Pure Food and Wine’s Pad Thai with Kelp Noodles

By Chef: Sarma Melngailis
Posted: October 20, 2012


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Pad Thai with Kelp noodles in a tamarind sauce.



  • ½ cup soaked and strained tamarind pulp (see below for notes on tamarind pulp)*
  • 1 cup heated water
  • 1 medium tomato
  • ½ of one thai chili (depending on spice desired)
  • 1 medium clove garlic
  • 1 small shallot
  • 1/4 cup shoyu
  • 1 tablespoon lime juice
  • 1/4 cup sesame oil
  • 1 tablespoon agave


  • 1 head of baby bok choy, roughly chopped
  • 1 medium carrot, diced or julienned
  • 1 medium zucchini diced or julienned
  • 1 medium orange or red bell pepper, julienned
  • 1 large sliced king oyster mushroom (or handful sliced shittake or other mushrooms)
  • 1 cup snow peas, thinly sliced on a diagonal
  • 3 green onions, white and about 3″ of green, sliced

For the NOODLES:

  • Open two 12 oz. packages of Sea Tangle Kelp Noodles and chop into 3-4” pieces

For the GARNISH:

  • ½ cup chopped cashews
  • drizzle of sesame oil
  • sprinkle of sea salt
  • Handful of cilantro



Cut off a 2”x2” block and dissolve tamarind in 1 cup of hot water (not quite boiling) removing any seeds and with a fork, working it into a paste. Let it soak for 15 minutes.

You can find tamarind pulp in Asian, Latin and Indian markets.

Next, combine tomatoes, chilis, garlic, shallots, ½ cup shoyu, 1 tablespoon of lime juice, sesame oil and agave in Vitamix or high speed blender and blend well. Next, add the tamarind pulp and blend until very smooth.

Save extra pad thai sauce to drizzle on leftovers!


Mix all chopped veggies in a large bowl

For the vegetable marinade:

Add ¼ cup shoyu, 1 tbsp lime, drizzle of olive oil, 2 tbsp of Pad Thai Sauce

Mix veggies and marinade until liquid is evenly dispersed. Let sit in refrigerator for an hour or more.

For the NOODLES:

Open two 12 oz. packages of Sea Tangle Kelp Noodles and chop into 3-4” pieces

Add the noodles to the veggie mixture, pouring about half of the Pad Thai sauce into the bowl and mix well with tongs until sauce is evenly distributed

For the GARNISH:

Mix cashews with salt and sesame oil, sprinkle over finished Pad Thai. Drizzle with lime juice and sprinkle with cilantro leaves.

Ta-da! Pad Thai at-home!

*Tamarind pulp can be found as cellophane-wrapped, sun-dried bricks in Asian, Latin and Indian markets. Tamarind pulp is the sticky interior of pods that grow on a variety of evergreen tree originally native to Africa. Tamarind, which is very intense in flavor, lends sweet-and-sour notes to dishes. Because the pulp usually contains seeds (even when it says “seedless”) you should always go through the paste to remove any seeds, or, strain it.