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–+ servings

Pad Thai Noodles

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Servings: 3
Author: Mizpah Matus

Ingredients

Noodles:

  • 1 packet kelp noodles
  • 1 tablespoon lemon juice
  • 1 ⁄2 cup red or yellow pepper julienned (a combination is nice)
  • 2 green onions sliced
  • 1 cup red or green cabbage shredded
  • 1 ⁄2 cup mung bean sprouts
  • 1 ⁄4 cup cilantro chopped
  • 2 tablespoons chopped nuts your favorite

“Peanut” Sauce:

  • 1 ⁄4 cup raw almond butter or 1⁄2 cup raw almonds 2 tablespoons coconut sugar
  • 2 tablespoons lime juice
  • 1 tablespoon coconut oil
  • 1 tablespoon tamari
  • 1 tablespoon ginger diced small
  • 1 teaspoon coconut vinegar
  • 1 ⁄2 -1 teaspoon hot sauce or fresh chili
  • 1 ⁄4 cup water

Instructions

  • Soak noodles in fresh water with lemon juice for at least thirty minutes, then drain and add to a bowl. (This helps to soften the noodles and improve their texture.)
  • Blend sauce ingredients until smooth then taste and adjust seasonings and add to kelp noodles.
  • Add peppers, cabbage and green onions and toss well to combine.
  • Divide the mixture between individual serving dishes and top with mung bean sprouts, cilantro and chopped nuts.
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