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.
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
- 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
- Rinse the noodles and drain them.
- Combine tamarind with 1 tablespoon water.
- Combine both mixtures in a bowl. Add the sugar, fish sauce and lime juice.
- Heat your wok. Add 1 tablespoon of oil. Scramble the egg and reserve.
- Heat the remaining tablespoon of oil. Stir-fry the chicken, add the prawns, noodles and spring onion pieces.
- Toss with sauce.
- Mix with egg and serve topped with enoki mushrooms, coriander leaves and almonds.
Pound chili, garlic, and sliced spring onions (reserve the 2-inch pieces) with a mortar and pestle.