Pad Thai with Kelp Noodles
By Claire Georgiou, Reboot Naturopath, B.HSc ND
This salad is vegan, raw, paleo, gluten free, low carb and delicious! Kelp noodles don’t taste like seaweed but instead have a mild flavor that can easily go with an array of seasonings, like this Asian-inspired dish. Kelp noodles contain many amazing nutrients such as fiber, iodine and calcium. Try them as a healthy alternative to regular high-carbohydrate white noodles.
Ingredients
- ¾ cup of peanuts
- ¼ cup of sesame seeds
- ¼ cup of black sesame seeds
- 1 packet of kelp noodles
- 1 large carrot, julienned
- 1 large zucchini, julienned
- 1 cucumber, julienned
- 1 red onion, thinly sliced
- 1 bunch of cilantro (coriander), chopped
Dressing:
- 3 Tbsp of tamari
- 2 Tbsp of tahini
- 1 Tbsp of sesame oil
- 3 Tbsp of olive oil
- 1 Tbsp of apple cider vinegar
- 2 tbsp of lemon juice
- 1 clove of garlic, crushed
- ½ inch of fresh ginger, grated
- 1-2 fresh chili, chopped (optional)
Directions
- Toast peanuts and sesame seeds lightly in a pan stirring frequently.
- Soak kelp noodles in water for 15mins then drain.
- Blend the dressing ingredients together in a bowl or a small blender
- Combine the remaining ingredients of the pad thai in a large bowl then dress and serve immediately.
Reserve the dressing until you are ready to serve.
Prep Time: 15 minutes
Servings: 1
Substitutions
Kelp noodles – zucchini noodles