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By Liv Kaplan
Kelp Noodle Pad Thai
5 steps
Prep:15minCook:20min
This is my version of everyone’s favourite Thai takeaway, but without the MSG hangover (who can relate right!). This recipe is low-carb, vegan and absolutely packed with flavour, and trust me when I say you must make it.
Updated at: Thu, 17 Aug 2023 02:33:33 GMT
Nutrition balance score
Great
Glycemic Index
24
Low
Glycemic Load
8
Low
Nutrition per serving
Calories397.3 kcal (20%)
Total Fat26.5 g (38%)
Carbs32.8 g (13%)
Sugars11.6 g (13%)
Protein16.4 g (33%)
Sodium2752.5 mg (138%)
Fiber10.9 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
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1 Tbspcoconut oil
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1red onion
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1 packkelp noodles
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2 headsbok choy
slice in half lengthways and washed
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2carrots
spiralised or finely chopped
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3 Tbspcashews
toasted
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0.5 bunchmint
chopped
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0.5 bunchcoriander
chopped
Sauce
Instructions
Step 1
Prepare the noodles by plunging in a large bowl of room temperature water. Leave to sit while you prepare the rest of the recipe.
Step 2
To make the sauce, combine all ingredients in a small blender or food processor. Set aside.
Step 3
Heat coconut oil in a pan and sauté red onion until fragrant and translucent. Pour in the sauce and leave to cook until fragrant and beginning to caramelize, about 2 mins.
Step 4
Drain the noodles and rinse. Add into the pan and toss until heated through and coated in the sauce. Transfer to plates.
Step 5
Place the bok choy, cut side down onto the pan to brown slightly, about 2 minutes. Add to the plates with the spiralised or finely chopped carrot. Top with cashews, coriander and mint.
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