Pad Thai with Kelp Noodles

    • Difficulty
    • Easy
  • 12345 (4 votes, average: 4.00 out of 5)

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.

Ingredients

“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

NOODLES
¼ 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.

Notes

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.

Ani PhyoAbout Ani Phyo

Ani Phyo is the author of “Ani’s Raw Food Kitchen”, and is the founder of SmartMonkey Foods, LCC. Watch her free uncooking videos at www.AniPhyo.com. She’s on a mission to show you it’s easy to enjoy delicious, nutritious cuisine that’s healthy and supports green lifestyles. Her green living uncookbook is the first of it’s kind, offering tips for natural skin care, composting, recycling, reuse, and more. SmartMonkey Foods has been serving the west coast for over 7 years hosting special events, teaching UNcooking classes, and speaking on topics of nutrition and fueling optimal performance. Ani serves as the executive chef and oversees everything created by SmartMonkey Foods while continuing to do research on nutrition, health and the environmental impact of food production. SmartMonkey Foods packaged food items are available at most natural food stores on the West coast, and will continue to expand into national markets by spring of 2007. Partial client list includes: Adidas, STOMP, Portland Institute of Contemporary Arts, In Defense of Animals, Whole Foods Markets, Salud Cooking Schools, Carnival Cruise Lines, SuperSet Tennis Tournament.

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