Spicy Thai Peanut Kelp Noodle Pad Thai

By • January 16, 2014 0 Comments

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Author Notes: As a paleo, gluten-free (and sometimes vegan) foodie, I find it difficult to find lower calorie options of my favorite foods. Pad thai is a worldwide love for many, so I found a way to take a higher calorie dish filled with loaded oils and carbs and condensed it into a super healthy and filling meal, suitable for your health nut to your all American foodie. Alexa Curtis

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Serves 2-4

Spicy peanut sauce

  • 1/4-1/2 cups peanut butter OR pb2
  • 1 tablespoon sriracha sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 1 tablespoon ginger
  • 1/2 juiced lime

Pad thai

  • 1 packet kelp noodles
  • 1/2 bunch kale
  • 1/2 bunch broccoli
  • 1 bunch bok choy
  • 1/2 cup mushrooms
  • 1 red pepper
  • 1/2 zucchini
  • 3 large carrots
  • 2 teaspoons minced garlic
  • Optional: Chicken, tofu, shrimp, beef
  • 1 handful collard greens
  • 1 tablespoon dandelion greens
  1. Directions: Soak kelp noodles in warm water for 5 minutes. Cut noodles with scissors before using. to make sauce: put all ingredients in a bowl and stir together. taste to make sure it's to liking. Heat veggies in 1 tablespoon coconut oil in pan until translucent. Once cooked through, add in package of kelp noodles and stir through. Pour peanut sauce on top and heat slightly, serve with optional fried egg or toppings on top. Optional toppings: edamame, fried egg, green onion, chopped cashews/peanuts

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