Cut the carrots into thin “noodles” using a vegetable peeler spiralizer (or regular spiralizer). Fit a steamer basket into a medium-sized sauce pan with a tight-fitting lid. Add 2 to 3 inches of water, and then add the carrots. Cover and bring to a boil. Steam the carrots for 2 to 3 minutes or until they are al dente.
Meanwhile, to make the sauce, put the peanut butter, maple syrup, tamari, 3 tablespoons of water and a dash of cayenne pepper into a small bowl and briskly whisk until combined. Add more water, 1 tablespoon at a time, to achieve desired consistency. Transfer the warm carrots to a medium-sized bowl and pour the sauce over the carrot “noodles.” Gently toss using tongs or a large fork until the carrots are thoroughly coated with the peanut sauce. Serve warm or cover and refrigerate for 2 hours and serve cold.
To serve, divide the carrot “noodles” into two to four pretty bowls. Top each bowl of carrot “noodles” with some scallions, with optional lime wedge on the side.