Thyroid-Friendly Raw Pad Thai

Image: My New Roots Iodine-heavy seaweeds like kelp can have a positive impact on your thyroid, as I explained in an article earlier this week, but a lot of folks aren't familiar with cuisine that includes these sea veggies.

Hence, I bring you this delicious raw pad thai recipe from the lovely and amazing My New Roots blog. It's made with kelp noodles - an easy way to bring seaweed into your diet that you might not have considered! Kelp noodles can be found at any Japanese grocery store.


Raw Pad Thai


  • 1 package kelp noodles (12 oz./340 g)
  • ½ head purple cabbage
  • 2 carrots
  • 1 zucchini
  • 1 bunch green onions
  • 1 each red and yellow bell pepper
  • a few handfuls mung bean sprouts
  • 1 bunch cilantro (reserve a little for garnish)
  • Raw Pad Thai Sauce (see below)
  • black sesame seeds (or almonds, pumpkin seeds, cashews etc.)
  • lime wedges for serving


Remove kelp noodles from package and rinse very well under cold running water. Set aside and let drain.

Prepare all the vegetables. Using a vegetable peeler, slice the carrots into ribbons. Julienne the zucchini, or use a mandoline or spiralizer to obtain long, noodle-like strips. Slice the bell peppers, green onions, and chop the cilantro, including the stems.  Add the mung bean sprouts if desired. Toss all together in a very large bowl.

Just before serving, pour the dressing over and fold to coat. Garnish with sesame seeds (or any nut/seed you like), extra cilantro and lime wedges.


Raw Pad Thai Sauce


  • 1 ½ cup cashews, soaked
  • 1 inch ginger root, peeled
  • 1 clove garlic
  • ½ red chili pepper, seeds removed
  • 1 Tbsp. maple syrup
  • 1 ½ Tbsp. tamari
  • juice of 2 limes
  • 1 tsp. ground turmeric
  • 10 coriander seeds
  • 1 Tbsp. cold-pressed olive oil
  • 2 cups/500ml water (or as needed)


Soak cashews for at least 4 hours, overnight is best.

Drain and rinse cashews well. Place in a blender. Add all other ingredients and only 1 cup water. Add the remaining cup of water as needed until desired consistency is reached. The sauce should be thin enough to pour, but thick enough to coat the vegetables and kelp noodles. Season to taste. Store leftovers in the fridge.