Peanut-Free Thai Chicken Pasta

by | Updated: April 7th, 2017 | Read time: 1 minute

Nuts about Thai food? Not if you’re allergic to peanuts! Though the spicy and exotic aroma might pique your interest, until now the peanut-packed cuisine has been off-limits to those with allergies. Luckily, the tangy sauce in this Thai chicken recipe features a peanut-free alternative: sunflower seed butter! The sauce is tossed with gluten-free noodles, chicken and vegetables for an allergen-friendly meal anyone can enjoy.

Thai chicken noodle bowl with peanut-free sauce #recipe |


Peanut-Free Thai Chicken Pasta


1-½ lbs. chicken breasts, cut into bite size pieces
1 can light coconut milk
½ cup SunButter
¼ cup coconut aminos
1 tsp. fresh ginger, minced
2 tsp. ground turmeric
2 tsp. curry powder
½ tsp. pink salt
¼ tsp. ground black pepper
¼ tsp. cayenne pepper, optional
1 cup sliced carrots
1 cup thinly sliced celery
1 cup sliced zucchini
8 oz. gluten-free spaghetti
4 qt. water


  1. First, prepare sauce. In a sauce pan over medium heat, whisk coconut milk with SunButter, coconut aminos, fresh ginger and spices.
  2. Add veggies to sauce and simmer 10 minutes, then add chicken and simmer until chicken is cooked through.
  3. Meanwhile, cook pasta according to package directions, reserve ¾ cup pasta water.
  4. When pasta is cooked, use pasta spoon to add pasta directly to sauce. Pour ½ to ¾ cup of pasta water into sauce to thin it out to your preference.
  5. Toss pasta with chicken and veggies and serve warm.