Raw Pad Thai with Kelp Noodles

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 228.8
  • Total Fat: 10.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 254.1 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 8.0 g
  • Protein: 7.1 g

View full nutritional breakdown of Raw Pad Thai with Kelp Noodles calories by ingredient
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Fancy and amazingly delicious. Change it to suit your tastes. It's a surprisingly fast process! Fancy and amazingly delicious. Change it to suit your tastes. It's a surprisingly fast process!
Number of Servings: 1



    1/4 cup baby corn, thinly sliced
    1 carrot, cut into ribbons with a peeler
    1/2 a red pepper, cut julienne
    1 cup red cabbage, thinly sliced on a mandoline
    1 large courgette (zucchini), sliced into ‘noodles’ in a spiral slicer
    1/4 cup sugarsnap peas, thinly sliced
    2 spring onions (green onion), sliced thin
    1/2 a shallot, sliced thin
    1/2 cup mung bean sprouts
    5 basil leaves, cut chiffonade
    2 tablespoons coriander (cilantro), roughly chopped
    10 mint leaves, cut chiffonade

    1 cup kelp noodles

    3 tablespoons almond butter
    1 tablespoon agave nectar
    2 tablespoons tamarind paste*
    4 sun-dried tomato halves
    1 tablespoon apple cider vinegar
    1 tablespoon tamari
    1/2 cm cube ginger
    1/2 clove garlic
    1 tablespoon lime juice
    1/2 a chipotle chili, soaked until soft
    2 tablespoons chipotle chili soak water


- Mix all veggie ingredients in a bowl by hand and set aside.

* Tamarind paste can be made by soaking 100g tamarind in 1/2 cup water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.
- Blend all ingredients except kelp noodles in a high-speed blender until smooth.
- Place a few tablespoons of the mixture and mix in a bowl with the kelp noodles. Marinate for 1 hour or preferably overnight.
- Transfer the marinated noodles to a bowl with rest of the sauce and the prepared ingredits from the first section and mix welll by hand.
- Serve with lime wedge, sliced chili, chopped almonds and your favourite greens.

Number of Servings: 1

Recipe submitted by SparkPeople user ERIKA00177.

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