When I was ordering my organic fruit and veg online last week I had a look around the site and came across kelp noodles. I’d been wanting to try some noodle recipes so it seemed like the perfect time, plus I was excited that these noodles don’t contain any wheat or rice like most.

Pad Thai is one of my favourite Thai dishes, so I decided to give it a try with the kelp noodles so I could enjoy my meal with none of the “take away food” guilt. This recipe is an adaptation from Let’s Regale. Check it out for more yummy recipes and for the original version.


Raw Kelp Noodle Pad Thai (with prawns). Serves 2.



1 packet kelp noodles

300g green banana prawns (caught sustainably in Australian waters)

1/2 carrot, cut into thin strips

1 large handful bean sprouts

2 heaped tablespoons natural peanut butter

3 tablespoons fish sauce

1 teaspoon minced garlic

Juice of one lime

Crushed peanuts for garnishing



Soak the kelp noodles in a bowl of water.

In a bowl, mix together the peanut butter, fish sauce, garlic and lime juice.

Peel and de-vein the prawns and cook in a pan until they turn orange.

Chop up the carrot and rinse the bean sprouts.

Combine the drained and separated kelp noodles in a large bowl with the sauce. Mix together gently to allow the sauce to coat all the noodles, then mix in the carrot, bean sprouts and prawns. Garnish with crushed peanuts.