Kelp Noodle Pad Thai

Combine high-protein shrimp and eggs with low-calorie, low-carb kelp noodles for a high flavor alternative to Pad Thai.


  • For the Sauce:
  • 1 tbsp. almond butter
  • 2 tbsp. low sodium soy sauce
  • 1 tsp. fish sauce
  • 1 tbsp. rice vinegar
  • 2 tbsp. coconut sugar
  • 1/2 tsp. crushed red pepper flakes
  • 1 tbsp. freshly squeezed lime juice
  • For the Pad Thai:
  • 1 12-oz pack kelp noodles
  • 1 tbsp. olive oil
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 egg
  • 8 jumbo shrimps, deveined
  • 1 tbsp. raw peanuts, crushed
  • 1 carrot, shredded
  • 1/4 cup bean sprouts
  • 2 tbsp. fresh cilantro


  1. To make sauce, combine the almond butter, soy sauce, fish sauce, vinegar, coconut sugar, red chili flakes, and lime juice in a mixing bowl, and set aside.
  2. In a fry pan, heat olive oil over medium-high heat. Add the garlic and green onion, and cook for 1 minute.
  3. Add shrimp and cook for 5-6 minutes, or until no longer translucent, stirring frequently. When shrimp is almost fully cooked, add the egg into the pan, and scramble until fully cooked.
  4. Add the noodles to the pan, followed by the prepared sauce, and toss to coat.
  5. To serve, add the noodles to a bowl, leaving excess liquid in the pan. Top with additional green onion, shredded carrot, bean sprouts, peanuts, and cilantro.
  6. Drizzle with more sauce and crushed red pepper flakes, as desired.