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This peanut free pad thai with pumpkin seed butter is rich, flavorful, gluten free, vegan and ready for the dinner table in just 20 minutes!
This is hands-down one of the most flavorful and delicious recipes I have ever created .
Now this dish...where do I start? This pumpkin seed butter sauce is out-of-this-world tasty. It's the star of the show. Perfectly sweet, savory, spicy...all rolled into one.
Why You'll Love It
- Healthy & comforting
- Sweet, savory, spicy
- Filling & satisfying texturally
- Vegan
- Gluten-free
- Soy-free
- Nut-free (Peanut free!)
- Free of refined sugars
- And ridiculously easy to make!
I'm going to be making this again and again myself and I SO hope you feel the same way, too! Enjoy.
Are you looking for a keto version? Check out this keto pad thai!
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Like this recipe? I would be so grateful if you left a star rating and/or comment below! Thank you.
📖 Recipe
Peanut Free Pad Thai
Ingredients
- 1 8-ounce package rice noodles cooked according to package instructions
Spicy Pumpkin Seed Butter Pad Thai Sauce
- 1/2 cup pumpkin seed butter if unsalted, salt sauce to taste
- 1/4 cup warm water or more if you like a thinner sauce!
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon coconut oil
- 3 teaspoons maple syrup
- 2 whole garlic cloves peeled
- 1 dried thai red chile soaked in warm water 10 minutes prior
To Saute
- 2 tablespoons coconut oil
- 1 cup carrots grated
- 4 garlic cloves minced
- 1/2 red onion finely chopped
Garnish
- freshly chopped cilantro
- pumpkin seeds also known as pepitas
- red chili flakes
Instructions
- Cook rice noodles according to package directions. Drain. Set aside.
- To a blender or food processor combine all pumpkin seed butter sauce ingredients. Blend until smooth. Set aside.
- In a deep skillet or pot over medium heat add 2 tablespoons of coconut oil, carrots, garlic and onion. Sauté for 3-5 minutes, or until onions are translucent.
- Pour cooked rice noodles and spicy pumpkin seed butter pad thai sauce over your sautéed veggies. Toss until all is evenly coated.
- Cook over medium-low heat tossing frequently until all is warmed through (only a few minutes). Turn off heat.
- Top with pumpkin seeds, cilantro, and red chili flakes before serving.
- Enjoy!
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