Almond Butter Pad Thai Sauce (Kelp Noodles)
This Almond Butter Pad Thai Sauce comes together in around 5 minutes. It is soy-free, refined sugar-free, and without fish sauce. You could eat it tossed with kelp noodles, carrots, and scallions as a cold dish for summer, but you could also mix the sauce with Pad Thai rice noodles and steamed veggies for a more traditional take on it. It would even be great to use as dip for veggie spring rolls! Whatever you are feeling up to, the sauce is SO GOOD!
Almond Butter Pad Thai Sauce (Kelp Noodles)
Since I am picturing this almond butter pad Thai sauce with kelp noodles, I thought I would answer a few common questions about kelp noodles first. I actually just bought my first package of kelp noodles and was really hoping they would turn out. I have had them in spring rolls and in a similar noodle dish before so I already knew what their softer consistency should be like. Thankfully it only took one try and they turned out great. Super easy too!
How To Cook Kelp Noodles, How To Soften Kelp Noodles, + How To Soften Kelp Noodles Without Baking Soda
- Rinse your kelp noodles in a fine mesh strainer really well to rinse off the packing water.
- Add a good amount of hot water to a glass bowl. (I heat up water in my teapot.)
- Submerge your noodles in the hot water.
- Add in the juice of 1 lemon or lime, and 1/2 tsp sea salt.
- Let stand for 30 minutes.
- Rinse the noodles in a fine mesh strainer with cold water.
- They are ready to go!
Are Kelp Noodles Healthy?
Kelp noodles are healthy! They are gluten-free, fat-free, high in iodine, and a good source of minerals – magnesium, calcium, zinc, and iron.
Do Kelp Noodles Taste Fishy?
Although they are made of seaweed, they do not taste fishy. The transparent noodles are fairly tasteless so they take on the taste of the sauce or foods they are mixed with.
Almond Butter Pad Thai Sauce (Kelp Noodles)
The following amount makes slightly under 1 cup of dressing. Dividing this recipe by 1/2 works perfect with one package of kelp noodles to make 2 servings of Kelp Pad Thai.
Ingredients
- 1/2 cup almond butter*
- 3 limes, juiced
- 2 TBSP water + up to 2 additional TBSP for thinner sauce or to adjust taste
- 1 TBSP raw honey, more to taste, coco aminos is sweet too
- 1/2 jalapeno, seeded
- 1/2″ fresh ginger, skin removed
- 1 TBSP coco aminos
- 1 TBSP toasted sesame oil
Instructions
- Add all ingredients to a high speed blender and blend until well combined.
- Taste it. Add in additional honey for more sweetness, another 1/2 jalapeno for more spice, 1 TBSP almond butter for more nuttiness, or even another 1-2 TBSP water if you want thinner sauce depending on what you are using it for.
- Toss with your prepared kelp noodles, add to a warm pan on the stove & toss with prepared rice noodles, or use as a veggie spring roll dip. ENJOY!
*Almond Butter Substitute: You can substitute with tahini too if you don’t mind it a tad earthier! Tahini brands just vary greatly in sweetness so I made this recipe with almond butter, but tahini would work. You just may want to add in some additional honey to make it sweeter. Trader Joe’s Tahini is the sweetest of the tahini brands I buy.
My Kelp Pad Thai Shown In Pictures: I mixed 1/2 the sauce with 1 package of prepared kelp noodles, 3 small shaved carrots, 2 thinly sliced green onions/chives, and served with lime wedges to squeeze in. It made 2 servings. I saved the second 1/2 of dressing in the fridge. It really thickens up the next day, but it still mixes great with kelp noodles day. Otherwise, it makes a great spring roll dip.
Next time you are feeling like a healthier version of Pad Thai, turn to this deliciousness! Again, you can serve it warm with traditional rice noodles and steamed veggies, but I really enjoyed this cold kelp version on a hot summer day.
Tag me @herhealthystyle on Instagram or comment below if you make a version! I’d love to know!
Grateful you are following along! xx Riane
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Almond Butter Pad Thai Sauce (Kelp Noodles)
Ingredients
- 1/2 cup almond butter*
- 3 limes juiced
- 2 TBSP water + up to 2 additional TBSP for thinner sauce
- 1 TBSP raw honey more to taste, coco aminos is sweet too
- 1/2 jalapeno seeded
- 1/2 ” fresh ginger skin removed
- 1 TBSP coco aminos
- 1 TBSP toasted sesame oil
Instructions
- Add all ingredients to a high speed blender and blend until well combined.
- Taste it. Add in additional honey for more sweetness, another 1/2 jalapeno for more spice, 1 TBSP almond butter for more nuttiness, or even another 1-2 TBSP water if you want thinner sauce depending on what you are using it for.
- Toss with your prepared kelp noodles, add to a warm pan on the stove & toss with prepared rice noodles, or use as a veggie spring roll dip. ENJOY!
Notes
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