Carrot Noodles with (Almond) Peanut Sauce
Peanut sauce with noodles is one of my favorite dishes. Once I make it, I can’t stop eating it … which isn’t necessarily a good thing. And unfortunately, the traditional way to make this dish is with canned coconut milk, peanut butter and rice noodles. I wanted a fresher, more nutritious version. Time to rawify it!
To make this recipe healthy, I replaced the peanut butter with a healthy raw almond butter, the high glycemic, low nutrient rice noodles with with carrot noodles and the high fat canned coconut with fresh young thai coconut.
I am thrilled with the results. Elated, in fact. Finally, one of my favorite dishes made with healthy raw ingredients! I hope you enjoy this raw recipe as much as I do. I am lucky there are pictures…I couldn’t resist eating during the shoot!
Carrot Noodles with "Peanut" Sauce
SERVES 4
Sauce
- 1/2 cup raw almond butter (recipe here)
- 3/4 cup coconut flesh from young Thai coconut
- 1/4 cup coconut water from young Thai coconut
- 1 tablespoon nama shoyu or gluten free tamari
- 2 tablespoons maple syrup*
- 1 teaspoon fresh grated ginger
- 1 tablespoon sesame oil
- 1 lime, juice from
- 2 cloves garlic, diced
- 1 teaspoon chili flakes
- pinch Himalayan Salt
- Place coconut flesh and coconut water in high-speed blender and blend until smooth.
- Add almond butter, nama shoyu, maple syrup and ginger, sesame oil, and lime juice. Blend until smooth.
- Add garlic, chili flakes and Himalayan salt. Pulse briefly to blend.
- Pour over carrot noodle mixture and mix well.
Noodles
- 4 large carrots, finely sliced (I used my wonderful Mandoline
to do this!) - 1 cup snow pea pods, chopped
- 3 scallions, sliced
- Mix all ingredients together.
Heather wrote on October 17, 2012
I am totally with you on the I can’t stop eating satay sauce. I like to use the same raw approach and oddly enough with the season change I am craving raw food like madness. I can’t wait to make this- so comforting 🙂
Veggie V! @ Veggie V's Vegan Adventure wrote on October 17, 2012
Y.U.M.
Carol wrote on October 17, 2012
Mmmm….. sounds delicious! You are Rawmazing! Thank you! 😀
Ophelia wrote on October 17, 2012
Pardon my ignorance but I was wondering, is there anything wrong with using peanut butter – lovely fresh peanut butter made at the wholefoods store of course. What are the advantages of almond butter
Susan wrote on October 17, 2012
Well, first of all, they are not raw. They will have been roasted. 🙂 Almonds also have more nutrients.
Rebecca wrote on October 17, 2012
Peanut sauce with noodles was one of my very first deliberately vegan meals, and remains one of my favorites. Can’t wait to try your version!
Susan wrote on October 17, 2012
It makes 4 medium servings, 2 very large servings.
ben wrote on October 17, 2012
How many servings does this recipe make?
Tamara wrote on October 17, 2012
I love your raw recipes, but many call for coconut flesh. I have tried Whole Foods and many other health food stores in my area (Washington, DC), but can not find this ingredient. There are some Asian markets out in the ‘burbs, but without a car, it’s not possible to get to them.
Can it be ordered online or does it lose its qualities?
Thanks!
Tamara
Susan wrote on October 17, 2012
When you go to your Whole Foods, ask for Young Thai Coconuts and they will point you in the right direction. I have yet to find a Whole Foods that doesn’t carry them. Asian grocery stores also carry them. This is what you are looking for: http://www.rawmazing.com/raw-food-all-about-young-coconuts/
Lauren Jamison @ The Barn wrote on October 17, 2012
My thai peanut noodles are one, if not #1, of my husband’s favorite dishes that I make. But with so much peanut butter, coconut milk, and noodles I always feel so heavy afterwards. I started using zucchini noodles for mine to try to cut back. I like the thought of mixing it up with carrots and subbing actual coconut for the milk!