Kelp Noodle Phad Thai

Kelp Noodles? Given that I had given up on Shiritakyi noodles, I was still desiring a noodle to help satisfy my carb cravings. I came across kelp noodle and decided why not? Kelp noodles are made from an edible brown seaweed and contain kelp, sodium alginate (a form of seaweed-derived salt) and water. There is no cooking required in the preparation and are perfect if you are following a gluten free or celiac restricted diet. They also contain no fat, cholesterol, protein, or sugar. Per serving, most of the noodles are around 10 calories per serving. 

In researching recipes, I found a lot of recipes that used the kelp noodles in salads. This interested me, but I have enough salad recipes to keep me going for years. I was also craving more of a "hot" recipe that will keep the husband happy (lately my only hot recipes have been soup or squash or yams). Phad Thai kept coming up as an option, so pulling from a number of different recipes based on what flavours I thought I would like best, I came up with my own version of the Phad Thai, of course, using PB2 to get the peanut butter flavor.

I found the kelp noodles in two places: Lifestyles and Planet Organic. Lifestyles keeps theirs in the fridge and planet organic sold theirs right off the shelve. The product doesn't need to be refrigerated until its open so when searching for the noodles don't be confused if you find them in both areas of a store. The 5 bags I bought are good until September, so that was exciting to me as I can have them on hand for quick dinner options.

Once complete, I had a delicious spicy, peanut flavored tofu that I devoured in one sitting. The kelp noodles stayed relatively "crunchy", which I really enjoyed and the fresh basil with bean sprouts were delicious. I took the other portion to work the next day and it was just as good, in fact, I actually hid the serving from my husband and told him there was no dinner that night as I didn't want to have to share it. Total calories per serving is around 200! If serving as a dinner meal and to satisfy husband friendly requirements, then add in chicken, tofu or prawns (pictures of those below!)


  • 1 Bag of Sea Tangle Kelp Noodles
  • 1 Red Pepper
  • 1 Green Onion
  • Bean Sprouts, 2 cups
  • Carrots, 2-4 slices
  • Sesame Oil, 1/2 tbls
  • 1 garlic clove


  • Crushed Red Chili Pepper Flakes
  • PB2, 2 tbls
  • Thai Sweet Chili Sauce, 1 tbsp
  • Siracha Hot Sauce, 1 tbsp
  • Fish Sauce, 1 tbsp
  • 1 lime


  • Peanuts, crushed, 10 peanuts
  • Cilantro, 1/4 cup
  • Fresh Basil, to garnish


Start off by making the sauce. Mix all of the ingredients together. 

This sauce was a bit runny, so next time I might add less lime juice. 

Chop and get all of the vegetables ready. 
Crush the peanuts for the garnish and slice your veggies whatever way you choose. 

Rinse the kelp noodles under hot water. This helped to "relax" them. 

Either take your clean scissors and cut them up a bit or use a knive and cut them. They seem to be one long noodle, so for serving into portions, you need to have some separation to the noodles! 

The next part of the process occurs really quickly, so be prepared to eat within five minutes of starting the "cooking". Pan fry the vegetables that you have chosen. In my case, it was red pepper with some garlic.

Add in the kelp noodles and start cooking them. They don't need to be cooked, you are just getting to a good serving temperature. I cooked for about 1 minute. 

Add in the sauce and cook again until the sauce is hot. You can then move this portion of the dish into the serving plates. 

Kelp noodles with red pepper and sauce. 

Quickly saute the carrots and bean sprouts. Don't overcook, this is just to get them warm. 

Place bean sprouts and carrots on top of the noodles and then garnish with crushed peanuts, basil, pea shoots and cilantro. 

Serve and enjoy!

Second time making it, I added chicken and prawns! It was just as good as the first time. 


Chelsea Fitz said...

I made this for my fiancé and I tonight, and he LOVED it. I don't know if you're supposed to eat an entire bag of kelp noodles between two people, but we did it. The consistency of the noodles is so good, and the recipe has just the right spiciness. He told me that this recipe is a keeper, and I couldn't agree more.

Erinn Pinky said...

I always use one bag for 2 servings. I almost ate a whole bag myself the other day. I'm so glad that you enjoyed the recipe and that it passed husband friendly test.!

Talitha Haynes said...

That looks really good.

Alisha Lambert said...

Stopping by via SITS. Yum! This looks amazing. I recently stopped eating meat and this would be perfect.

Rebecca Pytell said...

Yum this sounds delisicious! I am loving your recipes so far! Stopping by from SITS!

unorganized woman said...

Came across this post because it's your SITS feature day, and I gotta say I LOVE IT! This recipe looks fresh, easy, and delicious. I'm definitely going to be trying it!

Barbara said...

YUM! This looks delicious!

Amy @ Long Drive Journey said...

NEVER heard of kelp noodles, but I'm certainly intrigued. I've been wanting to try rice noodles for a while. Great recipe!

SuperMom Blues said...

I will have to try this! In comparison to the shirataki noodles, which one is better as far as flavor and texture go? I wasn't fond of the shiratakis, honestly, so if the kelp are better I certainly want to try them!

Erinn Pinky said...

They are night and day compared to shirataki noodles. I will never touch the shirataki again! They are crunchier, no smell and take on whatever flavor you cook them with. Enjoy!

BonneBouche said...

My boyfriend told me this was the best meal he had ever eaten. I doubled the sauce recipe - sooo delicious. Could eat this every night. Served with shrimp and chicken.

Erinn Pinky said...

Thank you for the wonderful feedback. In fact, you have reminded me that I need to make this more often. I get so excited trying new recipes I always forget that this is one of my favorites as well. I am definetly having this for dinner tonight!