Over medium high heat, in a large frying pan (coated with cooking spray), sauté the (sprialized/shredded) carrots for 3 to 5 minutes.
Add a little salt and pepper.
In a small mixing bowl whisk together the water, Peanut Butter Powder, soy sauce, vinegar, honey, Splenda, chili garlic sauce, sesame oil, ginger, and garlic.
Add the sauce mixture to your carrots.
Stir everything over the medium-low heat until carrots are coated and the sauce thickens a little (~3 to 5 minutes).
Plate, top with sesame seeds and scallions, and EAT!!!
Makes 1 to 2 servings.
note: I purchased a device that will cut vegetables into long noodle-like strips. If you don't have one of these you could use a cheese grater or knife. It will taste the same (yummy!) no matter how you slice your carrots.