Pad Thai with Kelp Noodles

This delicious salad is vegan, raw, paleo, low carb, gluten and dairy free, so it suits many styles of eating!

Although kelp noodles don’t taste like seaweed, they do contain many of the same nutrients such as fibre, iodine and calcium.

These are a great healthy alternative to regular high carbohydrate white noodles that people so frequently eat and can be used in so many noodle based meals, they have a very mild bland flavour but they take on other flavours very easily and have a great crunch.

Prep: 15mins Serves: 4

Pad Thai Ingredients:

¾ cup of peanuts

¼ cup of sesame seeds

¼ cup of black sesame seeds

1 packet of kelp noodles

1 large carrot, julienned

1 large zucchini, julienned

1 cucumber, julienned

1 red onion, thinly sliced

1 bunch of coriander, chopped

 

Dressing:

3 tbsp of tamari

2 tbsp of tahini

1 tbsp of sesame oil

3 tbsp of olive oil

1 tbsp of apple cider vinegar

2 tbsp of lemon juice

1 clove of garlic, crushed

½ inch of fresh ginger, grated

1-2 fresh chilli, chopped (optional)

Directions:

  1. Toast peanuts and sesame seeds lightly in a pan stirring frequently.

  2. Soak kelp noodles in water for 15mins then drain.

  3. Blend the dressing ingredients together in a bowl or a small blender

  4. Combine the remaining ingredients of the pad thai in a large bowl then dress and serve immediately,

Note: If you want to serve later, reserve the dressing until you are ready to serve.

Substitutions:

Kelp noodles – zucchini noodles