Yield: 2 Servings 

This recipe was inspired by a traditional Thai Noodle dish that would call for peanuts. We substituted with peanuts with raw almond butter which is a much healthier option with no aflatoxins. It’s important to use raw organic almond butter as it makes a big difference with the flavor. When it doubt, add more almond butter!

Noodle Ingredients

12 oz. Bag of Kelp Noodles

¾ Cup Shredded Carrot

1/4 Cup. Sliced Red Cabbage

¼ Cup Sliced Scallions

3/4 Cup Batonnet Cucumber (Cucumber Sticks)

2 Tbsp. Chopped Cilantro

3/4 Cup Batonnet Jicama (optional)

Braggs Liquid Aminos (optional)


1 oz Lime Juice

¼ Inch slice Ginger

¼ tsp. Kelp Powder

3 ¼ inch Scallion Bottoms (white portion including roots)

¼ Stalk of Celery

1 Clove Garlic

¼ tsp Cayenne Pepper

1 Cup sliced Carrot

4.5 oz. Raw Organic Almond Butter

2 oz. water

Braggs or Nama Shoyu Optional to taste added to noodles


  1. Combine all noodle ingredients in a large bowl
  2. Blend all sauce ingredients except almond butter.
  3. Slowly add almond butter as sauce is blending on a low setting.
  4. Add sauce to vegetables and kelp noodles and toss.
  5. Season with Braggs or Nama Shoya to taste.
  6. Garnish with fresh veggies.

This is a recipe by Executive Chef Ken Blue


Red Pepper Corn Salsa Mind Over Perpetual Patterns