Peanut Free Pad Thai
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 1 8-ounce package rice noodles (cooked according to package instructions)
- 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)
- 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
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Preparation
Step 1
Cook rice noodles according to package directions. Drain. Set aside.
Step 2
To a blender or food processor combine all pumpkin seed butter sauce ingredients. Blend until smooth. Set aside.
Step 3
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.
Step 4
Pour cooked rice noodles and spicy pumpkin seed butter pad thai sauce over your sautéed veggies. Toss until all is evenly coated.
Step 5
Cook over medium-low heat tossing frequently until all is warmed through (only a few minutes). Turn off heat.
Step 6
Top with pumpkin seeds, cilantro, and red chili flakes before serving.
Step 7
Enjoy!
Step 8
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