Raw Pad Thai Kelp Bowl
Recipe type: Vegan, Raw, Gluten Free
Prep time: 
Total time: 
Serves: 4
A super simple but delicious raw pad thai made with kelp noodles. The perfect way to sneak in a rainbow of veggies into a bowl and enjoy every single bite, especially with the deliciously creamy almond butter sauce!
For the Noodles
  • 1 packet kelp noodles
  • 1 packet snow peas
  • 1 red pepper
  • 2 large carrots (I used purple and orange)
  • 1 punnet cherry tomatoes
  • 2 avocados
  • 2-3 large handfuls mung bean sprouts
  • Large handful of coriander/cilantro, mint, and thai basil
  • 4 tablespoons black sesame seeds
  • ⅓ cup (80ml) almond or peanut butter
  • ½ cup (125ml) tamari
  • ¼ (60ml) tablespoons coconut milk
  • Thumb-sized piece of ginger, grated
  • 1 red chilli, deseeded if necessary
  • ⅓ -1/2 cup (80ml-125ml) water
  • 2 limes, juiced
  • 2 cloves garlic
  • 1 tablespoon coconut sugar (optional)
To Top
  • fresh chillies
  • thai basil
  • coriander/cilantro
  • almonds & cashews (I lightly toast mine)
  • quartered limes
The Noodles
  1. Rinse your kelp noodles under running water and set aside.
  2. Then start by chopping your veggies. You can get creative here and julienne or spiralise the carrots, or just grate them if you’re rushed for time/can’t be bothered. Thinly slice the snow peas and the red pepper, halve the cherry tomatoes, and dice the avocado.
  3. Toss the chopped veggies, kelp noodles, sprouts, herbs and sesame seeds together in a large bowl.
The Sauce
  1. To make the sauce simply place all the ingredients into a small blender until smooth and creamy - you could also whisk it by hand. If doing by hand, finely mince the garlic and chilli. Start with ⅓ cup water and add more accordingly, depending if you want a thinner or thicker sauce. Taste, and adjust seasoning.
To Serve
  1. You can either toss the noodles with the sauce and serve in a large bowl, or you can portion it out into bowls and let people choose how much sauce they want.
  2. Serve with a side of fresh chillies, some coriander/cilantro, thai basil, and nuts.
If you’re not planning on eating everything, I’d suggest keeping the sauce separate, as it’ll keep better on it’s own. What I do when I take it to work, is I take the sauce in a little glass jar and add it when I’m about to eat. Easy.

PALEO - Simply omit the beans and peas.

NUT-FREE - use tahini instead of almond butter in the sauce
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/raw-pad-thai-kelp-bowl