Kelp Noodle Pad Thai

Kelp Noodle Pad Thai

I saw these kelp noodles in a recipe online and thought I'd give them a try. They seemed glassy like rice noodles so it seemed fitting to make a pad Thai-ish dish. I was a little nervous when I took them out of the bag since they were so plasticky so I rinsed them and then boiled them for a good 15 minutes. Oh, make sure you cut them before you boil them too because they are veryyyyy long. 

Ingredients:

1 bag kelp noodles, boiled for 15 minutes

I package tofu

1 cup of baby carrots

Handful of spinach

1/4 white onion, sliced

 2 cloves garlic, minced

1/2 cup peanut butter

1/4 cup soy sauce

1 tablespoon brown sugar

2 tablespoons sesame oil

2-3 tablespoons chicken broth or water

1 tablespoon coriander

1 teaspoon cayenne pepper

Salt and pepper

Crushed red pepper flakes

2 green onions, chopped

Handful of cilantro, chopped

Lime, for garnish

Sprinkle the tofu with half tablespoon coriander, cayenne, salt and pepper. Fry the tofu in a pan to make the outside crispy. I added 1-2 tablespoons oil on high heat and flipped them when they were brown. Boil the noodles while you're cooking the tofu.

In a sauce pan combine the peanut butter, soy sauce, sesame oil, brown sugar, coriander and pepper over low heat. Stir until the peanut butter melts into a creamy sauce. Thin the sauce out with the 2-3 tablespoons chicken broth or water. 

In another large sauce pan, add the carrots, onion, garlic (and whatever other veggies you have in the fridge!) and sauté in 1 tablespoon oil for 4-5 minutes on low heat. 

Now combine the noodles, tofu and veggies and spinach in the veggies pan. 

Top with the sauce and mix well. Top it all off with red pepper flakes, cilantro, green onions and lime!