Pad Thai with Kelp Noodles

Kelp noodles don’t taste like seaweed although they contain many of the nutrients such as fibre, iodine and calcium.

These are a great healthy alternative to regular high carbohydrate white noodles that people so frequently eat, these 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. This salad is vegan, raw, paleo, gluten free, low carb and delicious! So it suits many styles of eating.

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

Dairy Free, Gluten Free, Vegan, Paleo, Low Carb