I love this recipe because it is so versatile. It’s all about making a really delicious sauce and tossing it with noodles and lots a veggies – pretty much the perfect summer lunch or picnic. I was dead set on making this ‘pad thai’ with kelp noodles, but when I was testing it, my local grocery store was out of kelp noodles both times. I realized this could be the case a lot of the time so feel free to sub in your noodle of choice – shirataki, rice, or zucchini noodles all work great. Same goes for the veggies. Choose several crunchy veggies to toss in – cabbage, bell pepper, or thinly sliced bok choy. This is a no stress recipe (and great for using up some of the veggies in your fridge).

 

The sauce is made with SunButter, which imparts a delicious a creaminess and roasted flavor to the dressing. The addition of sunflower seed butter, packs the recipe with protein and vitamins and minerals like magnesium, Vitamin E, zinc and iron. I add ¼ cup of water to the sauce to make the perfect consistency for the noodles but you can add a bit more water to make a salad dressing OR less water for a delicious dipping sauce. I often double the dressing recipe and keep store it in a mason jar in the fridge for the week.

 

It’s worth mentioning that SunButter is free of the top eight food allergens: peanuts, tree nuts, soy, dairy, eggs, wheat, fish, and shellfish, and the rest of the recipe can easily be made that way too. You can always sub coconut aminos in place of tamari, and it is not necessary at all to top with nuts of any kind (like traditional pad thai with peanuts)! It is nice to add a crunch but sunflower seeds work perfectly. SunButter is the perfect ingredient to use when you are trying to be allergy-friendly and it can go either savory or sweet. I love it in savory dressings like this one, but it’s also great alone as a snack with fruit. Next up I’m going to try to make SunButter cookies! You can find it at all major grocery store chains, specialty food stores and schools throughout the U.S.

 

Hope you enjoy trying this recipe at home, and bringing it to a friend’s potluck or the beach, or wherever summer takes you!

 

Ingredients
Serves 2
  • 12 ounce package of kelp noodles (or noodle of your choice)
  • 3 radishes, cut into small cubes
  • 2 persian cucumbers, sliced into thin half moons
  • 1 large carrot, julienned
  • 1 small zucchini, julienned
  • 2 scallions, thinly sliced
  • 1 lime, cut into wedges to serve
  • Handful of torn mixed herbs, such as cilantro, basil, and mint
  • Handful toasted seeds or nuts  

 

For the super seed avocado:

  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 2 tablespoons hemp hearts
  • 2 tablespoons sesame seeds
  • 1 avocado, pit + skin removed, and cut into quarters

 

For the sauce:

  • ¼ cup creamy SunButter
  • 2 tablespoons low-sodium gf tamari
  • 2 tablespoon coconut aminos
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons honey
  • 1 clove of garlic, finely minced
  • ½ inch of ginger, finely minced
  • ¼ cup water, to thin
Method

Prepare noodle of choice according to package instructions. Set aside. Prep all your veggies and herbs.

 

For the avocado: Combine sunflower seeds, pumpkin seeds, hemp hearts, and sesame seeds in a food processor or blender. Pulse until a rough mixture forms. Pour some of the mixture onto a plate and coat the avocado with the super seed mixture.

 

For the sauce: Using the same blender or food processor (so you only dirty one appliance!), combine all ingredients for the sauce. You can also whisk together in a bowl.  

 

To assemble: Toss kelp noodles, radishes, cucumber, carrots, zucchini, scallions, half of the herbs, and about half the sauce together in a mixing bowl. Add more sauce as needed, until noodles and veggies are well coated.

 

Divide between bowls and top with the remaining herbs, toasted seeds/nuts, superseed avocado and super seed avocado. Enjoy!

 

This post is in partnership with SunButter. All opinions are my own – thanks for your support!