Recipe: Low-carb Pad Thai with kelp noodles

Kelp noodles have been in my radar for ages. Kelp is a seaweed, and thus these “noodles” are grain-free low carb and a good source of iodine. I haven’t been able to find them in shops yet and I didn’t want to pay a fortune for the ones that are sold online (they come from the US). Fortunately, I don’t crave noodles/pasta that often anymore, but I was still curious about them. Finally, I gave up and bought a package.

This 340g bag costs $10.50 plus shipping in the online shop I bought it from. The noodles come surrounded by liquid and must be rinsed before using. They do not require cooking but you can soak them for a while to soften them up.

Kelp noodles

Given its appearance and texture I thought they would work better in an Asian-style dish than an Italian pasta remake. I chose a Pad Thai recipe and tweaked it to make it low-carb.

Lowcarb Pad Thai
Yield: Serves 2

Low-carb Pad Thai with kelp noodles


  • 1 340g package of kelp noodles
  • 1 tablespoon tamarind paste
  • 1 small red chili (optional)
  • 2 garlic cloves
  • 2 spring onions, sliced
  • 2 spring onions, in 2-inch pieces
  • 1-2 teaspoons coconut or palm sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons coconut oil
  • 2 eggs, beaten
  • 8 large prawns, peeled and cleaned
  • 250 g chicken breast, thinly sliced
  • 100 g enoki mushrooms
  • 40 g blanched & chopped almonds
  • coriander leaves
  • 1 lime in wedges, to serve


  1. Rinse the noodles and drain them.
  2. Combine tamarind with 1 tablespoon water.
  3. Pound chili, garlic, and sliced spring onions (reserve the 2-inch pieces) with a mortar and pestle.

  4. Combine both mixtures in a bowl. Add the sugar, fish sauce and lime juice.
  5. Heat your wok. Add 1 tablespoon of oil. Scramble the egg and reserve.
  6. Heat the remaining tablespoon of oil. Stir-fry the chicken, add the prawns, noodles and spring onion pieces.
  7. Toss with sauce.
  8. Mix with egg and serve topped with enoki mushrooms, coriander leaves and almonds.

13 thoughts on “Recipe: Low-carb Pad Thai with kelp noodles

  1. I need to try those Kelp Noodles! A great source of iodine I’d imagine

  2. I’m not even Paleo but I would try this recipe just for the novelty of the noodles, they look pretty cool!

  3. Ok, forgive me for being a total loser… but what is Peleo?? Sounds like an age in which dinosaurs lived.

    1. It’s basically avoiding foods that are evolutionary new and known to cause health issues, such as processed foods, added sugars, seed oils, grains, legumes, dairy, etc.

  4. Awesome! I’ve been meaning to try Kelp noodles for a while too! How did it taste? (crunchy? soft? tasted like nothing?)

    1. They tasted like nothing so I’ll be trying them with Italian-style sauces next. The texture is similar to vermicelli noodles, perhaps with a little bit more bite to them.

    2. I found that when stir fried they held up well and improved in texture, absorbed the sauce flavor and we’re good. The only low carb noodle option I think i would use. Did not like then raw.

  5. Recipe sounds too easy! I have no excuse not to cook now!

  6. Wow didn’t know it was so hard to find kelp noodles here! Love to see how they turn out with the italian sauces.

  7. wow $10.50 for a bag of noodles!

  8. what an incredible meal!

  9. A great adaptation here with the kelp noodles. I am yet to find them in my local organic store but I look forward to getting my hands on some one day to try them. They look amazing here in this dish.

  10. wow these look fantastic, it sounds really interesting, i’m going to keep my eyes out for these now! might try the recipe in the meantime with normal noodles, sounds lovely 🙂

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