Gluten-Free Raw Kelp Noodle Pad Thai

Name: Gluten-Free Raw Kelp Noodle Pad Thai
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1/2 cup tamarind pulp; 1 cup water; 1 medium tomato; 1/2 Thai chili, depending on spice desired; 1 medium clove garlic; 1 small shallot; 1/4 cup shoyu; 1 tablespoon lime juice; 1/4 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; 1 cup snow peas; 3 green onions, the whites and about 3 inches of the greens; 2 12-ounce packages kelp noodles; 1/2 cup cashews; 1 drizzle sesame oil; 1 sprinkle sea salt; 1 handful cilantro

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.

Prep: 20 min
Yield: 4 servings
Level: medium
Cuisine: Thai

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Vegan Vegetarian Gluten-Free Dairy-Free

Ingredients

4 servings

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 shoyu
tamari1:1gluten-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 noodles
rice noodles1:1gluten-free
use cooked rice noodles instead
½ cup cashews
peanuts1:1traditionaltree_nuts-freeadds peanuts
more authentic flavor
Full guide →
1 drizzle sesame oil
1 sprinkle sea salt
1 handful cilantro

Method

9 steps

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

Tip 1

Soak kelp noodles in warm water for 10 minutes before using to soften them and remove any oceanic taste

Tip 2

Make the sauce ahead of time and let it sit for 30 minutes to allow flavors to meld and develop

Tip 3

Julienne vegetables uniformly for the best texture and visual appeal

Good to Know

Storage

refrigerate up to 2 days in airtight container

Make Ahead

sauce can be made 1 day ahead

Serve With

serve immediately at room temperature or chilled

See pairing guide →

Common Mistakes

Watch

rinse kelp noodles thoroughly to avoid salty ocean taste

Watch

dont overdress initially as noodles will release moisture

Substitutions

Gluten-Free Swaps

kelp noodles→

rice noodles1:1gluten-free

use cooked rice noodles instead

Full guide →

shoyu→

tamari1:1gluten-free

gluten-free soy sauce

Full guide →

Nut-Free Alternatives

cashews→

peanuts1:1traditionaltree_nuts-freeadds peanuts

more authentic flavor

Full guide →

General Alternatives

king oyster mushroom→

shiitake mushrooms1:1flavor variation

earthier taste

Full guide →

Find more substitutions →

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.