Credits: THE BUDDHIST CHEF

Ingredients

1 tablespoon vegetable oil
1 teaspoon minced garlic (1 clove)
1 teaspoon minced ginger
1 teaspoon chili paste
1 tablespoon soy sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1/4 cup peanut butter
1/2 cup coconut milk
3 cups (750ml) shredded carrots
3 cups (750ml) bean sprouts
2 green onions, chopped
1/2 cup (125ml) of coriander
1/2 cup (125ml) with crushed peanuts
The juice of half a lime

Directions

1

In a skillet, heat oil over medium-high heat. Add garlic and ginger. Saute 2 minutes.

2

Add chili paste, soy sauce, maple syrup, rice vinegar and peanut butter. Mix well.

3

Stir in the coconut milk.

4

Remove from the heat and let cool down.

5

Pour the sauce into a bowl. Add grated carrots, bean sprouts, chopped green onions, coriander and crushed peanuts.

6

Mix well and serve.