Kelp noodles are literally made from kelp — a type of seaweed that’s rich in calcium, iron, and especially iodine.
The noodles are made with sodium alginate, a type of salt, and they’re typically without the use of heat, which is why they’re very popular with raw-foodists.
They’re a little bit crunchy, very light, and they make a wonderful alternative to conventional wheat pasta. While iodine is necessary in the diet, it's also possible to over-consume it, so I don’t recommend eating kelp noodles more than once or twice a week.
I like to serve kelp noodles in a variety of ways, but this Pad Thai recipe is one of my favorites.
The sauce is deeply enriched with tamarind paste, a specialty ingredient made from tamarind fruit that can be found at any Asian market, or through online retailers.
Raw Pad Thai
Ingredients for Pad Thai "Noodles":