This Recipe is Perfect for a Cool Spring Evening: Walnut Cranberry Pad Thai (Gluten Free)

By Amie Valpone, Culinary Marketing Consultant & CEO of the gluten-free blog, The Healthy Apple.

Here’s a quick and easy dish that is perfect for a cool spring evening. I opted for walnut butter instead of the usually peanut butter because it adds a nutty flavor that pairs perfectly with sesame oil and dried cranberries. You can serve this dish warm or room temperature – either way it’s sure to be a family favorite.

Get those chopsticks ready; this is a perfect dinner for tonight!

Gluten-Free, Dairy-Free and Vegetarian

Serves 4


4 Tbsp. walnut butter
1 tsp. honey
1/3 cup San J gluten free soy sauce
1/3 cup freshly squeezed lime juice
1/3 cup freshly squeezed orange juice
1/2 tsp. red pepper flakes
1 small sweet onion, chopped
1 clove garlic, minced
2 Tbsp. sesame oil
1 tsp. chili powder
2 cups bean sprouts
8 oz. rice noodles
1 small bunch scallions, chopped
1 tsp. fresh ginger, grated
2 Tbsp. ground flax seeds
2 Tbsp. dried cranberries
1/6 tsp. orange zest
1 Tbsp. fresh basil, finely chopped
Lime wedges, for serving


  • Prepare rice noodles, drain and set aside.
  • In a medium sized mixing bowl combine walnut butter, honey, gluten free soy sauce, lime juice, orange juice, and red pepper flakes. Set aside.
  • In wok, stir fry garlic in 1 Tbsp. oil for 1 minute or until lightly browned. Add remaining oil and onions; cook for another 2 minutes.
  • Add peanut butter mixture, chili powder, bean sprouts, and noodles. Continue to mix until sauce thickens.
  • Transfer to serving dishes.
  • Top with fresh ginger, scallions, ground flax seeds, dried cranberries, orange zest and fresh basil. Garnish with lime wedges.


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