Carrot "Pad Thai" with Poached Egg

In the midst of my Snap Kitchen three-day juice cleanse (details to come on Friday!), I have been meaning to share my new favorite kitchen creation that is deliciously carb-free, veggie-loaded, and vitamin-packed. After a beautiful photo shoot for my internship at Camille Styles, I snagged a few vegetables to cook in my own apartment. I wasn't interested in steaming or simply sautéing. Instead, I took out the peeler and started ribbon-ing the most brilliantly bright orange carrots into a pasta-like form. Once heated and stirred with a tangy peanut sauce, you'll have your dinner guests surely mistaken. These carrots surely do the trick with a natural sweetness you can't find in a rice noodle or vermicelli. I hope you enjoy!
carrot "pad thai" with poached egg

Makes 1 serving
3 large carrots, washed and peeled into thin ribbons
1 large handful of baby spinach
1 handful purple cabbage, shredded
1 large egg
1 tablespoon peanut butter
1 tablespoon "soy vey" marinade
1 teaspoon soy sauce
Black pepper
1 tablespoon peanut oil
1. In a small bowl, stir together peanut butter, Soy Vey, and soy sauce. Add a hint of warm water if you desire a lighter consistency. Set aside.
2. Crack egg in a small bowl. Poach in a small saucepan of nearly boiling water for four minutes. Tip: Stir the hot water with a spoon in a swirling motion to allow egg to remain whole in the center of the pot. Once poached, remove egg from water and set aside.
3. In a large saucepan, heat the peanut oil over medium heat. Add carrots and stir until cooked through, approximately 5 minutes. Transfer carrots to a serving bowl and immediately combine with peanut sauce.
4. Add spinach to saucepan (still heated on medium) and quickly sauté until wilted, about 2 minutes. Place on top of carrots. Add cabbage, poached egg and black pepper. Enjoy!