Clean, crunchy and versatile, a good kelp noodle recipe can be a gluten-free gal’s best friend. Since Laurel Gallucci of Sweet Laurel Bakery knows how to make *all* the foods (you think we’re joking, but see here), we wern’t surprised when she killed it with this perfect pad thai recipe too.
Kelp noodles can be tricky (read: rubbery!) to play with if you don’t know what you’re doing. If you’re just trying them for the first time, use a top notch recipe like Laurel’s to guide you through the process. When prepared well, these noodles are something to obsess over – don’t say we didn’t warn you!
Pad Thai Kelp Noodle Salad
For the sauce:
3 Tbsp coconut aminos
1/2 cup almond butter or cashew butter
3 garlic cloves
juice of 1 lemon
1/4 cup olive oil
1 tsp ginger
1 tsp cayenne
1/4 cup water
For the pad thai:
1 Tbsp coconut oil
1 red bell pepper, sliced into quarter inch slivers (plus extra for garnish)
1 cup thinly sliced cabbage (plus extra for garnish)
1 Tbsp fresh ginger, grated
1/4 cup basil, thinly sliced
1 12-oz bag of kelp noodles
1 Tbsp baking soda
Place kelp noodles in water with baking soda for 20 minutes. Make sure the baking soda and water are mixed well before placing the kelp noodles in the bowl. While kelp noodles are soaking, give the noodles a couple of cuts with scissors, making them into smaller noodles (easier to eat). Prepare sauce while you wait.
Mix all ingredients for the sauce in a high-speed blender.
Heat 1 tablespoon of coconut oil in a saucepan. Gently sautee cabbage, bell pepper and ginger. Add sauce, then stir in rinsed kelp noodles.
Garnish with extra sliced cabbage, bell peppers and optional chopped almonds. Top with fresh basil and serve. Enjoy!