Spicy Pumpkin Seed Butter Pad Thai
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 . . .
rice noodles Spicy Pumpkin Seed Butter Pad Thai Sauce: pumpkin seed butter warm water coconut aminos apple cider vinegar coconut oil maple syrup garlic thai red chile To sauté: coconut oil carrots garlic red onion To garnish: cilantro pumpkin seeds red chili flakes
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.
Top with pumpkin seeds, cilantro, and red chili flakes before serving. Enjoy!
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