kelp noodles sydney

Raw Pad Thai with Kelp Noodles

This wonderful dish is a good source of calcium needed for the maintenance of strong, healthy bones and for proper heart and nerve function. It also supplies a good dose of magnesium and potassium to help regulate blood pressure, iodine an essential mineral that plays a major role in thyroid function and metabolism, protein and heart-healthy mono-unsaturated fats.

Serves: 4


Raw Pad Thai with Kelp Noodles

By: Lisa Guy

This wonderful dish is a good source of calcium and magnesium, plus it’s crunchy, sweet and delicious!


Prep time

Cook time



  • Sauce
  • ½ cup coconut cream
  • 4 tbsp 100 per cent almond or peanut butter
  • 1 tbsp honey or maple syrup
  • 2 tbsp tamari
  • 1 tsp ground coriander
  • 1 tbsp raw ginger, grated
  • Juice 2 limes
  • 1 shallot, sliced
  • 1 medium carrot
  • 1 medium zucchini
  • 1 × 450g pkt kelp noodles, rinsed
  • ¼ small red cabbage, finely chopped
  • Small handful coriander, roughly chopped
  • 2 tbsp raw almonds, roughly chopped


  • Place all sauce ingredients in food processor and blend until a smooth well-combined sauce.
  • Using a Julienne peeler, peel carrot and zucchini into long strips. If you don’t have a Julienne peeler you can use a Mandolin slicer or spiral cutter.
  • Place noodles, carrot, zucchini, cabbage, and coriander in a large bowl and gently toss.
  • Pour sauce over vegetable and noodle mix and toss gently.
  • Place in a large serving bowl and top with almonds.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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