Kelp Noodle Pad Thai with Almond Butter Sauce

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Kelp Noodle Pad Thai with Almond Butter Sauce

For us, a good Pad Thai is hard to pass up, but frankly, we’re not a huge fan of the sodium and lack of veggies that usually comes along with it. So, we lightened it up, added more colour, a lot of flavour and were left with a fresh and healthy take on a classic dish.

We also love how versatile this recipe is and the fact that it can taste slightly different every time you make it. You can use any vegetables you have on hand, change up the type of noodle or even try out different nut butters in the sauce. Swapping rice noodles for kelp noodles keeps the noodle texture, while adding tons of minerals. If you can’t find kelp noodles, they can easily be substituted with zucchini noodles or soba noodles. Of course, the rainbow of colours means a rainbow of different nutrients including beta-carotene from the carrots and vitamin C and flavonoids from the bell pepper.

The almond butter sauce has a nice kick from the ginger and just enough tang from the lime juice. Let’s just say it brings our already existing almond butter addiction to a whole new level. Plus, the almond butter itself provides healthy fats, protein, potassium, magnesium, calcium and iron.

Kelp Noodle Pad Thai with Almond Butter Sauce
Serves 3
A delicious, healthy, raw and gluten-free Pad Thai loaded with vibrant veggies.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 1 package of kelp noodles
  2. 1 carrot, finely grated
  3. ½ cucumber, julienned
  4. 1 bell pepper, thinly sliced
  5. 2 heads of bok choy
Toppings
  1. Smoky Cheeze Superfood Coconut Chips
  2. Sesame seeds
  3. Minced green onions
  4. Cashews
Almond Butter Sauce
  1. ¼ cup almond butter
  2. juice of 1 lime
  3. 2 tbsp tamari
  4. 2 tsp freshly grated ginger
  5. 1 tsp maple syrup
  6. 2 tbsp water to thin
To make the dressing
  1. Combine all ingredients in a bowl and mix until well combined
To assemble
  1. Combine all the Pad Thai ingredients in a bowl and coat in half the dressing to start. Mix well until all ingredients are coated and add more dressing as needed.
  2. Top with Smoky Cheeze Superfood Coconut Chips, sesame seeds, cashews and green onions.
  3. If desired, serve inside bok choy leaves to make mini rolls.
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