There is nothing more satisfying to me than recreating dishes that otherwise might fall on the "aint doing ya any favors" side of the scale ( though this side of the scale should most definitely be enjoyed every once and a while) and sliding it right back over to the "feel really good" side. And for me, thats my favorite side to work with. 

Now typically a big bowl of Pad Thai wouldn't fall near my favorite side ......until now. And that we owe a big thank you to my new favorite ingredient... KELP NOODLES.

YALL these noodles perfectly emulate a traditional rice noodle, and yet they are made out of kelp, without the addition of any grain or flour, and are sufficiently high in calcium and iron. 

I have a few tricks in creating that real noodle texture, but the sauce in this recipe is quite frankly something to cheers about. I mean, licking my bowl container good. 

Combined with veggies like cabbage, green onions. brocolli slaw, and carrots this recipe is somewhat of a nourishment powerhouse. 

And the best part? Absolutely no stove required. Hello summer. 


P a d   T h a i   I n g r e d i e n t s

1 12oz. kelp noodle package* (see prep notes for soaking) 

1 large zucchini, spiralized 

2 cups brocolli slaw ( you can get this from Trader Joes or Whole Foods) 

1 cup purple cabbage

1 cup shredded carrots 

1/2 cup green onions, chopped

2 tbsp sesame seeds ( extra for serving) 

FOR SERVING: Fresh chopped Basil, sesame seeds, fresh lime wedge 


S a u c e   I n g r e d i e n t s 

1/4 cup + 3 tbsp cashew butter (any nut butter will work here) 

3 tbsp lime juice

3 tbsp low sodium tamari (gluten free) 

1.5 tbsp maple syrup

1 tbsp toasted sesame oil

1 tsp fresh grated ginger

1 small clove garlic

2 tbsp water

1/4 tsp red pepper flakes

Pinch sea salt


D i r e c t i o n s

PREP NOTES: ** Rinse your kelp noodles well. Place in a large bowl and cover them with warm water. Stir in a tbsp fresh lemon juice and 1/2 tsp sea salt. Let soak for one hour. This will help achieve a "noodle" consistency. 

Combine all sauce ingredients into a small food processor or blender and blend until smooth and creamy. Taste and adjust flavors as you wish-- for sweetness add a dash more maple syrup ,  for saltiness add a dash more tamari, for tang more lime juice. 

Rinse, drain, and dry your kelp noodles when finished soaking. Pat dry the large bowl ( or grab another ) and add them back into it. Add all other pad thai ingredients. With tongs or two large forks mix all the ingredients together, so that they are evenly mixed. 

Now slowly pour in your sauce, taking breaks to mix in between pours (I used my hands to really work the sauce into the ingredients). I had a little sauce left over after mixing. If you do as well, save it in a sealed tight container in the fridge! Add it to salads, stir frys, or serve with the dish as an option to add more sauce! 

Allow the Pad Thai to "marinate" for at least 20 minutes before serving. Taste and adjust flavorings as needed! I squeezed in a little more fresh lime juice.