Thai Kelp Noodles
by Vegan Health Educator/Coach/Chef Abby Lodmer
Course Main Courses
Cuisine Thai
- Sauce Ingredients:
- 1 jar Almond Butter
- 3-4 oz Lemon Juice
- 1/2 inch Ginger
- 1 T Kelp Powder
- 1/2 c Coconut Aminos
- 1/8 of an Onion of 5 Scallions
- 2 stalks Celery
- 3-4 Cloves Garlic
- 1/2 tsp. Cayenne Pepper
- 1 Carrot
- 4 Dates
- Veggies shredded or thinly sliced suggestions:
- Carrot
- Scallions
- Red Cabbage
- Cucumber
- Jicama
- Radish
- Mung Bean Sprouts
- Cilantro
- 4 Packages Kelp Noodles
Blend sauce ingredients into the blender
Cover with water to 1/4 inch above the top of the vegetables and blend well
Toss vegetables in with kelp noodles
Add sauce to veggies and kelp noodles, and stir well. Let sit until well marinated (the kelp noodles come crunchy, but when marinated in the citrus sauce for about 5-10 minutes, they will become chewy)!
Add more Coconut Aminos if it needs more flavoring
Garnish with some of the shredded veggies for presentation
ENJOY!