger
- 1 tsp. garlic minced
- ¼ cup chopped fresh scallions for topping
- 1 tsp. toasted sesame seeds for topping
- cooking spray
Instructions
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Over medium high heat, in a large frying pan (coated with cooking spray), sauté the (sprialized/shredded) carrots for 3 to 5 minutes.
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Add a little salt and pepper.
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In a small mixing bowl whisk together the water, Peanut Butter Powder, soy sauce, vinegar, honey, Splenda, chili garlic sauce, sesame oil, ginger, and garlic.
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Add the sauce mixture to your carrots.
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Stir everything over the medium-low heat until carrots are coated and the sauce thickens a little (~3 to 5 minutes).
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Plate, top with sesame seeds and scallions, and EAT!!!
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Makes 1 to 2 servings.
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note: I purchased a device that will cut vegetables into long noodle-like strips. If you don't have one of these you could use a cheese grater or knife. It will taste the same (yummy!) no matter how you slice your carrots.
A fantastic idea of using carrots instead of high-carb noodles. Thanks for sharing, Juliana.
Thanks! And thanks for stopping by!
I am so with ya! I stopped by target for hangers and clothes detergent and ended up with two skirts and a dress and forgot the hangers! ha!
These noodles look amazing! I am so intrigued, I have never had anything like this before, but it looks right up my alley, I can’t wait to try!
Hilarious! They were good! The sauce makes all the difference!
Hi Juliana, Is it supposed to be 1/2 tsp of ginger or 12 tsp? This is a wonderful looking recipe.
Oh my gosh! Thanks for catching that! I’ll fix it right away! It’s supposed to be 1/2 tsp. ground ginger. Not 12:-(
Thanks again!
Just made these tonight and am in love with them! So is the BF. Normally I just get, “It’s okay.” However, tonight I got “It’s not just good; it’s outstanding!” Thank you so much for the great recipe!
Oh my gosh! Thank you so much! I’m so glad you liked them!
So I have a Paderno spiralizer.
I have full size (not “baby”) carrots.
I used my spiralizer with carrots yesterday to make a Thai salad for a fav friend’s birthday dinner.
This recipe is MY next-day reward. Looks amazing.
But when I spiralized carrots yesterday, I got lots of little bitty shreds and not the beautiful long strings I wanted. Oh sure, the cucumbers gave me yards of spiral cut “coodles.” (Cuudles?) But I wanted them from the carrots, too.
Have you had success with that? Any tips on spiralizing carrots? I long to twirl spicy, peanutty carrot noodles on the end of a fork.
I actually had the same issue with carrots. If you look closely at my pics you can sort of see that the carrots are not in long strands. I used the thickest carrots I could find which gave me a few long strings. But, not like we both want. Sorry!!!
So I have a couple of Q’s about the recipe. It looks AMmmmmazing! Can I use maybe dates to sweeten. I really can not tolerate Splenda? Or maybe you have another idea? Also where do you get peanut butter powder?
You could use plain old white sugar in place of the Splenda. I only used Splenda to cut calories. You could use more honey, or brown sugar, or dates (pureed), or agave. You can buy powdered peanut butter at practically any grocery store these days (in the peanut butter section). Thank You!
Oh. My. Gosh. This recipe is saving my diet. Never in my life have I found a “mock” / healthy version of one of my favorite foods that I have loved more than this. I LOVE Thai food, especially peanut sauce. I feel like such a legit chef making this sauce from scratch but THE FLAVOR!!! It does NOT taste like a “diet” sauce. I’m obsessed. I don’t even miss noodles now. I love the crunch of the carrots and noodles just aren’t necessary now. Thank you SO MUCH!
Well this is probably the nicest comment I’ve ever received on this blog! You are a sweetheart!!! I’m glad you like it!
Excuse my ignorance, but what is PB powder?! Recipe sounds delicious!
I’m sorry! I should’ve spelled that out. It’s peanut butter powder. It’s basically dehydrated peanut butter. (I’m not sure of the actual process.) These days, there are many different brands. I’ve tried most of them and I don’t recommend one over the other. But, it’s usually in the peanut butter section of most grocery stores. Anyway, thank you for visiting my blog! If you have any other questions please don’t hesitate!
Thanks so much for your speedy reply. I live in the Middle East so I’m guessing there’s no such thing as that here. Boooo. Could you possibly recommend a substitute? Would actual PB work? Cheers.
Hello? 🙂
I tried this, but made some adjustments based on the ingredients I already had.
Subbed apple cider vinegar for the seasoned rice vinegar & sriracha for the chili garlic paste (added a little more garlic to compensate). I also added chicken breast for some extra protein, and upped the PB2 amount because I absolutely love that nutty flavor in my sauces.
It turned out AMAZING! I was nervous because in general, my experience with noodle “alternatives” hasn’t been great. I am an absolute carb queen and the texture and flavor of real noodles just isn’t replicable with zucchinis, shirataki, etc. However, with this dish, the sauce is EVERYTHING. The chicken I added offered some differentiation in texture, and I think that helped a lot. Tofu could probably be a great vegetarian alternative.
The overall flavor is spicy, nutty, slightly tangy, and just delicious overall! The carrots softened to the perfect texture (softened but with still some crunch), and occasionally there’ll be a sweet, carrot-y aftertaste. I don’t mind that, but if you’re someone who hates that flavor, if you add more of the sauce, it’ll disappear entirely.
Thanks so much for this recipe!!
Your version sounds fabulous! I love the idea of adding chicken because it goes so well with peanut sauce! Apple cider vinegar seems obvious as well! It’s got a little more flavor, in my opinion. And sriracha, YUM!!! I’m a carb queen myself so I understand completely! I’m so happy you were able to tweak this recipe into something that worked even better for you! Thanks for the feedback!!!