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

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

IG Handle: @moon.and.spoon.and.yum


Serves: 4
  • 18 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
  1. Cook rice noodles according to package directions. Drain. Set aside.
  2. To a blender or food processor combine all pumpkin seed butter sauce ingredients. Blend until smooth. Set aside.
  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.
  4. Pour cooked rice noodles and spicy pumpkin seed butter pad thai sauce over your sautéed veggies. Toss until all is evenly coated.
  5. Cook over medium-low heat tossing frequently until all is warmed through (only a few minutes). Turn off heat.
  6. Top with pumpkin seeds, cilantro, and red chili flakes before serving.
  7. Enjoy!

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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