Pure Food and Wine’s Pad Thai with Kelp Noodles

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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.

Sarma MelngailisAbout Sarma Melngailis

Sarma Melngailis is the Proprietor and Co-Founder of NYC’s premier raw and vegan restaurant Pure Food and Wine. She is also the Founder and CEO of One Lucky Duck, Holdings LLC, which operates the One Lucky Duck brand. This includes the company’s online boutique, www.oneluckyduck.com, which offers carefully selected products all in support of living a raw, vegan, organic and eco- friendly lifestyle. One Lucky Duck also carries its own line of snack products all made and packaged by hand at Pure Food and Wine. These are sold at oneluckyduck.com and in the restaurant’s own One Lucky Duck takeaway and retail shop, as well as its more recently opened One Lucky Duck across town in Manhattan’s famous Chelsea Market. Sarma is the co-author of Raw Food/Real World (Harper Collins, 2005), a book of recipes, practical advice and the story of how she made the change to a raw and vegan diet. Her second book with Harper Collins, Living Raw Food, was published in June 2009. Living Raw Food includes even more raw vegan recipes, as well as information and advice on how to successfully maintain a raw food diet after a number of years. Sarma is a graduate of the French Culinary Institute. She holds a B.S. in Economics and a B.A. in Economics from the Wharton School at the University of Pennsylvania. She worked in investment banking and private equity before beginning her career in the food world.

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