Name: Carrot Noodles with Thai Peanut Sauce
Prep time: 35 min
Ingredients: 2 tablespoon Toasted sesame oil; 2 teaspoon Minced garlic; 1/2 teaspoon Crushed red pepper; 3 ounce Mushrooms, sliced (about 1 cup); 1 medium Green pepper, cut into 2-inch strips (about 1 cup); 2 cup Small broccoli florets; 1 1/4 cup Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Vegetable Broth; 1/3 cup Creamy peanut butter; 2 tablespoon Soy sauce; 1 tablespoon Lime juice; 8 large Carrot (about 1 1/4 pounds), peeled and spiralized using blade with medium holes (about 5 cups); 1 Green onion, sliced (about 2 tablespoons); 2 teaspoon Chopped dry roasted salted peanuts

Carrot Noodles with Thai Peanut Sauce

By: Campbell's Kitchen

Carrot Noodles with Thai Peanut Sauce

By: Campbell's Kitchen

This recipe for Carrot Noodles with Thai Peanut Sauce puts a fresh and delicious twist on a dish you might expect to use a more typical variety of noodles. If you're even remotely worried that this dish won't be hearty or flavorful enough, you just need to take one bite of this amazing Thai food and your mind will be put at ease. With its great variety of tasty veggies and the spectacular taste of peanut sauce, you may even be singing this dish's praises before long.

NotesAdding chickpeas or edamame to this recipe is a wonderful addition that adds to the texture and heartiness of the dish.

Serves4

Preparation Time35 min

CostInexpensive

Total Timeunder 1 hour

Ingredients

2 tablespoons Toasted sesame oil
2 teaspoons Minced garlic
1/2 teaspoon Crushed red pepper
3 ounces Mushrooms, sliced (about 1 cup)
1 medium Green pepper, cut into 2-inch strips (about 1 cup)
2 cups Small broccoli florets
1 1/4 cup Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Vegetable Broth
1/3 cup Creamy peanut butter
2 tablespoons Soy sauce
1 tablespoon Lime juice
8 large Carrot (about 1 1/4 pounds), peeled and spiralized using blade with medium holes (about 5 cups)
1 Green onion, sliced (about 2 tablespoons)
2 teaspoons Chopped dry roasted salted peanuts

Instructions

Heat the sesame oil in a 12-inch skillet over medium-high heat. Add the garlic and crushed red pepper and cook and stir for 30 seconds. Add the mushrooms and green pepper and cook for 3 minutes or until the peppers are lightly browned and tender, stirring occasionally.
Increase the heat to high. Add the broccoli, broth, peanut butter, soy sauce and lime juice to the skillet and heat to a boil. Cook and stir until the peanut butter has melted. Reduce the heat to medium. Cover and cook for 2 minutes or until the broccoli is tender.
Add the carrot noodles to the skillet. Cover and cook for 1 to 2 minutes or until the carrot noodles are tender-crisp (cook an additional 1 to 2 minutes for more tender noodles).
Uncover and toss to coat the carrot noodles with the peanut butter mixture. Cook, uncovered, for 1 minute or until peanut butter mixture thickens slightly. Serve sprinkled with the green onion and peanuts.