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!! 


  • 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!

  • 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!

    Alison Luciana
  • 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!

  • These noodles are now a staple in our home. This is an incredible recipe. Love it!


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