Carrot Noodles with Peanut Sauce

Carrot Noodles with Peanut Sauce

Kick it up a notch with these crunchy and delicious gluten-free carrot noodles. Betsy’s Asian inspired peanut sauce features her cinnamon peanut butter.  So, if you are looking to cut the carbs without cutting the flavor this recipe is for you.  Trust Betsy! You will #TasteTheDifference!

Recipe Ingredients:

1

For peanut sauce:

1 Tbsp. Nama Shoyu or gluten-free tamari

1⁄2 Cup Betsy’s Best Cinnamon Peanut Butter

3⁄4 cup coconut flesh from young Thai coconut

1⁄4 cup coconut water from young Thai coconut

2 Tbsp. organic maple syrup

1 Tsp. fresh grated ginger

1 Tbsp. sesame oil

1 lime, juiced

2 cloves garlic, diced

1 Tsp. chili flakes

Pinch of Himalayan Salt

For noodles:

4 large carrots finely sliced – or use a spiralizer

1 cup snow pea pods, chopped

3 scallions, sliced

Step By Step Recipe Directions:

Step 1Place coconut flesh and coconut water in high-speed blender and blend until smooth.

Step 2: Add Betsy’s Best Cinnamon Peanut Butter, Nama Shoyu, maple syrup and ginger, sesame oil, and lime juice.

Step 3: Blend until smooth.

Step 4: Add garlic, chili flakes and Himalayan salt.

Step 5: Pulse briefly to blend.

Step 6: Pour peanut sauce over carrot noodle mixture and mix well.

Step 7: Enjoy!

Did you know? Betsy personally makes and serves each recipe that appears on these pages. As a registered Dietitian and personal trainer she loves these carrot noodles.  They increase her families veggie intake, while keeping the carbs low.  With the amazing peanut sauce the flavor is to die for. 

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Spicy Thai Peanut Noodles

Spicy Thai Peanut Noodles

It’s time to try Betsy’s spicy Thai peanut noodles recipe! Wow, we love the “heat” in this slightly sweet and spicy veggie toss. A fun Asian inspired dish using pad Thai noodles and oodles of veggies. A great complement to fish or chicken or as a vegetarian dish!

Recipe Ingredients:

1/2 Cup Betsy’s Best Cinnamon Peanut Butter

1/2 lb dried rice pad thai noodles

1 tsp sesame oil

1/4 c rice vinegar

1 1/2 T fish sauce

1 jalapeno, stemmed and finely chopped, seeded

2 med carrots shredded

2 large yellow squash, grated2/3 c fresh mint

Step By Step Spicy Thai Peanut Noodles Recipe Directions:

Step 1Bring a large pot of salted water to a boil.

Step 2: Add the noodles and cook, stirring often until just tender, about 5 min.

Step 3: Drain and rinse under cold running water and leave in colander to drain.

Step 4: In a large bowl, whisk the Betsy’s Best, vinegar, fish sauce, and 1 tsp sesame oil and 3 T warm water until smooth.

Step 5: Add the rest of the ingredients together but leave some of the mint leaves for garnish, and toss.

Step 6: Garnish with mint. 

Step 7: Enjoy your spicy Thai peanut noodles!

Recipe Yield: 4 servings.

If you are not crazy about the “sizzle” in this spicy Thai peanut noodle recipe, then just remove the jalapeño. You will still savor the flavor of the delicious Betsy’s Best Gourmet Cinnamon Peanut Butter mixed right into this Asian style dish.

 

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How To Make Carrot Noodles

How To Make Carrot Noodles

Carrot noodles are a great substitute for pasta. If you are looking to cut back or eliminate refined carbs from your diet vegetable noodles are a must. Trust Betsy! You won’t miss pasta if you can still enjoy savory Asian or Italian dishes over faux noodles.

Here’s how to make carrot noodles:

Step 1: Wash and peel 5 large carrots

Step 2: Use a spiral slicer and slice all of the carrots into long strands with thickness similar to linguini.

Step 3: Place the carrot noodles in a saute’ pan with 1 tsp of virgin olive oil.  Cook at medium heat until the carrots are tender,

Note: You can season the carrot noodles with garlic, salt and pepper, or other spices.

Skip the pasta and carbs and enjoy this bright and colorful dish!  Full of flavor and and fiber carrot noodles go great as a side dish or a meal!  Toss with a super tasty sunflower seed butter sauce and some shrimp,tofu or add beans for a dinner to remember!

Betsy’s Recipe: Spiraled Carrot Noodles with Sunflower Seed Butter Ginger Sauce

FOR THE CARROT PASTA:

  • 5 large carrots peeled and spiraled into noodles
  • 1/3 C roasted cashews
  • 2 T fresh cilantro finely chopped

FOR THE Sunflower Seed Butter Ginger SAUCE:

  • 2 T Betsy’s Best Gourmet Sunflower Seed Butter
  • 4 T coconut milk
  • 2 T soy sauce
  • 2 cloves large garlic finely chopped’
  • 1 T fresh ginger peeled and grated
  • 1 T lime juice
  • sea salt to taste

TO PREPARE THE GINGER-LIME PEANUT BUTTER SAUCE:

Combine all ingredients in a small bowl and mix together until smooth and creamy or place in a blender and blend.

Wash and peel carrots. Using your spiral slicer, make noodles out of all of the carrots. Place carrot noodles into a large serving bowl. Pour the Ginger Sauce over the noodles and gently toss together.  Garnish with roasted cashews and freshly

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