Vegetable Pad Thai with Kelp Salad & Sesame Broccoli

Vegetable Pad Thai

with Kelp Salad & Sesame Broccoli

VIEW WEEKLY MENUS
dinner

In this recipe, a takeout classic gets a superfood boost from kelp noodles and hemp seeds, as well as some hearty seasonal vegetables. Kelp “noodles” are exactly what they sound like: a noodle made out of kelp, or seaweed– delicious, crunchy, and raw. These savory, clear noodles get their nutritional punch from calcium and iron, and are a great source of iodine which plays a role in metabolism and thyroid function.

Summer Recipes Winter Recipes Fall Recipes Quick and Easy Comfort Foods Gluten-Free High-Protein Pasta Nuts Hearty Vegetables Root Vegetables Squash Dinner
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
880
FAT
43g
CARBOHYDRATES
107g
PROTEIN
23g

MAIN INGREDIENTS

  1. 6 oz yellow squash
  2. 2 scallions
  3. 4 oz carrots
  4. 1 lime
  5. 6 oz broccoli florets
  6. 1 tbsp black sesame seeds
  7. 7 oz rice noodles
  8. 1 tbsp cashew butter
  9. 2 tbsp dark soy sauce
  10. 1 tbsp sambal oelek
  11. 1 oz peanuts
  12. Fresh cilantro
  13. 2 oz kelp noodles
  14. 2 tsp sesame oil
  15. 3 tbsp hemp seed
  16. 2 tbsp vegetable oil*
  17. Salt and pepper*
  18. *Not Included

TOOLS

  • Large pot
  • Peeler
  • Baking sheet
  • Large skillet

INSTRUCTIONS

1
Rinse and chop
Preheat the oven to 400°F. Place a large pot of water over high heat and bring to a boil. Rinse and dry the yellow squash, scallions, carrots, and lime. Slice the yellow squash into thin rounds. Chop the scallions into 2 inch long pieces. Peel the carrot then continue to peel lengthwise to create “noodles” with your peeler. Halve the lime.
2
Roast the broccoli
Rinse and dry the broccoli. Transfer to a baking sheet. Toss with 1 tbsp vegetable oil, a pinch of salt and pepper, and black sesame seeds. Roast until slightly browned in places, about 8 to 10 minutes. Once the water is boiling, add the rice noodles and turn off the heat. Sir occasionally until noodles are tender, about 8 to 10 minutes. Drain and run under cool water.
3
Cook the vegetables
Place a large skillet over medium-high heat and add 1 tbsp vegetable oil. Once the oil is hot, add the yellow squash, scallions, and carrot. Sprinkle with salt and cook, stirring frequently, until the carrots have wilted slightly, about 2 minutes.
4
Whisk the sauce
In a medium bowl, whisk together the juice from half the lime, cashew butter, dark soy sauce, ¼ cup hot tap water, and as much of the sambal as you’d like. Add the sauce to the skillet with the vegetables. Then add the rice noodles. Reduce heat to medium and cook until noodles are warmed through, tossing frequently, about 3 to 4 minutes.
5
Finishing touches
Chop the peanuts and set aside. Rinse and dry the cilantro. Pick the leaves and tender stems, discard the tougher stems, and chop. Roughly chop the kelp noodles. Transfer to a small bowl. Add the juice from the remaining half of lime, sesame oil, hemp seeds, peanuts, chopped cilantro, and a pinch of salt. Toss kelp salad to combine.
6
Plate the meal
Divide the vegetable pad thai and roasted sesame broccoli between your plates. Top with the kelp salad and serve with any remaining sambal.