I love this dish for so many reasons. It’s relatively quick to prepare, simple ingredients, NOODLES and it’s nut free! I had a peanut sensitivity when I was younger and while I thankfully grew out of it, I still notice sensitivity here and there. This is a let down because I do love peanut flavor but I try to avoid it as I am never quite sure how my body will react.
A few years ago my boyfriend brought home a jar of sunflower seed butter after a friend recommended it to him. I wasn’t so sure so about it so it ended up sitting in the refrigerator for a few weeks, maybe a month before I really dug in and realized its incredible potential! After that first spoonful my jaw dropped. I was shocked, creamy, delicious and so nutty, but no nuts! Totally life changing.
And so these nutty Nut-Free Thai Noodles were born!
Know that if you are not allergic to peanuts or prefer another nut/seed butter you can absolutely use it in place of the sunflower seed butter. Being a health NUT I just recommend using a natural butter as many name brand peanut butters use hydrogenated oils, palm oil and add so many unnecessary ingredients and preservatives.
Ingredients
Method
- Bring a large pot of water to a boil and cook rice noodles according to package instructions. Drain and rinse with cold water and return to pot
- Over medium heat, make the sauce by lightly sautéing garlic and ginger in a splash of coconut milk. Then add the rest of the coconut milk, maple syrup, soy sauce, sunflower seed butter and sriracha. Whisk frequently until sauce begins to thicken.
- Prepare carrots, peas and any other veggies of choice and then add them the sauce to cook. Once heated through, pour the hot sauce over top the noodles and gently mix together.
- Top with sesame seeds, lime, cilantro and any other fix-ins you desire!
Notes
Hi! My name is Caroline. I am a Certified Plant Based Nutritionist and Wellness Coach. I believe 
