Kelp Peanut Noodle Salad

This plant-forward take on Pad Thai features tender kelp noodles tossed in a creamy dressing of nut butter, fresh ginger, lime, and coconut aminos. Light yet satisfying, it offers a refreshing balance of savory, citrus, and subtle heat while highlighting simple, nourishing ingredients.

Yield 4 servings

Salad

  • 1 package kelp noodles
  • 2 medium carrots, shredded
  • ¼ cup chives or scallions
  • ¼ cup cilantro
  • 2 tbsp toasted peanuts
  • 1 tsp sesame seeds

Whole Peanut Vinaigrette

  • ⅓ cup dry-roasted peanuts
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp tamari or coconut aminos
  • 1 tsp toasted sesame oil
  • 3 tbsp water
  • 1 tsp ginger, grated
  • ½ garlic clove, grated
  • Pinch of red pepper flakes (optional)

Soak kelp noodles in warm water 10 min to soften. Drain and pat dry.

Blend all vinaigrette ingredients until smooth, adding more water as needed.

Combine noodles, carrots, and chives. Toss with half the vinaigrette.

Divide among bowls; drizzle remaining vinaigrette.

Garnish with peanuts, sesame seeds, and cilantro.