This was my first time using Kelp noodles and I can’t believe I’ve waited this long to try them. They are very easy to prepare and give you the same satisfaction as a rice noodle. I used Shrimp only in this version because we had chicken in the Butter Chicken dish. Pad Thai normally calls for Sugar, often Ketchup (gross!) and Fish Sauce so I knew I had a challenge ahead of me to try and “paleo-ize” it. It turned out amazing and everyone at Paleo Nights seemed to enjoy it. The other nice thing about this dish is that it tastes great heated up the next day so you can make a big batch and have leftovers.
Ingredients (serves 3-4)
- 20 jumbo shrimp, peeled
– 1 Pack of Kelp Noodles (you can get these at The Big Carrot in Toronto or order them online from Upaya Naturals)
– 2 Tbsp Tamari (wheat-free soy)
– 2 Tbsp 100% Tamarind paste – you will most likely need to get this from an Indian grocer (there are some in Toronto just East of Carlaw on Gerrard. google it). They sell Tamarind paste at normal grocers but it contains other ingredients.
– 3 Tbsp sesame oil
– juice of 1 lime
– 1 Tbsp almond butter
– 1 tsp sambal oelek (red chili paste)
– 1/4 C chicken stock
– 1 Tbsp chopped garlic
– 1/2 chopped red onion
– 1 large bunch of green onions – chopped
– 1 C bean sprouts
– small handful of crushed cashews (for garnish)
- Rinse kelp noodles thoroughly in cold water while separating strands. Drain and set aside
- In a small bowl, combine tamari, lime juice, tamarind, sambal oelek, chicken stock, almond butter and 1 Tbsp of sesame oil. Whisk together and set aside.
- Heat remaining 2 Tbsp of sesame oil in a wok. Add red onion and garlic and saute until softened.
- Add shrimp and saute for 2 minutes
- Add Kelp noodles and pour sauce on. Mix together thoroughly.
- Add green onions and sprouts and stir fry for about 5-7 minutes or until Kelp noodles have cooked (bite into it and you’ll know when they are cooked, much like normal pasta)
- Serve with some chopped cashews on top