Easy Kelp Noodle Pad Thai

Ok, hear me out, I swear kelp noodles are good! I totally jumped on a trend here when a new Whole Foods opened around the corner from my house and decided to give these a try! There is a technique to getting them to the right texture (instructions on package) but once you do, they are not only delicious, but also low calorie, low fat & loaded with antioxidants and nutrients like: iron, magnesium, vitamin K and folate. 

This Pad Thai recipe is one of my favorites! It is flavorful, warm, filling & cozy. It makes a perfect and quick lunch if you want a high volume meal but still have goals to hit. Kelp noodles would also be delicious added to any salad for added texture and nutrients. 

1 Serving.

Ingredients:

1 package of kelp noodles (I used @Whole Foods brand) 

1 cup frozen bell peppers (or fresh) 

3-4 oz of cooked chicken or Tofu (I love the @Bare Nugget brand, so easy to keep in the freezer. You can either microwave or air fry in just a few minutes)

1 tbsp gyoza dipping sauce (@Trader Joes makes a great one)

2 tbsp coconut aminos 

½ tbsp sesame oil

½ tsp ground ginger

½ tsp garlic powder 

Sesame seeds and red pepper flakes for topping

Directions

Rinse kelp noodles in water and baking soda and massage for a softer texture. There will be directions on the package. 

On medium heat, in a skillet, add your sesame oil. Once the noodles are ready, toss them in and stir. Add the frozen bell peppers and chicken to the pan.

In a separate small bowl, combine the gyoza sauce, coconut aminos and remaining seasoning together and stir well. Pour right on top of the pan and combine. I like to use tongs when working with kelp noodles to make sure everything gets well coated. 

Cook for another 1-2 minutes until all ingredients are cooked through and well combined. Serve in a bowl with sesame needs and red pepper flakes and ENJOY!

So yummy, filling and flavorful.