Ingredients

• 1/4 cup Thai sweet chili sauce
• 1 1/2 tablespoons sriracha
• 1 tablespoon canola oil
• 1 tablespoon tamarind paste
• 1 tablespoon Thai seasoning
• Kosher salt
• 1 pound carrots (about 8), peeled and cut into 4-inch sticks
• 1/2 cup mayonnaise
• 1 teaspoon lime zest plus 1 teaspoon lime juice
• 1 teaspoon sriracha
• 1 teaspoon Thai seasoning
• 1/2 teaspoon Thai sweet chili sauce
• 1/4 cup thinly sliced fresh chives
• 1/4 cup honey roasted peanuts, chopped
• 1 cup bean sprouts
• 1/4 cup fresh cilantro leaves

Instructions

1. For the carrot fries: Position the oven racks to the middle and top positions and preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
2. Combine the sweet chili sauce, sriracha, oil, tamarind paste, Thai seasoning and a pinch of salt in a large bowl. Put the carrots in the bowl and toss to coat. Transfer to the prepared baking sheet and roast on the middle rack until crisp-tender, 15 to 20 minutes.
3. Turn the oven to broil and place the baking sheet on the top rack. Broil the carrots until brown spots appear and the ends become crispy, about 3 minutes.
4. For the dipping sauce: Stir together the mayonnaise, lime zest and juice, sriracha, Thai seasoing and sweet chili sauce in a small bowl. Transfer to a small ramekin and top with 1 teaspoon of the chives.
5. Transfer the glazed carrot fries to a platter and top with the bean sprouts, peanuts, remaining chives and cilantro. Serve immediately with the dipping sauce.