You guys, my spiralizaer is on the fritz.
Earlier this week, as I was prepping this recipe, the carrots started catching on the blade and making these weird little C-shaped shavings instead of long pasta-like strands. I thought maybe the carrots were too tough, but then I tried it with zucchini and the same thing happened. I guess it serves me right for buying a cheapo brand. I’m going to try and return it this weekend and order a new one in its place. I’ve heard great things about the Inspiralizer!
Fortunately though, you don’t even really need one to make this recipe. A trusty Y-peeler will work just fine. I actually love how these no spiralizer carrot noodles came out–they remind me of pappardelle or flat rice noodles. They practically beg to be twirled around a fork or a pair of chopsticks.
Or, you know, smothered in peanut sauce.
This quick and simple peanut sauce comes together in minutes in the food processor, and it’s easily adaptable. I’ve been known to use white wine vinegar in place of rice vinegar, and you could also substitute almond butter for the peanut butter. I added a pinch of red pepper flakes for spice, but if you are going to serve it to your kids you might want to skip it. You might also want to tell me in the comments how you managed to raise such good eaters 🙂
You could serve these carrot noodles as a main dish, perhaps topped with some shrimp? Just a suggestion. It also works as a side in place of a green salad. I’m obsessed with cilantro (I don’t understand you haters!) but Alex isn’t a fan. I’ve made versions of this with cilantro and with mint and they are both delicious.
No Spiralizer Carrot Noodles with Peanut Sauce
2016-01-22 02:03:11
Serves 4
Top these easy carrot noodles with shrimp, chicken, or tofu to make them a main dish. You can substitute soy sauce for the tamari, but then this dish will no longer be gluten-free.
For the peanut sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons tamari
- 2 tablespoons rice vinegar
- 2 tablespoons freshly squeezed lime juice
- 1 clove garlic, chopped
- 2 teaspoons minced fresh ginger
- Pinch of red pepper flakes or dash of sriracha (optional)
For the carrot noodles
- 4-6 large carrots
- 1/4 cup chopped fresh cilantro or mint
- 1/4 cup chopped roasted and salted peanuts
Instructions
- To make the sauce, combine the peanut butter, tamari, rice vinegar, lime juice, garlic, and ginger in a food processor and blend until smooth. Drizzle in 1-2 tablespoons of water until the sauce is thick but very pourable, about the consistency of maple syrup. (Sauce can be made up to 3 days ahead.)
- Using a Y-peeled, shred the carrots into long ribbons. Transfer to a large bowl and toss with half the sauce. Add more sauce as needed. Top with the cilantro or mint and peanuts and serve.
Turnip the Oven http://turniptheoven.com/
Liz @ I Heart Vegetables says
I looove my spiralizer but I’ve never used it on carrots! I’m defining pinning this one 🙂 Looks great!
Kristen @ A Mind Full Mom says
Spirilizers are great, but you are right–you don’t nee one. I love this peanut sauce so much!
Renée ♥ The Good Hearted Woman says
Carrot noodles and peanut sauce? I am so sold!! Sounds wonderful, and gives me another reason to use my spiralizer too! (I got mine from the nice folks at Kitchen Aid and I LOVE it!)