Pad Thai with Kelp Noodles

This salad is vegan, raw, paleo, gluten free, low carb and delicious! Kelp noodles don’t taste like seaweed but instead have a mild flavor that can easily go with an array of seasonings, like this Asian-inspired dish. Kelp noodles contain many amazing nutrients such as fiber, iodine and calcium. Try them as a healthy alternative to regular high-carbohydrate white noodles.


  • ¾ cup of peanuts
  • ¼ cup of sesame seeds
  • ¼ cup of black sesame seeds
  • 1 packet of kelp noodles
  • 1 large carrot, julienned
  • 1 large zucchini, julienned
  • 1 cucumber, julienned
  • 1 red onion, thinly sliced
  • 1 bunch of cilantro (coriander), chopped


  • 3 Tbsp of tamari
  • 2 Tbsp of tahini
  • 1 Tbsp of sesame oil
  • 3 Tbsp of olive oil
  • 1 Tbsp of apple cider vinegar
  • 2 tbsp of lemon juice
  • 1 clove of garlic, crushed
  • ½ inch of fresh ginger, grated
  • 1-2 fresh chili, chopped (optional)


  1. Toast peanuts and sesame seeds lightly in a pan stirring frequently.
  2. Soak kelp noodles in water for 15mins then drain.
  3. Blend the dressing ingredients together in a bowl or a small blender
  4. Combine the remaining ingredients of the pad thai in a large bowl then dress and serve immediately.

Reserve the dressing until you are ready to serve.

Prep Time: 15 minutes

Servings: 1


Kelp noodles – zucchini noodles