Let’s be real – pad thai is DELICIOUS. So peanutty and rich and full of that umami flavor. Delightful. Most pad thai out there, though, is super high in carbs and overprocessed oils. Less delightful. So, because I enjoy eating things that taste good, I thought I’d whip up my own healthy version of pad thai – a low carb pad thai. A (mostly) raw, vegan, gluten free pad thai that tastes amazing (no, really).
Now, I realize the words “raw vegan” don’t tend to lend themselves to the most appetizing of dishes at times. I, too, have been force fed some truly terrible things in the name of raw foods, but I promise you – this is actually good. The “raw” aspect is more because it’s sweltering in my apartment and I just do not feel like turning on the stove and sweating through my shirt. You can totally cook this recipe if you want, and in fact, if you use shiritaki noodles in place of kelp, I’d definitely recommend it.
Now, I’m newly obsessed with kelp noodles, because my local Whole Foods just started carrying them. Let me tell you – they’re worth the trouble of finding. These noodles are crunchy, absorbed the sauce nicely, and are completely allergen free, and yes, I’m just going to cover them with allergens…but still!
Notes on Making Raw Vegan Low Carb Pad Thai
- I used this brand of kelp noodle (and am now realizing that Amazon’s price is better than Whole Foods!), and would definitely recommend them.
- To prep the noodles – soak them in water for about 5 minutes, and drain. Really.
- You could use shiritaki noodles instead, but I would recommend simmering them in the sauce for a few minutes.
- To make these nut free, just use sunflower butter in place of peanut butter.
- I like to eat these with shredded carrots and sunflower seeds, but you could also garnish with scallions, cilantro and sesame seeds.
- 1 bag of kelp noodles
- 1/2 cup peanut butter
- 1 medium sized white onion
- 1/4 cup of soy sauce/tamari/liquid aminos
- Juice from one lime
- 3 cloves of garlic
- 2 tsp red pepper flakes
- (optional) shredded carrots, sesame seeds, chopped scallions and cilantro
- Soak kelp noodles in water.
- In a blender or food processor, combine peanut butter, onion, tamari, lime juice, garlic and pepper flakes and process until smooth.
- Drain noodles well, and pour 1/4 of the sauce on top. Toss around and serve with garnishes.