ABOUT THE RECIPE:
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.
Makes 2 to 4 servings
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 gluten-free tamari
Dash cayenne pepper
3 to 6 tablespoons water, plus more as needed
1 scallion (white and green parts) thinly sliced, for garnish
1 small lime, cut in wedges (optional)
Cut the carrots into thin noodles using a vegetable peeler spiralizer (or regular spiralizer). Fit a steamer basket into a medium-sized sauce pan with a tight-fitting lid. Add 2 to 3 inches of water, then add the carrots. Cover and bring to a boil. Steam the carrots for 2 to 3 minutes or until they are al dente.
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. Transfer the warm carrots to a medium-sized bowl and pour the sauce over the carrot “noodles.” Gently toss using tongs or a large fork, until the carrots are thoroughly coated with the peanut sauce.
Serve warm or cover and refrigerate for 2 hours and serve cold. To serve, divide the carrot noodles into 2 to 4 pretty bowls. Top each bowl of carrot noodles with some scallions, with optional lime wedge, on the side.
Chef’s note: If you prefer, you may use cashew, almond or sunflower seed butter in place of the peanut butter.