1. Using the thinnest setting, spiralise the carrots to make long noodles. If you don’t have a spiraliser, use a julienne peeler to cut long strips of carrot. Heat the vegetable oil in a large wok, add the carrots and fry for 2-3 minutes until they start to soften. Add the garlic, chilli and half of the salad onions and fry for a further 2 minutes. Meanwhile stir together the soy sauce, rice vinegar, peanut butter and sesame oil.
2. Stir in the peanut butter mixture and cook for a further minute, then divide between two serving bowls, scatter over the reserved salad onions and the peanuts and serve.