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.


Nut Free Thai Noodles

Servings 4


  • 12-16 oz rice noodles
  • 2 large carrots thinly peeled or julienned
  • 1 cup sweet peas or edamame
  • 1 15 oz can coconut milk , any variety
  • 2-3 cloves minced garlic
  • 1 tsp grated ginger
  • 1 tbsp maple syrup to taste, optional*
  • ¼ cup soy sauce , tamari, liquid aminos or coconut aminos
  • ½ cup sunflower seed butter unsweetened
  • 1 tbsp sriracha


  • cilantro
  • sesame seeds
  • purple cabbage
  • lime
  • scallions


  1. 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
  2. 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.

  3. 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. 

  4. Top with sesame seeds, lime, cilantro and any other fix-ins you desire!

Recipe Notes

I love adding extra veggies and beans to this dish like bell peppers, mushrooms, broccoli, garbanzo beans, corn, spinach etc. Tofu is a great addition too!

*Some sunflower seed butters are already sweetened in which case I would omit.