Mitochondrial-Boost Kelp Noodle Pad Thai with Astaxanthin Prawns

Name: Mitochondrial-Boost Kelp Noodle Pad Thai with Astaxanthin Prawns
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 12 oz Kelp Noodles (rinsed and soaked in lemon water/baking soda to soften); 1 lb Wild-Caught Tiger Prawns (peeled, deveined); 1 cup Red Cabbage, shredded thinly (Anthocyanins); 1 cup Broccoli Sprouts (not florets); 1 Red Bell Pepper, sliced thinly (Vitamin C); 1/4 cup Almond Butter (unsweetened); 2 tbsp Tamarind Paste; 2 tbsp Coconut Aminos (low sodium soy alternative); 1 tbsp Fresh Ginger, grated; 1 tsp Turmeric Powder + pinch of Black Pepper; 1 Lime, juiced; 2 tbsp Hemp Hearts (for GLA and texture); 1 tbsp Avocado Oil

Instructions

Prep:20minCook:10min

This recipe is designed to target mitochondrial integrity and skin elasticity through the 'King of Carotenoids,' Astaxanthin. Unlike the grain-based or leafy salads in your rotation, this dish utilizes Kelp Noodles, a sea vegetable rich in alginate and fucoidan, which mimic caloric restriction benefits. We replace traditional peanut sauce with a high-vitamin E almond butter and turmeric emulsion to reduce inflammation. The star ingredient, Tiger Prawns, provides the pink pigment Astaxanthin, which has been shown in peer-reviewed studies to protect the mitochondrial membrane from oxidative stress. Finished with Broccoli Sprouts, which offer 50x the sulforaphane of the mature broccoli found in standard stir-frys.

Updated at: Sat, 10 Jan 2026 00:47:52 GMT