Begin by getting a large pot of water boiling for the noodles. While the water boils, prep your veggies by slicing the scallions, dicing half a red onion, and chopping your peanuts.

Grab a small bowl and add the almond butter, almond milk, curry powder and chili powder, and then whisk until it’s well combined. Note here that you can add more almond milk if the sauce is really thick or thickens up as it sits.

Once your water is boiling, cook the rice noodles for 5 minutes. Then drain the noodles.

As the noodles cook, grab a large skillet and melt a tablespoon of nondairy butter over medium heat.

Add the onions and scallions to the melted butter and stir regularly until the onions are translucent and start to brown a little.

Remove the onions and scallions from the heat once they are cooked through, and add the noodles, sauce and peanuts to the pan.

Use tongs to combine the Pad Thai until the sauce is coating all of the noodles. If you find that your sauce is too thick, add a little almond milk at a time until it’s a bit creamier.