Kelp Noodle Pad Thai


This dish from Peggy K is a healthy take on Pad Thai, only it’s completely raw and loaded in ingredients to give your metabolism a kick start – including those low-cal, fat-burning kelp noodles!

Kelp Noodle Pad Thai by Peggy K


1 (12 ounce) Bag of kelp noodles
2 tbsp extra virgin olive oil
1 tsp freshly squeezed lemon juice
A pinch sea salt
1/3 cup goji berries
2 cups sunflower sprouts
1 large carrot, julienned
2 scallions, thinly sliced
1 cup napa cabbage
1 golden beet
1 cup fresh cilantro leaves
1/2 cup almonds, coarsely chopped
1/4 tsp sesame oil, toasted
1/2 cup macadamia nuts
1/2 cup coconut milk
1 tablespoon coconut oil
1-inch fresh ginger, minced
1 garlic clove, minced
1/2 tsp ground cumin
1 tbsp tamari
1/4 tsp paparika
1/4 tsp cayenne pepper
2 tbsp lime juice


  1. Rinse Kelp noodles thoroughly and pat dry. 
  2. Mix with extra virgin olive oil, a pinch of sea salt and squeeze of lemon. Massage for a few seconds to mix will and let sit to tenderize the noodles for 10 minutes.
  3. Rehydrate goji berries in 1 cup water for 10 minutes. In a large bowl, toss all ingredients together along with enough dressing to lightly coat noodles.
  4. Add goji berries and sunflower sprouts. Chop scallions, napa cabbage, carrots and sunflowers. Peel beet and cut into sprials using your Spirooli.
  5. For the Dressing, pour coconut milk, sesame oil, macadamia nuts, coconut oil, ground cumin, tamari, paprika, cayenne pepper, lime juice and minced garlic into a blender and blend.


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