Raw Cultured Pad Thai – Kelp Noodle Pasta

This recipe creates 2 Quarts of Pasta!

This recipe is a classic amongst our Sedona tribe and my personal summer favorite! It is super mineralizing and super yummy! If you haven’t used kelp noodles before~ now is the time! They should be a staple of any diet! They’re a angel hair-like seaweed that when marinated becomes soft. They have lots of minerals and almost no calories. There are lots of adaptations for raw pad thai. The recipe inspiration came to me for this right after finishing a cleanse!! Something that is cultured (healthy probiotics), detoxes heavy metals (nori, kelp and cilantro) and is super yummy!

The Cultured Thai Sauce:

• 1⁄3 Cup Toasted Sesame Oil (you can use regular sesame oil. I just love the flavor of the toasted)
• 3 Limes, juiced
• 1/3 C Chickpea Miso (Miso Masters Brand)
• 1/3 C Raw Tahini
• 3 Cloves Garlic
• 1/2T of Celtic Sea Salt (Or to taste)
• 1/3 C Coconut Aminos
• 2″ Chunk of Fresh Pealed Ginger
• 1T Balsamic Vinegar
• 1/2 Tablespoon Raw Honey
• A Splash of Water (As much as you need to get the blender going)

Blend ingredients, marinate noodles and veggies in the sauce for 15-30 minutes. Noodles will soften as they’re soaked in the sauce.

Noodles and Veggies:

• 3 Packages of Kelp Noodles (Slice condensed noodles with a knife so they’re not too long)
• 1⁄2 Head of Medium Green Cabbage, chopped
• 2 Medium Sliced Red Bell Peppers
• 1 Bunch of Green Onions, chopped
• Bunch of Cilantro, chopped
• 1 Small Sweet Onion, minced
• 2 Sheets of Nori (Optional if you can handle seaweed)

Mix veggies, noodles and sauce. When serving, I like to add a dash of nutritional yeast to my plate! Enjoy!!