Gluten-Free Raw Kelp Noodle Pad Thai
Fresh take on classic pad thai using raw kelp noodles instead of rice noodles, creating a light and nutritious dish. The tangy tamarind-based sauce blends with fresh vegetables and cashews for authentic Thai flavors without cooking. Perfect for warm weather meals or anyone seeking a raw vegan version of this beloved stir-fry. Kelp noodles provide a satisfying noodle texture while keeping the dish completely plant-based and refreshing.
Ingredients
- ½ cup tamarind pulp
- 1 cup water
- 1 medium tomato
- ½ Thai chili, depending on spice desired(optional)
- 1 medium clove garlic
- 1 small shallot
- ¼ cup shoyutamari1:1gluten-free
gluten-free soy sauce
- 1 tablespoon lime juice
- ¼ cup sesame oil
- 1 medium carrot
- 1 medium zucchini
- 1 medium red bell pepper
- 1 large king oyster mushroom, or a handful of sliced shiitake or other mushrooms(optional)shiitake mushrooms1:1flavor variation
earthier taste
- 1 cup snow peas
- 3 green onions, the whites and about 3 inches of the greens
- 2 12-ounce packages kelp noodlesrice noodles1:1gluten-free
use cooked rice noodles instead
- ½ cup cashews
- 1 drizzle sesame oil
- 1 sprinkle sea salt
- 1 handful cilantro
Instructions
- 1
Combine tomatoes, thai chili, garlic, shallot, shoyu, lime juice, and sesame oil in high-speed blender and blend well
- 2
Add tamarind pulp to blender and blend until very smooth
- 3
Mix carrot, zucchini, red bell pepper, mushrooms, snow peas and green onions in large bowl
- 4
Add noodles to veggie mixture and pour about half the pad thai sauce into bowl
- 5
Mix well with tongs until sauce is evenly distributed
- 6
Mix cashews with salt and sesame oil
- 7
Sprinkle cashew mixture over finished pad thai
- 8
Drizzle with lime juice and remaining pad thai sauce
- 9
Sprinkle with cilantro leaves
Tips
Soak kelp noodles in warm water for 10 minutes before using to soften them and remove any oceanic taste
Make the sauce ahead of time and let it sit for 30 minutes to allow flavors to meld and develop
Julienne vegetables uniformly for the best texture and visual appeal
Good to Know
refrigerate up to 2 days in airtight container
sauce can be made 1 day ahead
serve immediately at room temperature or chilled
Common Mistakes
rinse kelp noodles thoroughly to avoid salty ocean taste
dont overdress initially as noodles will release moisture
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular rice noodles instead of kelp noodles?
Yes, cook rice noodles according to package directions, drain and cool completely before mixing with vegetables and sauce for a more traditional pad thai.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 2 days. The vegetables may release some liquid, so drain before serving if needed.
Can I make this without a high-speed blender?
Yes, finely mince the aromatics by hand and whisk with liquid ingredients, though the sauce texture will be less smooth than blended version.