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 sounds great! I am actually allergic to lemons (limonene, all citrus), so is there something else I could do to soften the kelp noodles?

  • This was SO SO amazing! This is definitely going to be one of my new go-to recipes! I didn’t have Brazil nuts, so I used sunflower seeds and I also didn’t have sprouts or chipotle powder, and it was still totally delicious!

  • Made this, loved it! One question: how long can you store leftovers? I’m the only non-meat-eater in my household and I like to make things for a few days. Will the sauce effect the noodles stored in the fridge?

  • Hey ^ Are there shops that provide those Kelp noodles? Couldn’t find them anywhere and I don’t want to order via a website :/ to much transport for such a small order…
    And what’s coconut aminos ^?

  • Loved this!!!
    Couldn’t find the kelp noodles at my local market, so I substituted a cabbage slaw with zoodles in its place. Sounds weird, but the crunch of the slaw with the chewiness/softness of the zucchini noodles was kinda nice. Or maybe this sauce just makes everything better. ;D
    Either way, this recipe is definitely a keeper.


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