My twist on Pad Thai, using Sunbutter, gluten-free rice noodles, and crisp veggies. Full of fresh and vibrant flavors, this recipe is simple and fast to make.

I always heard fantastic things about Thai takeout but was never able to experience it for myself. After tackling Chinese food takeout with our General Tso's Chickpeas and Soy-Free Beef and Broccoli, we felt ready to try our hand with Pad Thai.

Our Pad Thai Noodles with a Sunbutter Sauce dish is great for weeknight dinners after work or a dish I turn to for my "girl dinner" nights when I am home alone. It comes together very easily and is super flavorful. It is also very flexible in terms of what you want in this dish.

Variations you can try

Our variation of the classic Pad Thai features a rich and flavorful sauce made with Sunbutter, a fantastic nut-free alternative, and gluten-free noodles. You can make this dish as we did, or you can change things up, add toppings, or even substitute if you want. Here are some options you can try:

• Add toasted seeds (to keep the recipe nut-free) or toasted nuts on top to add more of a crunch.

• Try adding in a protein, such as chicken or tofu.

• This recipe can easily be switched to peanut butter or almond butter, instead of using Sunbutter. Obviously, this option all depends on your food allergies or dietary restrictions. We opt for Sunbutter to keep the recipe nut-free, but I also enjoy Sunflower Seed Butter over other nut butter varieties.

What you will need:

• Sunbutter - I like to use the "no sugar added" option for all my Sunbutter recipes. However, any of the Sunbutter options (minus the chocolate) will go well with this recipe. Try the "Natural Crunch" option if you want the make your Pad Thai crunchy.

• Dairy-Free Milk - To keep with the seed options, you can use Flax Seed Milk, but any dairy-free milk will work.

• Curry Powder - You can either omit the curry powder or use a curry powder that doesn't have nightshade ingredients or nutmeg. I have learned the hard way that McCormick's organic curry powder has red pepper in it and their regular curry powder has nutmeg. and red pepper. Luckily, there are plenty of brands that do not include nightshade ingredients or nutmeg.

Pad Thai Noodles with a Sunbutter Sauce

Ingredients

For the Sauce:

• ½ cup Sunbutter

• ¾ cup Flaxmilk, or dairy-free milk of choice

• 2 teaspoons curry powder

• 2 teaspoons ginger powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 tablespoon maple syrup

• 1 tablespoon lime juice

• 2 tablespoons apple cider vinegar

• Sea salt, for taste

For the Dish:

• 1 pound Pad Thai rice noodles - we use either Annie Chun's Pad Thai Rice Noodles

• 2 tablespoons sesame or sunflower oil

• 2 cloves garlic, minced

• Half an onion, sliced

• ½ cup carrots, julienned

• 1 cup bean sprouts

• 2 green onions, sliced

• Sesame seeds, for topping

Directions

1. In a bowl, whisk together the sauce ingredients. If needed, gradually add water until you achieve the desired consistency. The sauce should be smooth and pourable, but still thick. Once done, set aside.

2. Cook the gluten-free pad Thai noodles according to the package instructions. Drain and set aside.

3. In the meantime, in a skillet or wok, heat the oil over medium-high heat.

4. Add the garlic and sauté for about 30 seconds until fragrant. Add in the onions and cook until translucent. Add the bean sprouts and carrots, tossing all the veggies in the skillet together, and cook for a few minutes until heated through.

5. Cut the heat and add in the drained noodles and the sauce. Toss to ensure everything is coated with the sauce.

6. Turn back on the heat and cook for an additional 2 minutes, allowing the flavors to meld.

7. Remove from heat and garnish with the sliced green onions and sesame seeds.