Pad Thai with Kelp Noodles

Ani Phyo was on my BlogTalk Radio Show last night, “Carla’s Cooking“. This episode was about raw foods. She wanted to share with you all a couple of her raw food recipes. Below you will find the first of these recipes. Kelp may not sound appealing, but read on. This one sounds so yummy!

Pad Thai with Kelp Noodles

Ani states, “Although traditional peanut sauce can be complicated to make, my version is pared down to the basics. Because raw peanut butter doesn’t taste very good, I use almond butter, seasoned with coconut oil, lemon, jalapeño, and coriander. Just blend and toss. I recommend slicing your cabbage with a mandoline slicer, to get the thinnest slices. You can always use a knife. And, if you don’t have kelp noodles, use spiralized zucchini or sliced coconut meat instead. Red bell peppers make tasty, pretty noodles, too.”

Peanut Sauce Ingredients

• 1⁄4 cup almond butter

• 1⁄2 cup coconut oil

• 2 Tablespoons Bragg Liquid Aminos or Nama Shoyu

• 1⁄4 cup lemon juice

• 1 Tablespoon seeded, chopped jalapeño, or to taste

• 1 teaspoon ground coriander

• 3⁄4 cup filtered water

Noodle Ingredients

• 1⁄4 cup sliced fresh basil

• 1 cup thinly sliced cabbage

• 2 (12-ounce) packages kelp noodles (or your favorite noodles)

Instructions

1. Place the sauce ingredients in a 2-cup Personal Blender. Blend until smooth.
2. To serve, toss the sauce with the basil, cabbage, and noodles.

Hints

The sauce will keep on its own for up to 3 to 4 days in the fridge. Noodles that have been tossed with the sauce will keep for a day or two in the fridge.

Serving Suggestion: Top with microgreens, Tamari Almonds and wedges of lime.