Looking for a change up to your traditional dinner? Interested in playing around a bit with plant based meals? This vegan pad thai with kelp noodles is a win-win for families. The flavor – distinct – and the texture – divine!
When I first started playing around with recipes geared towards health, I was so unfamiliar with many of the foods and kitchen gadgets that I’d get frustrated and pass those by. We don’t want that to happen to you, so as you scroll through the recipe you’ll find photos and step-by-step directions.
What you’ll need~
A bag of kelp noodles (found at Whole Foods in the Asian section or any Asian grocer)
A mandolin (if not an option a very sharp knife will work just fine)
A blender (NutriBullet works great)
Chopsticks (just for fun!)
1 cup almond butter
1 pkg. kelp noodles (rinse kelp noodles in cold water and separate by hand)
1/2 cup shredded carrots (for simplicity buy already shredded in a bag)
5 scallion bottoms sliced (aka green onion, white part only) or 1/8 onion sliced
1 cucumber sliced on a mandolin (if organic leave skins on)
jicama sliced into thin strips (optional but this adds another dimension of texture)
1/4 cup roughly chopped cilantro
TO PREPARE THE SAUCE
Blend in a blender
3-4 oz. freshly squeezed lemon juice
1/2 in. fresh ginger chopped (skins removed)
2 stalks celery
3 cloves garlic
1/4 tsp. cayenne
1 cup of the shredded carrots
2 tbsp. some form of soy alternative (Bragg’s liquid aminos, Tamari or Nama Shoyu)
Add almond butter slowly to blender
Pour the dressing over the kelp noodles and massage through with hands.
Next add the carrots and jicama. Toss.
Top with scallions and cilantro and serve!
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