Kelp Noodle Pad Thai
Alexander is allergic to peanuts, so I had to get creative on how to make pad thai without nuts! Surprisingly, tahini worked really well and was so delicious as a pad thai sauce.
Kelp Noodle pad thai salad is great because you can make a huge batch of it and have it prepped for lunches all week. Another bonus is that it’s filled with lots of veggies and color, so its nutrient dense with lots of phytonutrients!
Kelp Noodles are a great alternative to a rice noodle, or asian noodle. They are low calorie, low carbohydrate and a great source of iodine and minerals. One bag of these noodles is about 20 calories. These are a great option when you want to add volume, to your meals, without having to have the base of your meals carbohydrate loaded. Not that having carbohydrates is bad, but for many it makes up the largest proportion of meals, which is not our goal.
Kelp Noodle Pad Thai (GF, DF, Nut Free)
Ingredients
- Roasted Veggies:
- 1 cup Chopped Cauliflower,
- 1 Cup Chopped Broccoli
- 1 Red pepper julienne,
- 2 large carrots Chopped
- 1 Zucchini Chopped
- Kelp Noodles:
- 2 Bags Kelp Noodles in Green Tea
- Juice 1/2 Lemon
- Sprinkle of Baking Soda
- Large Bowl of Warm Water
- Pad Thai Sauce:
- 1/4 cup tahini- drippy
- 1/4 cup coconut aminos
- 2 T sesame oil
- Ginger grated 1 inch knob
- Juice from 1/2 lime
- 3 T water to thin- can keep adding if it’s too thick
- 1 T honey
- To Garnish:
- 1/4 cup Parsley
- 1/4 cup Cilantro
- 4 stalks Green onion
Instructions
- Kelp Noodles:
- Take your large bowl of warm water and add the lemon, baking soda and kelp noodles. Soak the kelp noodles for about 10 minutes until they have softened.
- Roast Veggies:
- Preheat your oven to 425F. Roast all of your vegetables with olive oil, salt and pepper on a sheet pan for 15-20 minutes until they are fully cooked and softened. Once finished roasting, remove from the oven.
- The Pad Thai Sauce;
- While the veggies are roasting mix together the dressing ingredients. Add the water last, to help thin the sauce to your desired texture.
- Once the noodles, veggies and sauce are all made. Mix them together in a large bowl. Use all of the sauce to thoroughly coat the noodles. Garnish with Limes, cilantro, parsley and green onion. To make a complete meal, top with protein! (I used wild caught shrimp)
Notes
Feel free to add your favorite veggies! Roast them and assemble your ingredients!
I have not done this recipe with other nut/seed butters, but I'm sure it would work very nicely with others.
