Kelp Noodles are my new favorite grain-free noodle alternative. They are starch free, loaded with fiber, and a low-calorie alternative to other types of pasta. This noodle is perfect for a quick and easy dinner at home. I love making this Thai version, infused with delicious veggies and my Paleo ‘peanut sauce’ alternative made with almond butter and dates. Throughout my pregnancy, this has been a go to dinner, and has met my Thai dish cravings! You can add some cooked chicken or shrimp for extra protein, and other veggies of choice for added nutritional boost! We soak the kelp noodles in baking soda to get them nice and soft, a trick I learned from my dear friend, author, and chef extraordinaire Meredith Baird. If you love kelp noodles and would like to see more recipes like this, leave a comment. I have tons of other kelp noodle dishes I would love to share in future blog posts. Enjoy!
Yield: 2 servings
For the sauce:
3 tablespoons coconut aminos
1/2 cup almond butter (you can also use cashew butter)
2 dates, pitted
Juice of 1 lemon
1/4 cup olive oil
1 teaspoon ginger
1 teaspoon cayenne pepper
1/4 cup water
For the pad thai:
1 tablespoon coconut oil
1 red bell pepper, sliced into quarter inch slivers (plus extra for garnish)
1 cup thinly sliced cabbage (plus extra for garnish)
1 tablespoon fresh ginger, grated
1/4 cup basil, thinly sliced
1 12-ounce bag of kelp noodles
Place kelp noodles in water + 1 tablespoon baking soda for 20 minutes. Make sure the baking soda and water are mixed well before placing the kelp noodles in the bowl. While kelp noodles are soaking, give the noodles a couple of cuts with scissors, making them into smaller noodles, easier to eat. Prepare sauce while you wait.
Mix all ingredients for the sauce in a high-speed blender. Set aside.
Heat 1 tablespoon of coconut oil in a saucepan. Gently saute cabbage, bell pepper, and ginger. Add sauce, then stir in rinsed kelp noodles.
Garnish with extra sliced cabbage, bell peppers, and optional chopped almonds. Top with fresh basil and serve. Enjoy!