Another hot day calls for another refreshing and easy meal. carrot noodles + spicy peanut sauce. Choose your own adventure and top with grilled shrimp, shredded chicken, roasted tofu, edamame, or pickled veg. Make a double batch of this creamy, dreamy, spicy peanut sauce and use for marinade or dip.
carrot noodles + spicy peanut sauce
4 cups carrot noodles, spiralized or peeled using a julienne peeler
1 1-inch piece ginger, peeled and chopped
1 small garlic clove
1/2 cup salt-free + sugar-free smooth peanut butter
2 tablespoons reduced sodium tamari or coconut aminos
2 tablespoons lime juice
1/2 teaspoon red pepper flakes
1/3 cup warm water
1/4 cup cilantro, chopped
4 tablespoons hemp seeds
2 tablespoons salted peanuts, chopped
If you prefer the carrot noodles cooked, give them a quick blanch. If not, keep them raw. In a food processor, combine the ginger and garlic and pulse. Add the peanut butter, tamari, lime juice, red pepper flakes, and water, and blend until smooth. Add more water, a tablespoon at a time, if needed to thin. Taste, and adjust lime juice, peanut butter, or tamari, if needed. Toss carrot noodles with desired amount of peanut sauce, top with cilantro, hemp seeds, peanuts, and your choice of additional protein and enjoy.