Thinly shaved carrots stand in for wide rice noodles in this Thai-inspired low-carb "noodle" dish. Try using red, purple, or yellow carrots for a colorful twist. Source: Diabetic Living Magazine, Fall 2018

Laura Marzen, R.D., L.D.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut carrots into long thin ribbons with a vegetable peeler. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add carrots and cook, stirring constantly, until tender-crisp and just starting to brown, 2 to 3 minutes. Transfer to a shallow serving bowl.

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  • Coat the pan with more cooking spray. Add shallots and ginger and cook over medium heat, stirring, for 1 minute. Reduce heat to low. Add coconut milk, peanut butter and lime juice. Whisk until well combined and warm.

  • Return the carrots to the pan and cook, tossing with tongs, until just heated through, 1 to 2 minutes. If needed, add water to thin out the sauce and help it coat the carrots. Transfer the mixture back to the serving dish. Sprinkle with peanuts and cilantro.

Nutrition Facts

103 calories; 5 g total fat; 2 g saturated fat; 92 mg sodium. 12 g carbohydrates; 3 g fiber; 5 g sugar; 3 g protein;