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Recipe by:Jesse Lane
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Kelp Noodle Pad Thai
Prep:5minTotal:35minServes:4
Ingredients
Pad Thai
- 2cupcremini mushrooms(sliced)
- 2Tbspsesame oil
- 2Tbsptamari
- 2Tbspmaple syrup
- 1kelp noodles(12oz package)
- 1/2red pepper
- 1/2yellow pepper
- 2zucchini(small, green, grated or spiraled)
- 2carrots(grated or spiraled)
- 1cupsprouts
- 2onions(green, finely sliced)
- 1/4cupcilantro(chopped)
- 1/4cupbasil(chopped)
- 1/2cupcashews(raw, chopped)
- 2tspred pepper flakes(optional;to taste)
Sauce
- 2Tbsptahini
- 2Tbsplime juice(1/2 lime)
- 3/4tspcayenne pepper
- 1 1/2tsptamari
- 1 1/2tspmiso(paste)
- 1 1/2Tbspwater
- 1 1/2tspmaple syrup
- 1/3cupcashews
- 1garlic clove
- 1ginger
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- 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
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Ingredients
Pad Thai
Sauce
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Directions
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Notes
