Wednesday, March 2, 2011
Raw Pad Thai with Kelp Noodles
I've been wanting to try Kelp Noodles for a while now, some of my favourite cooked dishes are things like Pad Thai, Laksa, Tom Yum Soup etc, so the thought of being able to re-create a raw version of these intrigued me.
If you haven't heard of Kelp Noodles before, they are made from sea kelp, low in calories and are are packed with nutrients and minerals that aid in digestion and metabolism, help with thyroid function, strengthen bones and teeth, and improve your circulatory system. Kelp is rich in more than 70 minerals, including potassium, magnesium, iron, calcium and iodine. It also contains enzymes, vitamins, trace elements, and more than 21 amino acids.
I struggled to find them in any health food stores here in Adelaide, but managed to find them online at Raw Power Australia (http://www.rawpower.com.au/superfoods/sea-vegetables/kelp-noodles-340g). There's also some great Kelp Noodle recipes on there if you aren't sure what to do with them. They cost $10.50 a packet so aren't cheap, having said that though, I just made this Raw Pad Thai recipe and it made 2 servings so that isn't bad.
These noodles are clear in colour, ready to eat and have a neutral taste. They take on the flavour of whatever sauce you use. I think this recipe is based on Russell James version, I just googled a recipe on the internet and found it. It's a keeper!
2 tbsp almond butter
1/3 cup sesame oil
1 tbsp tamari
2 tsp cumin powder
2 tsp grated ginger
1/2 chilli (finely chopped)
2 tsp lime juice
1/3 cup water
1/3 carrot (julienned)
1/3 red capsicum (julienned)
1/3 yellow capsicum (julienned)
8 snowpeas (thinly sliced on diagonal)
Mung bean sprouts, corriander and chopped peanuts for garnish
Blend all sauce ingredients til smooth. Pour desired amount over Kelp Noodles and massage in until they are completely covered. Toss with vegetables and top with mung bean sprouts, chopped peanuts and corriander. It's that easy!