Novel Groove: Kelp Noodles with Thai Peanut Sauce and Veggies

Pad Thai is one of my favorite dishes. I just love the savory peanut taste with fresh organic veggies and noodles. There seems to be endless ways to make this recipe and all are fun and tasty!

Noodles made from kelp instead of rice or buckwheat are my new favorite addition to this recipe. Kelp noodles are an amazing raw food that I was recently turned on to. Made with mineral-rich sea kelp, they are clear, crisp and just six calories per serving. I am not one to count calories, but that is definitely amazing! If you are one who needs to watch blood sugar levels, this might be your new favorite recipe addition since kelp noodles may be substituted for regular noodles in most dishes.

I love spicy food so I jazzed up my peanut sauce recipe with a little red currie paste and cayenne pepper. If you don’t like spicy food, just leave those ingredients out, the recipe will still work fine without them. Also feel free to add your own veggie mixture to suite your taste. The following recipe is vegan, but meat such as organic chicken or grass-fed beef from Kojima’s, Princeville Ranch, or Medeiros Farm would make a great addition.

Ask for the ingredients listed below at you local Kaua‘i health food stores such as Living Foods Market in Po‘ipu, Vim and Vigor in Lihu‘e, Papaya’s in Kapa‘a, Healthy Hut in Kilauea and Harvest Market in Hanalei. I am not sure about the availability of kelp noodles at all stores, but I do know that they are available at Health Hut, where I also work. For more information on kelp noodles go to:

∫ Shastin Snyder is an experimental cook, artist and aspiring free-thinker. She can be reached via email at

Kelp Noodles with Thai Peanut Sauce and Veggies

Serves 2-4


2-4 tablespoons virgin coconut oil, for cooking

3 cloves garlic, finely chopped

1/2 red onion, chopped

2 broccoli heads, cut into pieces

1/4 red cabbage, chopped (optional)

4-6 shiitake mushrooms, sliced

1 package of kelp noodles

For the sauce:

3 tablespoons organic peanut butter (smooth or crunchy)

1 tablespoon fermented miso

1 tablespoon Thai red currie paste

1/2 teaspoon ginger powder

1 teaspoon cayenne pepper powder

1-2 tablespoons cold-pressed sesame oil

water, for mixing

Heat coconut oil in pan and add garlic and onion. Burner should be on between medium and low. Sauté until onions are translucent then add broccoli and cabbage, toss and cover for about three minutes or more as needed.

Meanwhile mix all sauce ingredients together in a separate bowl. Add more water or sesame oil to get the sauce to the desired consistency, set aside.

Uncover and toss ingredients again. Add shiitake mushrooms and toss. Add more coconut oil as needed to keep ingredients from sticking to pan. Cover for another three minutes or more as needed to steam. Uncover and add whole package of kelp noodles. Turn off heat and toss all ingredients with peanut sauce. Serve in pretty bowls with chop sticks. Enjoy! 🙂


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