Tuesday, March 15, 2011

Raw Pad Thai

When I was eating all raw (for health reasons, for a short period), I discovered raw kelp noodles. I can get them from my local health food co-op, Life Grocery here in Marietta, GA. Now some of you right now may be thinking- "seaweed?...gross!" Not so with these kelp noodles! They have virtually no flavor and, therefore, easily can be created into any popular noodle dish when trying to go lower-carb. And they have the perfect texture and shape for noodley dishes like Pad Thai.
Nutritionally- kelp noodles are power packed. They are rich in around 70 minerals (like iodine, magnesium, potassium, calcium, iron), trace elements and enzymes. Also, kelp is a natural antibiotic because of it's iodine content, and can help the body fight bad bacteria and infections. Iodine is also good for correcting the functioning of the thyroid gland, which regulates metabolism (.

Kelp noodles are slightly salty, naturally. In fact, some cultures don't even use salt (can you imagine that, my fellow Americans?); they use sea vegetables in flake or powdered form to "salt" things!

If you have homemade or store bought raw almond butter around (or if you have a roasted version if you don't want to go all raw with this) and my Thai dressing, this recipe can be made in no time at all.
Raw Pad Thai
Serves 2-3
- 1/4 cup almond butter
- 2/3 cup this Thai Dressing
- 8 oz. of raw kelp noodles (1/2 a package of Sea Tangle Kelp Noodles)
- 1 red bell pepper, diced
- 1/2 bunch of green onions, chopped thin
- 1 large carrot, chopped into thin rounds
- 2 Tbsp crushed cashews
- Large bowl
- Mix the almond butter and the Thai dressing together
- The kelp noodles may clump together, so I recommend getting a big bowl to spread them out in. Once you have de-tangled them a bit, mix half the almond butter/ dressing mixture with the kelp noodles.
- Mix the rest of the almond butter/ dressing mixture with the chopped bell pepper, green onions, and carrot
- You can serve right away, but I think it tastes better after it sits and marinates for about 15-30 minutes.
- Serve in individual bowls or plates and top with crushed cashews.
If you don't want to do this meal all raw, here are some options:
1. Use 1/2 box Thai rice noodles- prepared according to package directions and make the rest of the recipe the same way.
2. Or add chicken that you marinate in the Thai Dressing and saute to this dish as well.

This post has been linked up @ Slightly Indulgent Tuesday @ SS & GF

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