I discovered this gem of a recipe, and just had to share. Five years ago I probably would’ve stayed far, far away from kelp noodles and now I can’t get enough of them! They’re rich in vitamins and minerals, free of processed flours and sugars, and require zero cooking. Yes, zero. Kelp noodles take on flavors well and have a unique, crisp texture making them a perfect match for creamy, spicy pad thai sauce. If the kelp part freaks you out just remember they’re veggies from the sea. And, it’s good for the soul to branch out and seek some adventure every once in a while.
RAW. VEGAN. NOT GROSS. PAD THAI
Yields 2-4 servings
- 1 package Kelp noodles
- 1/3-1/2 cup almond butter (use raw if available)
- 1/2 cup fresh lime juice
- 1-2 Tbsp. tamari or coconut aminos
- 1 Tbsp. maple syrup
- 1 small onion (red onions will turn the sauce a jazzy pink color)
- 2 cloves garlic
- pinch of red pepper flakes
- Fresh cilantro
- scallions, sliced
- sesame seeds
- bean sprouts
- red cabbage, sliced
- sugar snap peas
- crushed almonds or peanuts
- Remove kelp noodle bunch from packaging and cut down the middle with a knife or kitchen sheers (to shorten the length of the noodles).
- Place noodles in a bowl of cold, filtered water and set aside to soak until sauce is prepared.
- In a food processor or blender, combine almond butter, lime juice, tamari/coconut aminos, maple syrup. Blend to incorporate, then add onion, garlic, and red pepper flakes. Blend again until smooth.
- Strain kelp noodles and place in a large mixing bowl. Pour sauce mixture over noodles. Fold and stir to coat noodles.
- Divide into serving bowls, garnish and enjoy!
You can find kelp noodles in the refrigerated section of most grocery stores. I found these (pictured above) at Whole Foods in WC.
We topped ours with some seared tofu. But, this recipe is just as great without.
Cheers to your health!
Gumsaba Outdoor Fitness Class schedule Saturday 8/1/15
8:30 AM Sunshine Walnut Creek Co-Ed class – Coach Jentry – HIIT Saturday