Pad thai

A popular Thai dish with a healthy twist! This recipe uses kelp noodles that are crunchy and incredibly low in fat and calories – it's a great dinner option!

Edited recipe extract from Raw Is More by Eccie and Gini Newton, published by Kyle Books and distributed by Simon & Schuster Australia, RRP $35.


1 packet (250g) of kelp noodles
A handful of coriander leaves
2 tablespoons dried peanuts (dehydrated for 3 hours), roughly ground
2 large handfuls of beansprouts
1 carrot, spiralized into spaghetti-like curls
3 tablespoons small dried shrimp
1 teaspoon dried garlic flakes (shop-bought or dehyrated in very thin slices for 3 hours)
1 tablespoon dried shallots (shop-bought or dehyrated in very thin slices for 3 hours)
1 lime, cut into wedges

For the dressing
30g raw cane sugar
60g dried peanuts (dehydrated for 3 hours), reserving half for garnish
1 teaspoon fermented chilli bean paste
50ml tamarind water
50ml fish sauce


1. First make the dressing. Grind half the dehydrated peanuts with the sugar using a pestle and mortar. Grind in the chilli paste. Gradually add the tamarind water and fish sauce and keep grinding to fully combine the ingredients. Set aside in a large bowl.

2. Soak the kelp noodles in cold water for 10 minutes. Pick the coriander leaves off the stalks, then finely chop the stalks. Drain the kelp noodles and toss in the large bowl containing the dressing, then toss in the beansprouts, carrot and coriander stalks. Finally toss in the dried shrimp.

3. Divide between two plates and top each portion with the remaining peanuts, dried garlic, dried shallot and coriander leaves and a couple of lime wedges.


  • Dehydrating the peanuts gives the dish a stronger flavour.