Pad Thai Improv (Kelp Noodles)

Tuesday, January 1, 2013

Don't play what's there, play what's not there
~Miles Davis

(Grab your favorite movie, it's not to late to celebrate "Jewish Christmas")

While not very American, Minimalism has much in common with the national traditions of Jazz and Jewish Christmas (the beloved Jewish American tradition of eating Chinese food and watching a movie on December 25th)All celebrate the absence of the standard—whether it's music, a tradition or just clutter and stuff. 

An ongoing goal for many (including myself over the past 4 years) has been to buy less, consume less and waste less. In my annual post-holiday clean out and reorganization, I found myself only getting rid of stuff because it was completely worn and sad. This takes longer when you have fewer things to deal with which allows you to better care for and prolong the life of what you do have. 

While far from as pared down as the rest of my belongings, the refrigerator and food cabinet are becoming calmer and reflect how I've learned to hit the "tones" of recipes with a more improvised repertoire based on fewer ingredients. Leftover wine that hasn't been sealed stands in for vinegar, greens, sour citrus, vegetables and fruit are interchangeable based on what's in the fridge or at the farmers market. . . you get the picture. 

In this spirit, don't be afraid to swap out your preferred oils, vinegars, nut butters and add vegetables based on your dietary preferences or what's available in the below recipe.

Have a Happy, Healthy & Free Spirited New Year! 

(Improvised) PAD THAI


1 lb pkg kelp noodles
2 tsp. coconut oil
1/2 onion, sliced
A few cups chopped, kale, nappa cabbage, bok choy, spinach or greens of your choice
Cilantro (optional)
"Peanut Sauce Recipe" (see below) 


1. Soak kelp noodles in Warm Water for 30 mins and drain
2. Heat oil in wok (or regular pan) over medium heat
3. Sauté onions until brown
4. Add in greens, kelp noodles and sunflower sauce
5. Sauté and mix all ingredients in pan until greens are wilted and noodles are thoroughly saturated, about 5-10 minutes


"Peanut Sauce Recipe" (Heavily inspired by Sunshine Sauce)
1/4+ 2 Tbs roasted, salted sunflower seeds
1 Tbs. sunflower seed oil (or oil of your choice)
3 Tbs. unsweetened coconut flakes (unsweetened)
1/2 in fresh peeled ginger
1 clove garlic
1/2 tsp. crushed red pepper flakes
1/2 C. water

2 Tbs. leftover white wine (Or wine or rice vinegar)
1 Tbs. liquid braggs amino acids
2 Tbs. lemon juice


1. Put all ingredients in blendtec and blend

If you don't have a "power blender":

1.  Substitute 1/4 c. coconut milk for coconut flakes and 1/4 cup water
2. Substitute 6 Tbs sunflower seed buter for sunflower seeds and oil
3. Mince garlic and ginger
4. Use whisk or regular blender to combine

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