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.
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.
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.