A few weeks ago I was given a package of kelp noodles and finally found a nice dish to feature them in. I really enjoy Thai food and I've been interested in putting together a raw Pad Thai dish. I came across Ani Phyo's version using kelp noodles and that was it..inspiration hit. And I must say it came out very well considering at first I was having trouble getting the sauce to my liking. I actually had two inspirations to work with and tried them both coming up with my final version. The first was too salty, the other too oily and finally got it in the middle. Well worth the trial and errors of making the sauce. They're all simple ingredients, just tons of them. Although I prefer the minimalist approach, I felt this was to be a special dish and it was!
Kelp noodles are pretty interesting, I had no idea what to expect. They are a raw food with a neutral flavor and have a firm crunchy texture like a bean sprout. Reminds of plastic bands with their slight stretchiness. They are rich in 70 minerals and a healthy alternative to noodles containing no gluten, wheat or sugar. As an added benefit they are low in carbohydrates and calories. They can be eaten warm or cold. Find kelp noodles online and at asian grocery stores.
Raw Pad Thai
Ingredients
- 1 package of kelp noodles
- 1/2 head purple cabbage, shredded
- 1 large carrot, julliened
- 1 zucchini, julliened
- 1 cup cauliflower florets
- 4 scallions, sliced
- 1 cup bean sprouts
- 1/2 cup cilantro, roughly chopped
- 1 jalapeno, sliced (optional)
- cashews or peanuts, garnish
- lime & orange wedges, garnish
- 1/4 cup raw almond butter, I used crunchy
- 1/4 cup tahini
- 1/4 cup water
- 3 tablespoons tamari, Bragg Liquid Aminos or Nama Shoyu
- 3 tablespoon pure maple syrup or raw agave
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 lime, squeezed
- 1 orange, squeezed, optional (I just had some really sweet juicy oranges on hand and threw it in)
- Place all sauce ingredients into a small/medium bowl and mix together until blended. Set aside for 30 min to let the flavors mingle. Add extra ingredients to your taste.
- While sauce is setting, prepare your veggies. You could cut your kelp noodles into smaller pieces or leave as is (I left mine as is). Put kelp noodles and other vegetables in a large bowl (saving a few veggies to garnish) and add half of the sauce mixture . Toss the ingredients together until thoroughly coated. I found this was a lot of sauce and it is better to add half to see if that is enough for your liking, if not add more. I personally do not like my food drowning in sauces so I had the other half left over to use with the rest of the kelp noodles later. (See notes below.)
- Serve with garnishments and any extras on the side. Serves 2 - 3.
Notes:
- If you find your left over sauce is not enough just add a small amount of water to the mixture, about 1/4 cup water, more or less should help. Or if you find you like a more thinner sauce you could add 1/2 cup or so to the starting batch as Ani Phyo calls for (she uses 3/4 cup). Or better yet, you could squeeze more oranges.
- If not using kelp noodles add a couple extra carrots and zucchini, or extra sprouts and cauliflower. Even add whatever veggies you may prefer. The sauce is mellow and will go with just about any vegetable.
- You could easily make this without the kelp noodles if you like but I do encourage trying the kelp noodles if you can, it's an experience. And a really good one at that! But there are plenty of other vegetables in this dish that will fill you up. They all add vibrant color, texture and flavor...
Adapted from Vegangela (This sauce was too salty my taste, but I love her using all the veggies she used.) & Ani Phyo....(This was too oily so I cut out the coconut oil. Next time I will use the coriander she calls for.) You may find your own adaptations to all of ours.
Enjoy !
Enjoy !