INGREDIENTS
5
large carrots (peeled and spiraled into noodles)
2 tbsp
creamy peanut butter
4 tbsp
almond milk
2 tbsp
low sodium soy sauce
1 tbsp
Sriracha sauce
2
large cloves garlic (minced)
1 tbsp
Gourmet Garden fresh ginger
1 tbsp
lime juice
Salt and pepper
1/2 cup
chopped peanuts
2 tbsp
finely chopped thai basil