I bought these kelp noodles awhile back from Whole Foods with no idea what I'd eventually do with them. They looked tasty. Kelp is high in minerals and Omega-3's. So why not give them a chance. I opened the package and found the noodles to have a great, light, but slightly crunch texture. I had been craving Pad Thai so I figure why not give it a go!
Gluten Free Pad Thai
1 block extra firm tofu (or shrimp, chicken, beef or pork if you prefer)
2/3 cup Rice Wine Vinegar
1 tsp Cayenne Pepper
1 tsp Cumin
6 tbs Fish Oil
1 tbs Red Chili Sauce or Siracha
3 tbs Brown Sugar
1 tbs {gluten free} Soy Sauce
Juice of 1 Lime
1 tbs PB2 (or substitue regular peanut butter)
4 cloves Garlic, minced
1 - 12oz package of Kelp Noodles
2 Eggs, scrambled
1 cup Bean Sprouts
1/2 cup Cilantro, chopped
6 Green Onion stalks
1/4 cup Unsalted Dry-Roasted Peanuts, chopped
Wrap tofu in clean cheese clothe or dish towel; put on a plate and stack several plates to add weight on top of tofu. Let drain in fridge for at least an hour. (I let mine sit over night) Cut tofu in 1" cubes and marinate in rice wine vinegar, 2 tbs fish oil (save remain for sauce), cayanne, and cumin for at least an hour. Remove tofu from liquid and bake on a foil lined cookie sheet at 425 for 30-35 minutes or until tofu is golden brown.
While tofu is cooking mix together remaining fish oil, red chili sauce, brown suger, lime and PB2 in a small bowl and set aside. In a wok or large frying pan, coat with cooking spray and cook eggs. Remove eggs while still slightly runny from pan and set aside. In same pan, coat with cooking spray and brown minced garlic. Then add kelp noodles and Fish Oil/Pad Thai sauce. Cook noodles for 2 minutes. Then add eggs, bean sprouts, cilantro, green onions and cook for an additional 2 minutes.
Split noodles into 2 large servings and top with tofu, chopped peanuts (I used cashews instead), and more fresh cilantro, if desired.
These noodles turned out to be the perfect substitution to rice noodles. Bonus points for being extremely low calorie and packed with calcium!
While tofu is cooking mix together remaining fish oil, red chili sauce, brown suger, lime and PB2 in a small bowl and set aside. In a wok or large frying pan, coat with cooking spray and cook eggs. Remove eggs while still slightly runny from pan and set aside. In same pan, coat with cooking spray and brown minced garlic. Then add kelp noodles and Fish Oil/Pad Thai sauce. Cook noodles for 2 minutes. Then add eggs, bean sprouts, cilantro, green onions and cook for an additional 2 minutes.
Split noodles into 2 large servings and top with tofu, chopped peanuts (I used cashews instead), and more fresh cilantro, if desired.
These noodles turned out to be the perfect substitution to rice noodles. Bonus points for being extremely low calorie and packed with calcium!
Enjoy!
