Zucchini & Fresh Kelp Noodle Pad Thai
An easy and fun recipe meant to be shared! Made with the finest summer vegetables this dish looks beautiful and tastes just as good! For sure to be a staple in your cooking repertoire.
1 Zucchini, spiralized
1 Carrot, spiralized
1 watermelon radish, spiralized
1 pkg kelp noodles
3 tbsp olive oil
Pad Thai Sauce:
1 shallot finely diced
3 tbsp tamarind paste
2 tbsp palm sugar
3 tbsp tamari
½ lime juiced
3 Soft boiled eggs, cut in halves
1 pkg firm tofu, drained and pressed, diced and fried until crispy in olive oil
2 scallions chopped on bias
¼ cup peanuts, toasted and chopped
½ cup fresh chopped cilantro
1 fresh red chili chopped
1 cup bean sprouts
½ cup of thinly sliced cabbage
1 lime, quartered
In a large bowl, combine the spiralized vegetables and place aside to reserve. In another medium bowl, add 4 cups of lukewarm water and add in the kelp noodles, submerging them underwater for about 5 mins. Afterward, drain the noodles and put aside.
Pad Thai Sauce:
In a small bowl, combine all ingredients and whisk until the palm sugar has dissolved.
Assembly & Final Steps:
Add the sauce to the bowl of noodles and mix well, using tongs to generously and evenly coat all the noodles with sauce. Plate the noodles on a large serving platter and then add each of the toppings to the top of the entire dish. Serve and enjoy immediately!
- Any leftover Pad Thai noodles can be stored in the fridge for up to 2-3 days.
- Make sure to keep the Pad Thai sauce separate from the veggie and kelp noodles to maximize freshness.