This recipe was contributed by Liv Kaplan or @liv.kaplan as you may know her on Instagram. Liv is a fellow Sydneysider who we have had the pleasure of meeting at numerous health and wellness events. She is a nutritionist, presenter and talented content creator. This recipe is Liv's version of everyone’s favourite Thai takeaway, but without the MSG hangover. It is low-carb, vegan and absolutely packed with flavour - an absolute must-try. Liv has used kelp noodles here which are made from seaweed, and unlike rice noodles, won’t give you a massive carbohydrate load to the system, and also happen to be a great source of iodine! This dish is topped with pili nuts which are a fabulous high fat nut which offers the perfect crunch. If you don’t have pili nuts, some toasted peanuts, almonds or macadamias would be great too.