Easy Carrot Noodles with Peanut Sauce

March 5, 2019



I celebrated my birthday recently, and somehow, spent the whole day eating.  Some of it was planned, some spontaneous.  But lets just say that after multiple meals out, cake twice, ice cream twice, coffee, and very little water, I woke up the next day with a food hangover.  


I had two thoughts:


one, I'm never eating again

two, I only ever want to eat vegetables


Obviously I didn't choose number one.  We had made this carrot "noodle" dish recently, and it was exactly what I was craving.   




It is simple to put together, can be made with whatever your favorite "noodle" is, and the sauce? You'll want to eat the sauce with a spoon. 


Unless you don't like peanut butter, but I don't really think that's a thing.



The carrot noodles we used were in the frozen section at Trader Joe's.  I was SUPER SKEPTICAL of using frozen veggies- anticipating they would be a mushy mess. 




They were perfect. 


Super quick to saute in a bit of oil, and they retained their crunch and color.  You could also use the packaged spiralized veggies found in many produce departments.  




We chose not to crisp up the tofu in the oven, for the sake of keeping this a one-pan, super fast meal. 


Including the sauce, it comes together in under 30 minutes!


My preference is to eat this hot, like a pad-thai, but you could also serve it chilled or room temperature as more of a salad.  


Regardless! Make this, and feel good about eating the rainbow, whether or not you've over-indulged in birthday cake festivities! 




Easy Carrot Noodles with Peanut Sauce


  • 1/2 cup peanut butter

  • 3 TB coconut aminos

  • 3 TB lime juice

  • 1/2 cup water

  • 2 tsp chili garlic sauce or to taste

  • 1/4 tsp minced ginger

  • 1 small clove minced garlic

  • 1/2 tsp brown sugar

  • salt to taste

  • 1 TB avocado oil

  • 12 ounces carrot noodles

  • 1 cup each red bell pepper, purple cabbage, green onion, firm tofu

  • 1 tomato, sliced into 8 wedges

  • 1/4 cup peanuts

  • 1 lime, sliced into wedges

  • 1/4 cup cilantro


  1. Combine the peanut butter through brown sugar in a jar or small bowl. Use an immersion blender or whisk to combine. Add salt or additional chili garlic sauce to taste. Set aside.

  2. Heat the oil in a large skillet. Add the carrots, stirring frequently,  and cook until warmed through. When the carrots are warm (about 4 minutes) add the bell pepper and cabbage. Continue to cook and stir until hot and just beginning to soften, then add tofu and green onion.  Cook about 1 minute more, until tofu is warmed through. 

  3. Remove from the heat and add the peanut sauce. Stir well and divide between four bowls or plates and top with the tomato, peanuts, lime, and cilantro.

  4. Enjoy!



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