Carrot Pad Thai with Ground Pork

Steps

1. Using a vegetable peeler, peel outer skin from carrots. Peel carrots into ribbons to make about 8 cups. Cut 1 lime into wedges. Juice remaining 2 limes into a small bowl. Add vinegar, fish sauce and honey and stir to combine. Set aside.
2. In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high. Add carrot ribbons and broccoli slaw. Cook until vegetables are tender, stirring occasionally, 2–3 minutes. Transfer to a medium bowl.
3. In same skillet, heat remaining 1 tablespoon oil over medium-high. Add garlic and ginger and cook until fragrant, stirring constantly, 1 minute. Add pork and 2 tablespoons green onions. Season with salt and pepper. Cook until pork is cooked through, breaking up meat with wooden spoon and stirring occasionally, 6–8 minutes. Stir in sauce. Cook until sauce is bubbling, 1 minute.
4. Return vegetables to skillet. Toss to coat vegetables in sauce. Cook just until vegetables are warm, 1–2 minutes. Before serving, top with remaining 2 tablespoons green onions and peanuts. Serve with lime wedges.