Spicy Thai Carrot Noodles
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
3 cups snap bean sprouts
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
2 tablespoons toasted sesame seeds
3 tablespoons chopped roasted
salted peanuts
In a large skillet over medium-heat, heat the sesame oil. Add the garlic and crushed red pepper and cook just until fragrant, stirring constantly. Add the sliced mushrooms and green pepper and cook until softened and beginning to brown, about 3 minutes. 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. Reduce the heat to medium-low and cook for about 5 minutes, or until the bean sprouts are cooked, but retain some crunch.
Meanwhile, using a vegetable peeler, shave the carrots into thin ribbons. Add the carrot ribbons to the pan and cook for about 2 minutes. Stir to coat thoroughly with sauce. Serve warm, with the optional garnishes of scallions, toasted sesame seeds, or peanuts.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.