Spicy Thai Carrot Noodles Recipe

Name: Spicy Thai Carrot Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sesame oil; 1 garlic clove, minced; 1/2 teaspoon crushed red pepper (more or less to taste); 1 cup sliced shiitake mushrooms; 1 green bell pepper, sliced into thin strips; 1 small head of broccoli, chopped into small pieces; 1 1/2 cups chicken broth; 1/4 cup peanut butter (or almond butter); 2 tablespoons soy sauce; 1 tablespoon lime juice; 1 pound carrots (about 8 medium carrots); 2 tablespoons sliced scallions (optional); 2 tablespoons toasted sesame seeds (optional); 3 tablespoons chopped roasted, salted peanuts (optional)

Servings: persons

2 tablespoons sesame oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper (more or less to taste)
1 cup sliced shiitake mushrooms
1 green bell pepper, sliced into thin strips
1 small head of broccoli, chopped into small pieces
1 1/2 cups chicken broth
1/4 cup peanut butter (or almond butter)
2 tablespoons soy sauce
1 tablespoon lime juice
1 pound carrots (about 8 medium carrots)
2 tablespoons sliced scallions (optional)
2 tablespoons toasted sesame seeds (optional)
3 tablespoons chopped roasted, salted peanuts (optional)

1
In a large skillet over medium-heat, heat the sesame oil.
2
Add the garlic and crushed red pepper and cook just until fragrant, stirring constantly.
3
Add the sliced mushrooms and green pepper and cook until softened and beginning to brown, about 3 minutes.
4
Add the broccoli, chicken broth, peanut butter, soy sauce, and lime juice. Increase the heat to high and stir constantly until the peanut butter melts into the sauce.
5
Reduce the heat to medium-low and cook for about 5 minutes, or until the broccoli is cooked but retains some crunch.
6
Meanwhile, using a spiralizer or a vegetable peeler, shave the carrots into thin ribbons. (A peeler works fine here! The ribbons will just be flatter than they would be if made with a spiralizer)
7
Add the carrot ribbons to the pan and cook for about 2 minutes. Stir to coat thoroughly with sauce.
8
Serve warm, with the optional garnishes of scallions, toasted sesame seeds, or peanuts.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons sesame oil, 1 garlic clove, minced, 1/2 teaspoon crushed red pepper (more or less to taste), 1 cup sliced shiitake mushrooms, and more.

Yes, Spicy Thai Carrot Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Thai Carrot Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions