KELP NOODLES ARE MADE FROM KELP, a type of seaweed that’s rich in calcium, iron, and especially rich in iodine. The noodles are made with the use of sodium alginate, a type of salt, and they’re typically made without the use of heat, which is why they’re very popular with raw foodists. They’re a little bit crunchy, very light, and they make for a wonderful alternative to conventional wheat pasta. Iodine is necessary in the diet, but it’s possible to overconsume it, so I don’t recommend eating kelp noodles more than once or twice a week.
As you’ll see, I like to serve kelp noodles in a variety of ways, but this pad Thai recipe is one of my favorites. The sauce is deeply enriched by the use of tamarind paste, a specialty ingredient made from tamarind fruit that can be found at any Asian market, or through online retailers.
MAKES 4 SERVINGS
1 package (12 ounces) kelp noodles
1 cup carrot, julienned or peeled into slips with a vegetable peeler
1 cup julienned or spiralized zucchini
1 cup shredded red cabbage
½ cup chopped cilantro
Pad Thai Sauce Ingredients (makes 1 cup)
6 tablespoons almond butter
1 tablespoon tamarind paste
1 teaspoon toasted sesame oil
1 tablespoon tamari
1 tablespoon pure maple syrup
½ teaspoon powdered ginger (or 1 tablespoon grated, fresh ginger)
½ cup water
1. Soak the kelp noodles in warm water for 10 to 15 minutes. Shake them dry, then pat them very dry with a paper towel or kitchen towel. Use a pair of scissors to snip them into smaller pieces.
2. Blend all the sauce ingredients, along with one ½ cup of water, in a blender until smooth.
3. Mix the noodles thoroughly with the vegetables and cilantro. Add ½ cup of sauce and mix in. Add more sauce if needed, until the noodles are thoroughly coated with sauce. Serve, garnished with cilantro.
The pad Thai sauce will last for a week in the fridge. The noodle dish will keep for 2 days in the fridge.