Shoutout to Cafe Gratitude for introducing me to kelp noodles! Every time I cook with them I think, “Why don’t I do this more often?”
1/4 cup peanut butter
1/4 cup tamari
3 tbsp honey
3 tbsp lime juice
splash of fish sauce
1 tbsp olive oil
1 lb chicken thighs cut into 1in pieces
2 carrots, cut into matchsticks
1 red bell pepper, thinly sliced
2 packages of kelp noodles (mine were 12oz each)
1 tbsp ginger, minced
1 clove garlic, minced
Cilantro, green onion, and peanuts for garnish
Combine your peanut butter, tamari, honey, lime, and fish sauce in a blender and blend until smooth. Depending on the thickness of your PB and honey, you may need to thin this with a little warm water.
Drain and thoroughly rinse your kelp noodles, pulling apart to loosen.
Heat 1 tbsp olive oil in a large skillet over med-high heat. Once the oil is hot, add your chicken and sear on all sides until nicely browned. Remove the chicken from the skillet.
Turn the heat to med-low and add your bell pepper, carrots, ginger, and garlic and cook for 3-5 minutes, allowing the vegetables to soften a little.
Add your chicken back to the pan and cook for an additional 3-5 minutes.
Add your kelp noodles and sauce and stir gently to combine. Turn the heat to low and cook for 2-3 minutes so that the kelp noodles will soften and combine with the other ingredients.
Remove from heat and plate, garnishing with cilantro, green onion, and peanuts.
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