Spicy Thai Carrot Noodles
Zucchini noodles may be the darling of the food scene right now, but don't stop there with your spiralizing. Ribbons of carrots are tossed with broccoli, mushrooms, peppers, and a spicy Thai peanut sauce for a satisfying, wholesome, and easy dinner that comes from—of all places—the Swanson chicken broth recipe archives. —Posie (Harwood) Brien
Ingreadient
- 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 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)
Direction
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