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




Ingredient Checklist


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.

  • 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

2/3 cup
103 calories; protein 3g; carbohydrates 12g; dietary fiber 3g; sugars 5g; fat 5g; saturated fat 2g; sodium 92mg.