Spicy Thai Carrot Noodles

Author Notes: 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. 

Serves 4

• 2tablespoons sesame oil
• 1garlic clove, minced
• 1/2teaspoon crushed red pepper (more or less to taste)
• 1cup sliced shiitake mushrooms
• 1green bell pepper, sliced into thin strips
• 1small head of broccoli, chopped into small pieces
• 1 1/2cups chicken broth
• 1/4cup peanut butter (or almond butter)
• 2tablespoons soy sauce
• 1tablespoon lime juice
• 1pound carrots (about 8 medium carrots)
• 2tablespoons sliced scallions (optional)
• 2tablespoons toasted sesame seeds (optional)
• 3tablespoons chopped roasted, salted peanuts (optional)

1. In a large skillet over medium-heat, heat the sesame oil.
2. Add the garlic and crushed red pepper and cook just until fragrant, stirring constantly.
3. Add the sliced mushrooms and green pepper and cook until softened and beginning to brown, about 3 minutes.
4. 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.
5. Reduce the heat to medium-low and cook for about 5 minutes, or until the broccoli is cooked but retains some crunch.
6. 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)
7. Add the carrot ribbons to the pan and cook for about 2 minutes. Stir to coat thoroughly with sauce.
8. Serve warm, with the optional garnishes of scallions, toasted sesame seeds, or peanuts.

https://food52.com/recipes/60898-spicy-thai-carrot-noodles