For as long as I can remember, my favorite kind of food has been Thai. There’s just something about the spice and flavor combinations in Thai food that really tickles my fancy. Hands down, my favorite dish of all is Pad Thai, so it probably comes as no surprise that this was one of the first recipes I made raw. Many attempts and variations later, this raw kelp noodle Pad Thai is my favorite lunch and dinner go-to. The creamy, savory dressing pairs so well with the fresh, crisp veggies. It’s also easy to whip up in 10-15 minutes. If you want to learn how you can make your own raw almond butter for this recipe, check out this post. It’s so much easier than you think!
The star of this recipe, though, is the kelp noodles. I used to make this with zoodles, but then I discovered kelp noodles. They have a nice hearty texture that works so much better than zucchini for main dishes like this. They’re similar to rice noodles in texture, flavor, and appearance. Kelp noodles are low in calories and carbs and fat free. They’re rich in vitamins A, B, and C, iodine, magnesium, calcium, zinc and iron. If you haven’t tried them yet, I highly recommend grabbing this 3 pack from Amazon!
Raw Kelp Noodle Pad Thai
- Soak kelp noodles in water for 10 minutes, or according to package instructions.
- While the noodles are soaking, combine tahini, almond butter, aminos, lime juice, maple syrup, ginger, garlic, and water, and whisk together.
- Drain the noodles, add remaining ingredients, and toss with sauce.