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.