Thai Kelp Noodles (Raw & Vegan)

Thai Kelp Noodles (Raw & Vegan)


  • Noodle Ingredients:
  • 12 oz. Bag of Kelp Noodles
  • ¾ Cup Shredded Carrot
  • 1/4 Cup. Sliced Red Cabbage
  • ¼ Cup Sliced Scallions
  • 3/4 Cup Batonnet Cucumber (Cucumber Sticks)
  • 2 Tbsp. Chopped Cilantro
  • 3/4 Cup Batonnet Jicama (optional)
  • Braggs Liquid Aminos (optional)
  • Sauce:
  • 1 oz Lime Juice
  • ¼ Inch slice Ginger
  • ¼ tsp. Kelp Powder
  • 3 ¼ inch Scallion Bottoms (white portion including roots)
  • ¼ Stalk of Celery
  • 1 Clove Garlic
  • ¼ tsp Cayenne Pepper
  • 1 Cup sliced Carrot
  • 4.5 oz. Raw Organic Almond Butter
  • 2 oz. water
  • Braggs or Nama Shoyu Optional to taste added to noodles


  1. Combine all noodle ingredients in a large bowl.
  2. Blend all sauce ingredients except almond butter.
  3. Slowly add almond butter as sauce is blending on a low setting.
  4. Add sauce to vegetables and kelp noodles and toss.
  5. Season with Braggs or Nama Shoya to taste.
  6. Garnish with fresh veggies.
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This recipe was inspired by a traditional Thai Noodle dish that would call for peanuts. We substituted with peanuts with raw almond butter which is a much healthier option with no aflatoxins. It’s important to use raw organic almond butter as it makes a big difference with the flavor. When it doubt, add more almond butter!

This is a recipe by Executive Chef Ken Blue.