Kelp Noodle Pad Thai
I love Thai food. Unfortunately, it doesn't love me. The combination of rice noodles, soy, sugar and peanuts is just not a good one for anyone looking to improve their digestive function, blood sugar balance or overall general health. After trying countless recipes for a paleo version of the Thai classic, I finally stumbled upon one I loved by the amazing Mel Joulwan of Well Fed. Her recipe uses spaghetti squash (which is fabulous), but I swapped it out for kelp noodles as I found their firm texture to hold up a little better in the dish. Kelp noodles are also a terrific source of calcium, iodine and other minerals, making them very supportive for the thyroid and adrenals (the glands in charge of regulating our stress response along with other hormones). I also added some extra veggies to bulk up the fiber and nutrient content. Using bagged broccoli slaw and shredded cabbage from Trader Joe's makes this a super easy and fast meal. Preparing the sauce ahead of time is another great time-saver for busy weeknights.
Paleo / gluten-free / whole 30
- 1 12 oz package kelp noodles (I used Sea Tangle)
- 1 Tbs baking soda
- 1 Tbs coconut oil
- 1 lb boneless, skinless chicken thighs, cut into 1 inch chunks or 1 lb ground chicken
- Sea salt and ground black pepper, to taste
- ½ medium onion, chopped
- 1 package broccoli slaw (Trader Joe's)
- 1 package shredded red cabbage and carrots (Trader Joe's)
- 1/4 cup filtered water
- 2 Tbs coconut aminos
- 1 batch sauce (see below)
- 1 bunch cilantro, minced
- 4-5 green onions, sliced
- 2 limes, 1 juiced and 1 sliced for serving
- 1/3 cup raw cashews, roughly chopped
- 1 clove garlic
- 1 inch piece fresh ginger
- 1 tsp red pepper flakes
- 1 lime, juiced
- 1 Tbs coconut aminos
- 1 tsp coconut vinegar
- 1/4 cup canned coconut milk
- 1/4 cup sunflower seed butter or almond butter
- Prepare the kelp noodles: Drain and rinse the kelp noodles then soak them in a bowl of filtered water with 1 Tbs baking soda for 20 minutes. Drain and rinse thoroughly, cut to desired length and set aside.
- Make the sauce: Add all of the sauce ingredients to a high speed blender or food processor and blend until creamy. Set aside.
- Make the pad thai: Heat 1 Tbs coconut oil in a large pan or dutch oven on medium heat. When hot, add the chicken, season with salt and pepper and cook until done. Remove chicken and set aside.
- If necessary, add more coconut oil to the pan. Add the onion, broccoli slaw, shredded cabbage mix and 1/4 cup filtered water to the pan and sauté for about 5 minutes. Add coconut aminos and sauté until tender.
- Add the kelp noodles and stir to combine evenly.
- Add the cooked chicken, lime juice and sauce to the pan and stir until well-combined and warm.
- Remove from heat and add cilantro, sea salt and ground black pepper to taste.
- Divide amongst plates and garnish with more cilantro, green onions, chopped cashews and lime wedges.