Colourful, flavourful and super saucy, this Kelp Noodle Pad Thai with Almond Coconut Sauce is a veggie-packed meal that pairs well with your choice of protein. Gluten free, dairy free, grain-free and ready in less than 30 minutes.
If it’s possible that you just miiiiight have overdone it last night with Halloween treats, I’ve got just the veggie-packed fix for you today.
I’ll preface this one by saying that there’s nothing traditional about the Kelp Noodle Pad Thai I’m about to serve up. In fact, if you happen to be Thai and are reading this, you’re probably shaking your head.
I know a lot of you don’t want to have to go out grocery shopping to hunt down less-common ingredients, so I wanted to create something for you that’s Pad Thai-like, but easy to adjust with pantry items and produce you probably already have on hand. The result was this vibrant, noodley, paleo-fied super scrumptious twist. The portions are generous and satiating, and the flavours are a delightful mix of spicy, savoury, salty and sweet. Best of all, this recipe can be eaten hot or cold with whatever veggies and protein source you like. And we haven’t even talked about the coconut almond butter sauce yet.
GUYS. This is A SAUCE.
Think creamy, nutty, silky smooth and spicy-sweet. Its uses span much further than just Pad Thai, so I highly recommend making a double, triple or even quadruple batch. You’ll want more to use as a marinade, a dip, a sauce for sandwiches and wraps, and even as a dressing. It just makes life better and if licking every last bit out of my food processor is wrong, then I don’t want to be right.
As for those protein pairings, again, feel free to choose based on your dietary preferences and whatever you have in your kitchen when hunger hits. The recipe as-is is 100% vegan, so you can make a big batch and customize accordingly. (That’s great news if you’ve got multiple people to feed!) My favourite mix-ins are grilled chicken, salmon or shrimp, and if you’d like to stay 100% plant-based, edamame, chickpeas and tempeh are all delicious too. I hope you guys enjoy this one just as much as I do!
Colourful, flavourful and super saucy, this Kelp Noodle Pad Thai with Coconut Almond Butter Sauce is a veggie-packed meal that pairs well with your choice of protein. Gluten free, dairy free, grain-free and ready in less than 30 minutes.
- 1 package kelp noodles, rinsed and drained
- 1 large zucchini, spiralized into ribbons
- 1 cup sugar snap peas, sliced diagonally
- 1 big handful bean sprouts
- 1/2 red bell pepper, diced or very thinly sliced into strips
- 1/3 cup each torn fresh mint, basil and cilantro
- a few pinches of chili flakes
- 1/2 ripe avocado, diced
- 2 tsp sesame seeds
- lime wedges, to serve
Almond Butter Sauce (you will have some leftover):
- 3/4 cup canned light coconut milk
- 1/2 cup almond butter
- juice of 1 lime
- 2 tbsp maple syrup (or 1 packet stevia – whichever you prefer)
- 1 tbsp coconut aminos
- 2 tsp very finely minced or pureed fresh ginger
- 1 – 2 tsp Sriracha sauce (optional)
- a few tbsp water to thin (if needed)
- Make the almond butter sauce: In a small saucepan over medium heat, whisk together all ingredients until they come to a boil. Reduce the heat and simmer for about 2 minutes, or until you notice the sauce thickening. If it gets too thick, simply add a little water and stir until the consistency is even. Remove from the heat.
- In a very large bowl, toss together the kelp noodles, zucchini ribbons, snap peas, bean sprouts and red bell pepper.
- Melt 2 tsp coconut oil in a frying pan or wok. Swirl it around, then add the contents of the large bowl. Pour enough almond butter sauce on top to coat the entire mixture well. Stir fry until warm throughout – about 3 mins maximum. (Cooking the zucchini longer will result in water loss, so you just want it to be warm.)
- Transfer the entire mixture back into the large bowl. Stir in the fresh herbs, chili flakes, avocado and sesame seeds.
- Divide between two bowls and garnish with lime wedges. Serve with your choice of protein and any leftover sauce on the side.
- This dish can be enjoyed hot or cold depending on the season you’re making it in, and with whatever produce you have on hand.
- Pair with your choice of protein for a complete meal.
- Leftover sauce can be stored in the fridge for up to 1 week in a sealed glass container.
- Prep Time: 15 mins
- Cook Time: 6 mins
- Category: dinner
- Method: stovetop
- Cuisine: Asian
Tell me (because I’m always curious to know)… what are some of the things on your dinner menu this week? Are you the type that preps ahead or do you usually wing it each night based on what you feel like eating around dinner time?