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5 from 1 vote

Peanut Free Pad Thai

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Entrées
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Calories: 324kcal
Author: Kristen Wood


  • 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


  • freshly chopped cilantro
  • pumpkin seeds also known as pepitas
  • 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 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!


Serving: 1serving | Calories: 324kcal | Carbohydrates: 20g | Protein: 7g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 196mg | Potassium: 179mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5364IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 2mg