I've been craving a lot of Pan Asian food lately, and I have some really great recipes for you. I want to share this Pad Thai recipe with you. Pad Thai is one of my absolute favorite dishes. Salty fish sauce, tart lime, spicy pepper, crunchy peanuts and refreshing cilantro. The best combination of flavors.
In 2013, I got a chance to learn how to make Pad Thai, amongst many other traditional Thai dishes while in Chiang Mai, Thailand.
Today, I decided to try something a little different using the recipe we learned from the Thai Cooking School. It's same, same but different to your traditional Pad Thai. I picked up a package of raw kelp noodles, and set out to recreate the same flavor I love, only in raw form. Kelp noodles are a food made from kelp, an edible brown seaweed that contains high amounts of iodine.
Marketed as a low-calorie alternative to pasta and other noodle varieties, kelp noodles contain kelp, sodium alginate (a form of seaweed-derived salt), and water. You can easily find them online on places like Amazon or Whole Foods.
Kelp noodles couldn’t be easier to prepare. No cooking is necessary – just soak them in purified water. Before getting started, I first took my kelp noodles out of their packaging and soaked them in a bowl of water. I let them soak while I was preparing my ingredients and blended my sauce. This help with separating the noodles.
For the sauce, I blended up a combination of fish sauce, raw almond butter, red chili flakes, garlic, onion and lime juice. In a blender or food processor, you'll want to blend the ingredients together until smooth. I tossed the mixture with the kelp noodles, using two utensils, using a gentle "lift and turn" method (like tossing a salad) so that they're coated well. I then added the carrots and bean sprouts.
I garnished it with green onion, cilantro, chopped peanuts, and a dash of sesame seeds. Once I took a bite, I knew I'd used the right ratios. The sauce was spot on. I also immediately fell in love with the crunch of the kelp noodles. I don't think I'll be making pad thai the traditional way anymore.
What To Love
What I love about this recipe is that it's much healthier than traditional Pad Thai without compromising the flavor.
Kelp noodles contain no fat, cholesterol, protein, or sugar. Per serving, they typically contain 1 gram of carbohydrates, 1 gram of fiber, and 35 milligrams of sodium. Kelp noodles typically provide 15% of your daily calcium needs and 4% of your daily iron needs per serving.
Almond butter provides one way to boost your almond intake. It offers health benefits thanks to its impressive nutritional profile with a great source of Healthy Fats, Fiber, Calcium, Cooper, Vitamin E and Magnesium.
Bean sprouts contain protein, vitamin C and B vitamins; they're especially a good sources of folate.
Kelp Noodle Pad Thai
Raw, Gluten-Free, Vegetarian
What You'll Need
1 package raw kelp noodles
1 green onions, sliced
1/2 cup fresh cilantro
1/3 cup roughly chopped peanuts
a dash of sesame seeds
Optional: Sriracha sauce (Here is a great homemade recipe)
2 heaping tablespoons raw almond butter
4 cloves garlic, minced
2 cups fresh mung bean bean sprouts
1/2 onion, sliced 1/4 carrot, sliced
4 tablespoons fish sauce*
juice of 1 lime (or 1 tablespoon tamarin or white vinegar)
*You can easily make this a vegan dish by replacing the fish sauce with alternatives such as this one.
What You’ll Need To Know
For the sauce, in a bowl mix in almond butter, red chili flakes, fish sauce, garlic, onion and lime juice. Keep mixing until a sauce forms.
Add the bean sprouts and carrots and mix together in a bowl with the kelp noodles..
Add the mixture with the kelp noodles. Using two utensils, use a gentle "lift and turn" method (like tossing a salad) so that they're coated well. (You don't want to cook the kelp noodles!)
Taste-test for seasoning, adding more fish sauce or chili until desired flavor is reached.
Garnish with cilantro, green onion and peanuts.