Kelp and Zucchini Noodle Pad Thai
Coterie member Jodi Moreno recently stopped by the PureWow test kitchen to whip up this light and flavorful kelp and zucchini noodle pad Thai.
If you haven’t cooked with kelp noodles, we guarantee this recipe will have you hooked. Traditionally found in Korean dishes, they don’t need any cooking—just soaking—and taste a bit like al dente glass noodles. They’re gluten-free, paleo and rich in nutrients like iron, vitamin K, calcium and fiber.
While the label's instructions will tell you to simply soak the noodles in water for 30 minutes, Jodi has an additional trick up her sleeve: “I recommend soaking the kelp noodles with a squeeze of lemon juice and a sprinkle of salt to soften them,” she said. “This can be done for as little as 30 minutes, or can be done up to a day in advance.”
In the ingredient list below, we link to her favorite brand.
¼ cup peanut or almond butter
2 tablespoons tamari (or low-sodium soy sauce)
1 tablespoon toasted sesame oil
1 teaspoon peeled and finely grated ginger
1 garlic clove, minced
1 lime, juiced
2 zucchinis, spiralized or peeled lengthwise with a julienne peeler
12 ounces kelp noodles, rinsed and soaked for 30 minutes in water with a squeeze of lemon juice and sprinkle of salt
1 avocado, sliced
2 green onions, sliced
¼ cup toasted almonds
Handful of cilantro, roughly chopped
Handful of basil leaves, chopped
Gomashio, toasted sesame seeds or hemp seeds, for serving
1. Add the peanut butter, tamari, toasted sesame oil, ginger, garlic and lime juice to the bowl of a food processor and blend until smooth. Taste and adjust the seasoning as necessary. Add in 3 to 4 tablespoons water, 1 tablespoon at a time, until the peanut sauce is the consistency you’d like.
2. In a large bowl, toss together the zucchini and kelp noodles. Spoon in the peanut sauce little by little until the veggie noodles are dressed as much as you’d like. Toss to make sure all of the noodles are evenly coated.
3. Transfer the noodles to a serving bowl. Top with the avocado, green onion, almonds, cilantro, basil and gomashio.