Pad Thai with Kelp Noodles

By Chef: Ani Phyo
Posted: August 19, 2010


Click to rate this post!
[Total: 0 Average: 0]

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, jalapeno, and coriander. Just blend and toss.


  • “PEANUT” SAUCE — Makes about 1 1/2 cups
  • ¼ cup almond butter
  • ½ cup coconut oil
  • 2 tablespoons Bragg Liquid Aminos or Nama Shoyu
  • ¼ cup lemon juice
  • 1 tablespoon seeded, chopped jalapeno, or to taste
  • 1 teaspoon ground coriander
  • ¾ cup filtered water
  • ¼ cup sliced fresh basil
  • 1 cup thinly sliced cabbage
  • 2 (12-ounce) packages kelp noodles (or your favorite noodles)


  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.


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.

I recommend slicing your cabbage with a mandoline slicer, to get the thinnest slices. You can always use a knife. And, if you dont have kelp noodles, use spiralized zucchini or sliced coconut meat instead. Red bell peppers make tasty, pretty noodles, too.

From the book Ani’s Raw Food Essentials by Ani Phyo.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2010.  The photo credits are: Tyler Golden.