📝 About This Recipe
This vibrant dish reimagines the iconic Thai street food staple by swapping traditional rice noodles for mineral-rich, crunchy kelp noodles. Bathed in a perfectly balanced sauce of tamarind, coconut aminos, and a hint of spice, this gluten-free masterpiece offers the same satisfying umami depth without the heavy starch. It is a refreshing, nutrient-dense alternative that captures the soul of Bangkok while catering to modern dietary needs.
🥗 Ingredients
The Noodles
- 12 ounces Kelp Noodles (rinsed and drained)
- 1 tablespoon Baking Soda (to soften the noodles)
- 1 tablespoon Lemon Juice (to react with baking soda)
The Signature Sauce
- 3 tablespoons Tamarind Paste (ensure it is gluten-free)
- 3 tablespoons Coconut Aminos (a soy-free alternative to soy sauce)
- 1 tablespoon Fish Sauce (use vegan 'no-fish' sauce if preferred)
- 2 tablespoons Coconut Sugar (or palm sugar for authenticity)
- 1 teaspoon Sriracha or Chili Flakes (adjust to your heat preference)
Stir-Fry Essentials
- 2 tablespoons Avocado Oil (or any high-heat oil)
- 8-10 ounces Shrimp or Firm Tofu (peeled/deveined or cubed)
- 3 cloves Garlic (minced)
- 1 large Shallot (finely sliced)
- 2 large Eggs (lightly beaten)
- 1 cup Bean Sprouts (fresh)
- 1/2 cup Garlic Chives (cut into 2-inch pieces)
For Garnish
- 1/4 cup Roasted Peanuts (crushed)
- 1/4 cup Fresh Cilantro (chopped)
- 1 whole Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the kelp noodles by rinsing them thoroughly under cold water. Place them in a large bowl and submerge in warm water mixed with 1 tablespoon of baking soda and 1 tablespoon of lemon juice. Let them soak for 10-15 minutes until they soften into a 'pasta-like' texture, then rinse again and pat dry.
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2
In a small mixing bowl, whisk together the tamarind paste, coconut aminos, fish sauce, coconut sugar, and sriracha. Taste and adjust; it should be a perfect harmony of salty, sweet, and sour.
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3
Heat 1 tablespoon of oil in a wok or large non-stick skillet over medium-high heat. Add your protein (shrimp or tofu) and cook until the shrimp is pink and opaque or the tofu is golden brown. Remove from the pan and set aside.
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4
Add the remaining 1 tablespoon of oil to the same pan. Toss in the minced garlic and sliced shallots, sautéing for about 1 minute until fragrant and translucent.
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5
Push the garlic and shallots to one side of the pan. Pour the beaten eggs into the empty space and scramble them gently until just set.
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6
Add the softened kelp noodles to the pan, followed immediately by the prepared Pad Thai sauce. Use tongs to toss the noodles vigorously so they are evenly coated.
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7
Return the cooked protein to the pan. Add the bean sprouts and garlic chives.
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8
Stir-fry everything together for another 2-3 minutes. The kelp noodles will absorb the flavors of the sauce while retaining a slight, pleasant al dente snap.
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9
Remove from heat. Divide the Pad Thai into bowls and garnish generously with crushed peanuts and fresh cilantro.
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10
Serve immediately with a fresh lime wedge on the side to brighten the flavors just before eating.
💡 Chef's Tips
Don't skip the baking soda and lemon soak; it's the secret to transforming crunchy kelp into a tender noodle texture. If the sauce seems too thick, add a tablespoon of water to help it coat the noodles more easily. For an extra authentic touch, add a tablespoon of preserved radish or dried shrimp during the shallot sauté step. Always use a high-heat oil like avocado or grapeseed to prevent smoking during the quick stir-fry process. Make sure your kelp noodles are very well-drained before adding to the pan to avoid a watery sauce.
🍽️ Serving Suggestions
Pair with a crisp, chilled Singha beer or a dry Riesling to complement the spice. Serve alongside a Thai Green Papaya Salad (Som Tum) for a refreshing crunch. Start the meal with a light Tom Yum soup to open up the palate. Offer extra chili flakes and coconut sugar on the side so guests can customize their flavor balance. A side of steamed bok choy with garlic makes for a wonderful green accompaniment.