Pad Thai is a very popular dish both around the world and here in Thailand. Unfortunately it is not one of the healthiest Thai foods due to the refined oils and white rice noodles that are generally the foundation of this meal.

To make a healthier raw version of Pad Thai, kelp noodles are a wonderful substitute. They are made entirely of sea vegetables, are fat-free and very low in calories.

Here we combine them with a delicious almond sauce – that is reminiscent of peanut satay – with crispy vegetables to recreate one of everyone’s favorite Asian dishes.

Pad Thai Noodles
Serves: 3
  • Noodles:
  • 1 packet kelp noodles
  • 1 tablespoon lemon juice
  • 1⁄2 cup red or yellow pepper, julienned (a combination is nice)
  • 2 green onions, sliced
  • 1 cup red or green cabbage, shredded
  • 1⁄2 cup mung bean sprouts
  • 1⁄4 cup cilantro, chopped
  • 2 tablespoons chopped nuts (your favorite)

  • “Peanut” Sauce:
  • 1⁄4 cup raw almond butter (or 1⁄2 cup raw almonds) 2 tablespoons coconut sugar
  • 2 tablespoons lime juice
  • 1 tablespoon coconut oil
  • 1 tablespoon tamari
  • 1 tablespoon ginger, diced small
  • 1 teaspoon coconut vinegar
  • 1⁄2 -1 teaspoon hot sauce or fresh chili
  • 1⁄4 cup water
  1. Soak noodles in fresh water with lemon juice for at least thirty minutes, then drain and add to a bowl. (This helps to soften the noodles and improve their texture.)
  2. Blend sauce ingredients until smooth then taste and adjust seasonings and add to kelp noodles.
  3. Add peppers, cabbage and green onions and toss well to combine.
  4. Divide the mixture between individual serving dishes and top with mung bean sprouts, cilantro and chopped nuts.


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