- 1 lb sea kelp noodles
- 1 cup red cabbage (shredded)
- 1 cup carrots (shredded)
- 2 cup baby spinach
- 1 cup kale (blanched)
- 1/4 cup Thai basil (chopped)
- 3 Thai Bird chili peppers (chopped (optional))
- 1 package tempeh cut into 1/4 strips ((8oz package))
- 2 tsp garlic (minced)
- 2 tbsp shallots (minced)
- 1 tbsp olive oil (extra virgin)
- 1 tbsp Braggs liquid aminos
- 1/2 tsp red pepper flakes (dried)
- 1/4 cup tamarind paste (seedless)
- 4 pitted Medjool dates
- 1/4 cup Braggs liquid aminos
- 2 tbsp Braggs apple cider vinegar ((or lime))
- 1/2 cup tahini
- 2 tbsp sesame oil (toasted)**
- 1 1/2 tsp red curry paste
Prep Kelp Noodles
- Prep the kelp noodles by rinsing them thoroughly and cutting the package in half. Use a salad spinner to dry the noodles or let them dry in a colander while prepping the remaining ingredients.
- Combine tamarind, dates, apple cider vinegar, tahini, sesame oil, and place in a blender and 1/2 cup of water to blender.
- Blend ingredients and continue to scrape the side of the blender down as necessary. The mixture should not be runny, it should be about the consistency of pancake batter. Set aside.
- Combine tempeh with aminos and red pepper flakes.
- On medium to low heat, with 1 tbsp. of olive oil add shallots and garlic to the pan. Stir fry for 30 seconds and add tempeh with red pepper flakes. Allowing tempeh to cook for 4 minutes on each side.
- Remove tempeh, set aside. Turn off heat.
- Combine kelp noodles, cabbage, carrots, kale, cilantro, spinach with sauce. Mix the ingredients altogether.
- Top with tempeh and garnish with Thai basil.
Raw: If you don’t heat the shallots and garlic, I highly recommend to blend it up in the sauce.
**Omit toasted Sesame Oil if following whole food plant based