Pad Thai Tangled Carrot Noodles


When I was a baby I ate so many carrots my nose turned orange.  True story!  Twenty-four years later I still love this vegetable, however I try to practice enough restraint to prevent looking like a self-tanner gone wrong advertisement. This salad may just be too amazing to practice any self control, and you may see me sporting an orange nose again soon, hey, I’m sure I made it look cute then, maybe I can still pull it off!  This salad is so so yummy and light (and so pretty).  The carb count is barely relevant compared to traditional pad thai, making this a great low-carb and gluten free option.  I made myself a giant bowl for dinner but it also makes a great side dish.  With deep hints of sesame, peanuts, and ginger and the fresh flavor of cilantro this perfected balanced salad is irresistable and luckily super clean and healthy too! Just be careful  or you may end up with an orange nose too!


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  • 7-10 large carrots
  • 2 tsp coconut oil
  • 1 tbsp natural peanut butter
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp sirracha
  • 1 tbsp chopped cilantro
  • chopped peanuts-to garnish
  • Servings: 1
  • Difficulty: easy


  • Peel the initial layer of skin off the carrot
  • Use the peeler to peel the carrot into ribbons over a mixing bowl
  • Continue with remaining carrots until you about about 2 cups of carrot ribbons
  • Once all carrots have become ribbons, heat the coconut oil in a large pan over medium-high heat
  • Once the pan has warmed, add the carrots and sauté for 3-5 minutes until tender with a slight crunch
  • While cooking the ribbons, whisk the remaining ingredients together
  • Once carrots are cooked, toss with the dressing
  • Garnish with peanuts
  • Serve warm or cold


  • Calories:  266
  • Carbohydrates:  25 grams
  • Fat:  17 grams
  • Protein:  7 grams


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