Thai Style Kelp Noodle Salad
Mains & Sides

Thai Style Kelp Noodle Salad


26 August 2015


This Thai-Style Kelp Noodle Salad is inspired by the popular Thai glass noodle salad (Yum Woon Sen). Kelp noodles look quite similar to glass noodles, and is made from an edible brown seaweed that contains high amounts of iodine, and commonly used in Japanese and Korean cuisine. They are tasteless, crunchy and can be eaten raw.

Kelp noodles are popular with raw foodies (although the ‘raw-ness’ of kelp noodles is up for debate) and those who are on grain-free and paleo eating plans. I’m not against grains, I just enjoy these noodles simply because they are mineral-rich, versatile and great for people like my friends and me who have food sensitivities. For people with hyperthyroidism and Hashimoto’s, please check with your medical practitioner on the dosage allowed in order to ensure that one isn’t taking in too much iodine.

To prepare kelp noodles, wash it under running water and it’s ready to be eaten! You can add the noodles to salads or use as pasta/noodle replacements. If you prefer a softer texture, blanch for a few minutes or let it sit in the sauce for 20 minutes. 

Kelp noodles are available at some organic stores, Korean marts and online shops like Amazon and IHerb. The organic stores are always running out of the stock, so I always get mine at Korean marts. 



  • 5-6 sprigs coriander
  • 200g kelp noodles - wash and drained dry
  • 6 shrimps - peeled and deveined
  • 4 baby squid - cleaned and cut into thick rings
  • 1/2 small red onion - sliced
  • 1/2 cup cashew - roasted
  • 1 medium carrot - grated with vegetable peeler
  • 1 tomato - seeded and cut into 10 segments
  • 3 spring onion - cut into 2 inches pieces
  • 1 sprig of mint leaves
  • 1 red chili (optional for garnish) - sliced


  • 1 tablespoon fish sauce
  • 3 tablespoon lime juice (or rice vinegar)
  • 1 teaspoon honey
  • 1 Bird’s Eye chili (add more if you can take the heat) - sliced


  1. Wash and drain-dry the kelp noodles, then use a pair of scissors to cut 2-3 times to make the noodles shorter.
  2. Toast cashews in a pan over medium heat for 5-7 minutes, stirring constantly, until the cashews turn light brown and cooked. Set aside and let them cool down.
  3. Bring a small pot of water to boil and add in prawns and squid to cook for 1 minute. Strain them thoroughly and add to big mixing bowl.
  4. In a small bowl, mix the dressing ingredients. Add sliced onion to the dressing.
  5. Cut the vegetables and herbs, and add to the same mixing bowl that is holding the prawns and squid. Add the dressing and toss.
  6. Before serving, add in cashews and sliced red chili. 

Serves two as appetiser.

If you can’t find kelp noodles and want to try this recipe, use glass noodles. Soak the noodles in hot water for about 5 minutes or until it turns clear. Strain it and add to the salad ingredients. 

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