If you or someone you are close with has a nut allergy, this recipe is a must-try! These nut-free Thai-inspired noodles have all of the same flavors you love minus the common allergen. The sunflower seed butter used in place of peanut butter is creamy, delicious, and so "nutty." Totally life changing.

Nut-Free Thai Noodles [Vegan, Gluten-Free]







For the Noodles:

  • 1 pound rice noodles
  • 2 large carrots, thinly peeled or julienned
  • 1 cup edamame or sweet peas
  • 1 15-ounce can lite coconut milk
  • 1/4 cup maple syrup
  • 1/4 cup soy sauce, tamari, or liquid/coconut aminos
  • 1/2 cup sunflower seed butter
  • 1 teaspoon grated ginger
  • 2-3 cloves minced garlic
  • 1 tablespoon Sriracha

For the Garnish:

  • Cilantro
  • Sesame seeds
  • Cilantro
  • 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. Meanwhile, make the sauce by combining coconut milk, maple syrup, soy sauce, Sriracha, ginger, and garlic together in pan over medium heat. Whisk frequently until sauce begins to thicken.
  3. Prepare carrots, peas, and any other add-in of choice and add to noodles. Then pour the hot sauce over top the noodles and gently mix together. The noodles tend to absorb the sauce so it may look like they are swimming in the sauce at first.
  4. Top with sesame seeds, lime, cilantro, and any other fix-ins you desire!

Nutritional Information

Per Serving: Calories: 450 | Carbs: 53 g | Fat: 23 g | Protein: 10 g | Sodium: 1185 mg | Sugar: 21 g Calculation not including garnishes. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.