Thai Kelp Noodles



1 12oz Bag of Kelp Noodles

1 Julian Medium Carrot

1/2 Cup Finely Chopped Spinach

 1/3 Cup Broccoli

1 TBSP Chives

1/2 TBSP Sesame Seeds

6 Brazil Nuts

Soften Kelp Noodles:

1 Small Lemon or 1/2 Large Lemon Juiced

1/2 tsp Baking Soda


3 TBSP Almond Butter

1 TBSP Coconut Aminos

1/2 tsp Garlic Powder

1/4 tsp Onion powder

Dash Chipotle powder, Cayenne, Cumin, Paprika Pepper, Salt

3 TBSP Water Squeeze of lemon Juice

Directions in video!! 



This is my all time go to favorite recipe! LOVE it! The only thing that Mae adds in the video is Ginger that is awesome (this makes it even more incredible)


Made this tonight and it was great!! Super filling – I could only eat half. Leftovers tomorrow : ) One word of advice – maybe cut the noodles a bit – the sauce is very creamy and makes everything kinda bind together.


Hey Kate I am keeping track of my macros. Do you happen to know the Nutrient information for this delicious meal? Thank you!

Alison Luciana

I love Thai food and this was honestly soooooo good. Just as good as in a Thai restaurant. It’s going to be a weekly dinner in my household for sure!


From a SUPER PICKY EATER and texture challenged, I have to comment that this dish is ahhhh-mazing! Granted, as I made it, I did not have all of the ingredients (broccoli, spinach and carrots), it’s still delicious! I did have mini sweet peppers so I chopped several up and tossed it in. I also added some red chili flakes because I like spice.
I’ll definitely be making this more! The sauce is everything!
Oh, this is also from someone who has NEVER had Thai food before. This dish is a winner!

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