Kelp noodle pad Thai

- May 16, 2017 -

Thai flavors bring me back to my childhood in Hawaii. I’ve taken inspiration for this kelp noodle pad Thai recipe from an Asian soba noodle salad recipe that my mom used to make. I love intensely flavored food, the typical Thai flavor combination of spicy, sweet, sour, and salt will alway be my favorite. I try to avoid Thai takeout because of the sugar, gluten, and msg content. I wanted to create an easy recipe that would indulge my Thai cravings in a low glycemic, gluten free, low sodium dish. I hope you guys enjoy this recipe as much as I do.

Kelp noodle pad Thai

Servings: 2
Cook time: 20 minutes


Peanut sauce
2 tablespoons peanut butter
4 tablespoons rice vinegar
1 teaspoon red pepper flakes
1 teaspoon fish sauce (can substitute with liquid aminos for a vegan option)
1/2 teaspoon sesame oil
The juice of one lime

1 package kelp noodles 12oz
1 cup lactino kale, julienned
2 tablespoons red onion, diced
1/2 a jalapeño, sliced thin
1/2 of a cucumber, ribboned (using a peeler)
1/2 a cup of Harvest Snaps Mango Chile Lime black bean crisps
1 tablespoon green onion, diced
1 tablespoon fresh mint, diced
1 teaspoon red chili flakes
2 tablespoons roasted peanuts, chopped


1. Add peanut sauce ingredients to a sealable jar and shake until well combined
2. Coat kelp noodles in peanut sauce and plate
3. Top noodles with kale, red onion, jalapeño, cucumber, harvest Snaps, green onion, mint, chili flakes, and peanuts
4. Truly enjoy


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