Pad Thai Kelp Noodles

Kelp NoodlesWhile 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.

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Showing 7 comments
  • Lauren

    This looks spectacular. Going to make it for the family on Sunday. Thanks for the continued inspiration.

  • Brittany @ eatingbirdfood

    I made this recipe tonight and it was really good! I made a few substituions based on the ingredients I had on hand – no snow peas and squash instead of zucchini. I also water sautéed the veggies before mixing them with the noodles. I think the warmth from the veggies helped to soften the kelp noodles even more, which we enjoyed. I also added 1-2 tablespoons of chili garlic to the sauce to make it spicy! Thanks again for sharing. :)

    • Julie Peláez

      Yum. Love your variations Brittany!

  • Lauren

    Made this for the family tonight and it was a huge success. Thanks so much

    • Julie Peláez

      Nice Lauren! Love to you yoga babe!

  • Justin

    I’m wondering, have you ever tried Shirataki noodles? They’re very tasty, extremely low calorie and gluten free (they’re made with konnyaku starch, which is mostly insoluble fiber that just passes through your system with little fuss). They seem like they’d be a great fit for a recipe like this, but I don’t know if they’re technically cleanse approved. I like them enough that I prefer them to regular rice or wheat noodles in most Asian dishes, even if I’m not cleansing!

    • Jo and Jules

      Hi Justin, Great question. We do love shirataki noodles. Due to the processing it goes through to make it a noodle we recommend it for our 80:20 program. It’s a great find! Thank you for sharing it with us! XO, J&J

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