Kelp Noodle Pad Thai with a Creamy Sesame Sauce
A delicious light take on a classic pad thai using kelp noodles and a creamy sesame sauce. This simple recipe can be made in bulk for meal prep and is naturally vegan, gluten-free and refined sugar-free.
Today we’re ‘traveling’ to Thailand with this Kelp Noodle Pad Thai with a Creamy Sesame Sauce!
Exploring flavors, textures and foods from different cultures is one of the best ways of feeling transported to another country within moments. I’ve been itching to embark on an adventure, but since we can only dream of being on the gorgeous beaches of Thailand, I’ve decided to create moments of travel on my plate :)
This kelp noodle Pad Thai has been a little recipe that I like to keep in my back pocket whenever I’m craving a fresh dish that is popping with colors and flavors, and one that also feels like a little respite from my usual weekly recipe routine. Swapping in kelp noodles keeps this dish light, while the creamy sesame sauce anchors in the aromatic notes from the paprika and turmeric spice, creating such an intriguing fusion of flavors and textures!
To highlight the abundance and beauty of this recipe, we’re adding in SUNSET® new Aloha™ Peppers which look absolutely gorgeous with their alternating color stripes of yellow and orange painting the delicious peppers! These peppers are naturally sweet and crunchy, and with just a few minutes on the grill, they become so tender and deepen in flavor. Both textures work beautifully alongside the creamy avocado, crunchy veggies and flavorful sauce. This trifecta of deliciousness from the textures, to the colors and the flavors, all come together to create a meal that I hope brings you to a beautiful moment in Thailand...if only temporarily :)
Enjoy my loves!
A Big Thank You To SUNSET ® For Partnering With Us On This Delicious Recipe! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Wonderful Your Veggies Are All Year Long!
And To Explore The Delicious Aloha Peppers Click Here!
Kelp Noodle Pad Thai with a Creamy Sesame Sauce:
Serves: 3-4
Prep Time: 60 Minutes | Cool Time: 30 Minutes
For the Kelp Noodles:
2 tbsp baking soda, divided
1 (12oz) bag of kelp noodles
1 avocado, cubed
1 carrot, thinly sliced
1 Sunset® Aloha PepperTM - half of it grilled, half of it raw - cut into thin strips
3 radishes, thinly sliced
1 green onion, roughly chopped - only the green stem
1 zucchini, thinly sliced or spiralized
Handful fresh watercress leaves
Dash of sesame seeds
Squeeze lime juice
For the Sauce:
1/2 tbsp sesame oil or olive oil
1/8 tsp turmeric powder
1/4 tsp paprika powder
1 tbsp tahini
1 tbsp maple syrup
1 tbsp coconut aminos
3/4 tbsp apple cider vinegar
1/2 tsp garlic powder
Start by prepping your kelp noodles. To a large pot, add enough warm water to cover the kelp noodles and add in 1 tbsp baking soda. Mix well. Let the kelp noodles soak in this mixture for 30 minutes. Rinse and repeat this process once more - this is what helps to soften the noodles. Once the noodles are tender, rinse with water thoroughly.
To make the sauce, simply mix all the ingredients into a small bowl. Then add the noodles into a clean bowl, along with all the veggie ingredients, and pour the sauce over the noodles. Mix well. Serve in bowls with a sprinkle of cilantro, sesame seeds and lime juice. Enjoy!
