Name: Kelp Noodle Pad Thai
Prep time: 5 min
Cook time: 35 min
Yield: 4
Cuisine: Thailand
Ingredients: 2 cup cremini mushrooms ((sliced)); 2 Tbsp sesame oil; 2 Tbsp tamari; 2 Tbsp maple syrup; 1 kelp noodles ((12oz package)); 1/2 red pepper; 1/2 yellow pepper; 2 zucchini ((small, green, grated or spiraled)); 2 carrots ((grated or spiraled)); 1 cup sprouts; 2 onions ((green, finely sliced)); 1/4 cup cilantro ((chopped)); 1/4 cup basil ((chopped)); 1/2 cup cashews ((raw, chopped)); 2 tsp red pepper flakes ((optional;to taste)); 2 Tbsp tahini; 2 Tbsp lime juice ((1/2 lime)); 3/4 tsp cayenne pepper; 1 1/2 tsp tamari; 1 1/2 tsp miso ((paste)); 1 1/2 Tbsp water; 1 1/2 tsp maple syrup; 1/3 cup cashews; 1 garlic clove; 1 ginger

Serves

Level

Mod

Ingredients

Ingreds.

Total

35min

Serves

Level

Mod

Ingredients

Ingreds.

Total

35min

Thai food is awesome. Crisp, fresh, with a little bit of tang and sweetness, and always so colorful! With this refreshing take on an old favorite, you get all the characteristic taste of a great pad thai, all with wholesome raw ingredients!

The kelp noodles are probably the most intriguing aspect of this pad thai. Kelp is an awesome food, packing a broad spectrum of micronutrients like sodium, potassium and iodine which helps keep your thyroid in good order. It also contains all 9 essential amino acids, and all this in a low-calorie package.

Add to the kelp some tamari, tahini, ginger and miso, and you’re in for an exotic tasting treat. There is a fair amount of ingredients in here, but it’s all awesome stuff and it really isn’t too much work to get it all together. And the gorgeous medley of colors and flavors that you’ll be rewarded with makes the time spent chopping more than worth it. Kelp Noodle Pad Thai is a fantastic dish when you’re looking for a taste a little out of the ordinary!

Ingredients

Pad Thai

2 cup cremini mushrooms (sliced)
2 Tbsp sesame oil
2 Tbsp tamari
2 Tbsp maple syrup
1 kelp noodles (12oz package)
1/2 red pepper
1/2 yellow pepper
2 zucchini (small, green, grated or spiraled)
2 carrots (grated or spiraled)
1 cup sprouts
2 onions (green, finely sliced)
1/4 cup cilantro (chopped)
1/4 cup basil (chopped)
1/2 cup cashews (raw, chopped)
2 tsp red pepper flakes (optional;to taste)

Sauce

2 Tbsp tahini
2 Tbsp lime juice (1/2 lime)
3/4 tsp cayenne pepper
1 1/2 tsp tamari
1 1/2 tsp miso (paste)
1 1/2 Tbsp water
1 1/2 tsp maple syrup
1/3 cup cashews
1 garlic clove
1 ginger

Servings:

Units:

Directions

Prep

5 min

Total

35 min

Place the mushrooms, sesame oil, tamari and maple syrup in a bowl and marinate for 30 minutes to 12 hours (overnight) in a sealed container on the counter or in the fridge if marinating overnight.
Place all Raw Pad Thai Sauce ingredients into a food processor and process until smooth.
Rinse kelp noodle and massage the sauce into the noodles. Set aside and let marinate for 10 minutes.
Add yellow pepper, red pepper, zucchini, carrots, sprouts, green onion and marinated mushrooms and mix well. Top with cilantro, basil and a sprinkle of chopped raw cashews and red pepper flakes if you like some heat.
Serve cold or at room temperature

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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