Kelp Noodle Pad Thai
Nutrient dense and low calorie Pad Thai made with kelp noodles.
Ingredients
Pad Thai
- 1 bag kelp noodles
- 1 lemon, juice from
- 2 tbsp baking soda
- 1 cup shredded cabbage
- ¼ cup shredded carrots
Sauce
- ¼ cup cashew butter
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 tsp sriacha
- ½ cup water
- 1 lime, juice from
- 2 tsp coconut sugar
- ½ tsp ginger powder
- ½ tsp garlic powder
- 1 tsp sea salt
Toppings
- crushed peanuts
- cilantro leaves
- sprouts
- sliced green onion
- lime wedge
- toasted sesame oil
Instructions
- Start by whisking all sauce ingredients in a dish. Once fully whisked, set aside. Adjust the amount of water to your liking.
- To make the kelp noodles, rinse the noodles under warm water. Use your hands to separate the noodles that are stuck together.
- Add the noodles to a large pot of warm water. All noodles should be completely submerged. Add 2 tbsp of baking soda and quickly squeeze the lemon juice on top. It is important this part is done quickly!
- Use your hands to massage the noodles for about 20-30 seconds. You will feel in your hands when they are done. Rinse under warm water then lay on paper towels. Use another set of paper towels to gently press the water out of the noodles.
- Add the shredded cabbage and carrots to a large mixing bowl along with the kelp noodles. Use tongs to evenly toss the dressing. Divide mixture between two bowls and finish with the toppings. Amount is up to you. Enjoy!