Pad Thai with Kelp Noodles

I used to love eating Pad Thai. When I made the switch to paleo I cut it out, however, because rice noodles form the bulk of the dish. Then I discovered kelp noodles. Kelp is classified as algae. Noodles made from kelp are extremely low in calories and carbohydrates, but they are little nutritional powerhouses. Kelp grows in oceans and is therefore rich in all the ocean nutrients, which are necessary also to the human body. These include over 70 minerals, trace elements, enzymes, iodine, potassium, magnesium, calcium, iron and 21 amino acids. One of the main benefits of kelp is its high content of iodine, a mineral that is essential for the correct functioning of the thyroid gland (and hence the metabolism). It is especially important in terms of women’s health as it is rich in iron, potassium and calcium – all useful for women of all ages, but especially during pregnancy and lactation.

I found a package of kelp noodles in the ‘ethnic food’ aisle of my local co-op and set about creating an improved Pad Thai recipe. (I used chicken for this particular dish because we have a whole lot of it in the house, but I am sure that pork or shrimp could be equally delicious.) I loved the flavor of this dish, and the kelp noodles were a fantastic substitute. I think that I might like the slight crunch and faint salty flavor even better than rice noodles!

The secret to making this recipe successful is to have all of your ingredients minced, mixed, ready, and sitting next to your wok, so that you can add them all in quick succession and still keep one hand on the wok, tossing your Pad Thai and making sure it does not get overcooked.

Cooking oil of your choice
2 chicken breasts, deboned and skinned, sliced very thinly
2 cups kelp noodles
1 tbsp cider vinegar
1 tbsp honey
2 tsp fish sauce
2 green onions, chopped
3 cloves garlic, minced
1 tsp chili powder
2 cups bean sprouts
3 eggs, beaten
Lime wedges, for serving
Hot sauce, for serving

Heat up your wok (or large frying pan) and pour in the cooking oil of your choice. Add in the chicken breasts and sauté for two minutes, then add in your kelp noodles, vinegar, honey, fish sauce, onions, garlic, and chili and continue tossing for another two to three minutes. Mix in your bean sprouts and cook until they are slightly soft. Push your noodle mixture to the sides of your wok, leaving a hole in the middle. Add your three beaten eggs and scramble until just done. Mix the noodles back in and serve with lime and hot sauce.

I am sharing this recipe at It’s A Keeper Thursday, Simple Lives Thursday, Cooking Thursday, Pennywise Platter Thursday, Foodie Friday, Friday Favorites, Friday Potluck, Fresh Bites Friday, Fresh Food Friday, Fight Back Friday, Feed Me, Tweet Me, Follow Me Home Friday, Foodie Friday at the Little Brick Ranch, Food Trip Friday, Savory Sunday, and Hunk of Meat Monday.