For peanut sauce
1. In a skillet, heat 1 tbsp vegetable oil. then add 1 tsp minced garlic and 1 tsp minced ginger. saute 2 minutes.
2. Add 1 tsp chili paste, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp rice vinegar and 1/4 cup peanut butter. mix well.
3. Stir in 1/2 cup coconut milk. remove from the heat and let it cool down.
4. Pour the peanut sauce into a bowl. add 3 cups shredded carrots, 3 cups bean sprouts, 2 chopped green onions, 1/2 cup coriander leaves, 1/2 cup crushed peanuts and juice of half a lime. mix well and serve.