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Kelp Noodle Pad Thai

By
Tanya Eng
Photography by
Mark Schultz
Kelp noodles are mineral and amino-acid rich with very few calories. The addition of almond butter rounds them out. Find them at select grocery stores, online or at your local health-food store. Can't locate them? Use glass noodles (made from mung bean) instead.

Ingredients

  • 1 pkg  (340 g)  Sea Tangle Noodle Company Kelp Noodles
  • 1 tbsp  (15 mL)  olive oil
  • 8 large peeled shrimps, raw
  • 2 green onions, sliced in 2-inch / 5 cm pieces
  • 1 red chili pepper, minced
  • 1 cup  (250 mL)  bean sprouts (about 2 oz / 55 g)
  • 1/4 cup  (60 mL)  PC Blue Menu Pad Thaï cooking sauce
  • 1 tbsp  (15 mL)  Nuts to You Nut Butter Inc. Almond Butter
  • 2 tbsp  (30 mL)  crushed peanuts (optional)
  • 1/3 cup  (75 mL)  cilantro leaves
  • 2 lime wedges

Preparation

1. In colander, rinse, loosen and drain noodles; if desired, cut into shorter lengths with scissors. Set aside.

2. In large skillet, add oil and sauté shrimp over high heat for 2 minutes; stir in onions, chili pepper and bean sprouts. Reduce heat to medium-high and add cooking sauce, almond butter and noodles; stir for 3 minutes to coat noodles in sauce.

3. Serve garnished with peanuts (if using), cilantro and lime.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.
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Source

Fresh Juice: February/March 2013

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