Spicy Thai Carrot Noodles

• Gluten free

• Produce

  • 1 small head Broccoli
  • 1 lb Carrots
  • 1 Garlic clove
  • 1 Green bell pepper
  • 3 tbsp Peanuts, roasted salted
  • 2 tbsp Scallions
  • 1 cup Shiitake mushrooms

• Canned Goods

  • 1 1/2 cups Chicken broth

• Condiments

  • 1 tbsp Lime juice
  • 1/4 cup Peanut butter
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Red pepper
  • 2 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 2 tbsp Sesame oil

Found on food52.com

Description

Ingredients

• 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)

Directions

• In a large skillet over medium-heat, heat the sesame oil.
• Add the garlic and crushed red pepper and cook just until fragrant, stirring constantly.
• Add the sliced mushrooms and green pepper and cook until softened and beginning to brown, about 3 minutes.
• Add the broccoli, chicken broth, peanut butter, soy sauce, and lime juice. Increase the heat to high and stir constantly until the peanut butter melts into the sauce.
• Reduce the heat to medium-low and cook for about 5 minutes, or until the broccoli is cooked but retains some crunch.
• Meanwhile, using a spiralizer or a vegetable peeler, shave the carrots into thin ribbons. (A peeler works fine here! The ribbons will just be flatter than they would be if made with a spiralizer)
• Add the carrot ribbons to the pan and cook for about 2 minutes. Stir to coat thoroughly with sauce.
• Serve warm, with the optional garnishes of scallions, toasted sesame seeds, or peanuts.