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  • A sweet and spicy alternative to your favorite Pad Thai, with an 180% boost of Vitamin A.
  • Fresh-cut spiralized carrot noodles with our homemade Sriracha peanut chimichurri sauce and sweet pickled daikon. Protein-lovers, add the grilled chicken or roasted tofu to round out your perfect meal.
  • Fun fact: While we usually associate carrots with the color orange, until the 16th century, carrots were only found in purple, yellow and red varieties.
  • Nutrition fact: A recent 10-year study found that eating a carrot a day reduces stroke risk by 68 percent.
1 tbsp olive oil in a large skillet over medium high heat
carrot noodles with a pinch of salt for 3 minutes, stirring frequently
sriracha peanut chimmichurri + 1/4 cup water and cook an additional 3-4 minutes, until the carrot has softened but retains a crunch (add additional water as needed and stir frequently to ensure the sauce is evenly spread on the noodles)

turn off heat then mix in pickled daikon

with salt/pepper to taste
NATUREFRESH plastic and detach from tray
carrot noodles with sriracha peanut chimmichurri + 1/4 cup water + drizzle of olive oil, then cover tray with a paper towel
on high for 3 minutes then mix thoroughly

cook an additional 1-2 minutes until carrot has softened but retains a crunch (stir well to ensure the sauce is evenly spread on the noodles)

with pickled daikon + salt/pepper to taste
  • 2
    Ready in 7 Min
  • G
  • 7
  • P
    Rich in Vitamin A
Fresh-Cut Carrots, Homemade Sriracha Peanut Chimmichurri Sauce (Peanut Butter [Peanuts], Peanuts, Safflower Oil, Lime Juice, Scallions, Sriracha [Chili, Sugar, Salt, Garlic, Distilled Vinegar], Gluten-Free Soy Sauce [Water, Soybeans, Salt, Alcohol (to preserve freshness)], Cilantro, Garlic, Organic Cane Sugar, Rice Wine Vinegar, Water, Mint, Kosher Salt, Ginger), Pickled Daikon (Daikon, Mirin, Rice Wine Vinegar, Organic Cane Sugar, Ginger, Kosher Salt)

Note: 100% of the fat is from peanuts and safflower oil and 10g of the 15g of sugar are from the carrots.

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