• Becky Berberich

Cold Thai Peanut Carrot Noodles


You know when sometimes you surprise yourself with how good something turned out? That just happened to me when I made this noodle salad and I can't wait to share it with you.

Monday on my way home from Baltimore I stopped at one of my favorite places, H-Mart. If you've never been to H-Mart you're either not from around her, not Asian, or not good at exploring. It is where I get all my curry pastes, odd varieties of mushrooms and Korean Rice cakes which are more like pasta than western rice cakes. As I swung through the produce section, I saw the most ridiculous carrots I've seen in quite a while.


Like what is this? I could hallow that out and cary enough water for an all day hike. I had to buy it.

Today I decided would be dedicated as a day of destroying refrigerator left overs. I have so many bits of things that all need a home. One of the things I had that needed a home was the rest of this delicious Thai peanut dressing and those Nalgene sized carrots.

I broke out my zoodler (named for making zucchini noodles), more commonly called a vegetable spiralizer and got to work turning them into a mountain of carrot noodles.


Below are the carrot noodles made from ONE of those two carrots. I'm one person. I only need so much.


Next to the Nalgene for context again.


I knew that I didn't want these noodles raw, but I've never cooked them any other way then in a pan. Thinking back to the beet chips I made the other day, I thought, "maybe an extended blanch would work." And it did. Perfectly!

Two minutes in the water and then immediately run under cold water (not hard to find in Maryland this time of year). They had just enough bite but did not taste like raw carrots. A bit sweeter which complimented the peanut sauce well.


In the end was one of the most delicious things I've made recently and I can't wait to have the leftovers for lunch!


I'm sure it would have been delicious with some spicy elements added to it to contrast with the cold of the noodles and the savoriness of the sauce, but I liked it just fine as is.

Makes 6 servings; 1 cup per serving. Calories 124; Fat 6.9 g; Fiber 3.4 g; Protein 3.7 g; Carbohydrates 11.9 g

#summerrecipes #rootvegetables

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