While I love to eat Thai food, the added salt, sugar, fat and preservatives always make me feel a bit hung over the next day- making me wish I hadn’t indulged in my favorite Pad Thai or Coconut Curry dish.
So I decided that I would take my Conscious Cleanse fairy wand and — Poof! — make over my favorite Thai dish. And trust me, you will not be disappointed by this fresh spin!
The magic ingredient in this recipe is kelp noodles. If you haven’t heard or tried kelp noodles yet, they are just AMAZING! What are kelp noodles? Well, my sister would probably tell me not to call them noodles to avoid disappointment when you find out they’re not actually old-fashioned pasta, but they are in fact a noodle-like shape.
Made from kelp, this edible brown seaweed contains loads of minerals and is both gluten and grain free!
Are kelp noodles new to you? Or are you a kelp noodle pro? Let us know your questions and thoughts below!
With green kelpie kisses,
Pad Thai Kelp Noodles
Yield: 4 servings
- 1 package kelp noodles
- ¼ cup almond butter
- 1/8 cup water
- 1 tablespoon toasted sesame oil
- 1 tablespoon ume plum vinegar
- 1 tablespoon honey
- ½ tablespoon fresh ginger, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 clove garlic, minced
- 2 small zucchinis, thinly sliced
- 2 carrots, julienned
- 1 cup snow peas
- ½ cup cilantro, chopped
In a large bowl of warm water, soak kelp for 5 minutes. Rinse noodles thoroughly, then drain and transfer to a dry bowl. In a small bowl combine almond butter, water, sesame oil, ume plum vinegar, honey, ginger, lemon juice and garlic. Pour sauce over the noodles mix until evenly coated. Toss carrots, zucchini, snow peas and cilantro with kelp noodles and sauce.