Spicy Pumpkin Seed Butter Pad Thai (Vegan, Gluten-Free, Soy-Free, Nut-Free)

Last Updated on 12/19/2019

This Spicy Pumpkin Seed Butter Pad Thai makes for one flavorful and healthy vegan, gluten-free, soy-free, and nut-free lunch or dinner ready in only 20 minutes!

This is hands-down one of the most flavorful and delicious recipes I have ever created . . .

This dish was wholly inspired by these amazing organic rice noodles from Perfect Earth Foods. They are my new favorite rice noodles to cook with by far! These noodles have an amazing flavor & texture, and seemingly never get soggy and they hold together amazingly well – which is hard to come by in gluten-free land, am I right?

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. All in all, this Pad Thai is:

Healthy & comforting
Sweet, savory, spicy
Filling & satisfying texturally
Vegan
Gluten-free
Soy-free
Nut-free
Free of refined sugars
And ridiculously easy to make!

I cannot recommend this dish (or these noodles) enough! I’m going to be making this again and again myself and I SO hope you feel the same way, too!

Enjoy. xo.

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

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Spicy Pumpkin Seed Butter Pad Thai (Vegan, Gluten-Free, Soy-Free, Nut-Free)

by Kristen Wood | MOON and spoon and yum Jul-28-2018

This Spicy Pumpkin Seed Butter Pad Thai makes for one flavorful and healthy vegan, gluten-free, soy-free, and nut-free lunch or dinner!

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
• 1 dried thai red chile (soaked in warm water 10 minutes prior)
• To sauté:
• 2 tablespoons coconut oil
• 1 cup carrots, grated
• 4 garlic cloves, minced
• 1/2 red onion, finely chopped
• To garnish:
• freshly chopped cilantro
• pumpkin seeds (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!

Details

Prep time:
0 hrs 10 mins

Cook time:
0 hrs 10 mins

Total time:
0 hrs 20 mins

Yield:
2-4 servings

Note: you can use store-bought or homemade pumpkin seed butter. To make your own simply place pumpkin seeds into a blender or processor and blend until smooth and creamy! You can see an example: HERE

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