Plant-based No Panic Open Pad Thai For Midweek Special Meal | Basic and Vegan Recipe

Preheat the oven to 160 degrees Celsius.

Place pumpkin seeds, sunflower seeds, and sesame seeds on a baking tray and roast for about 20 minutes until golden brown.

Allow the roasted seeds to cool before storing them in a container.

Prepare rice noodles according to package instructions by boiling water and letting the noodles absorb and rehydrate.

In a bowl, combine tamarind pulp with water to dissolve it, then strain to remove fibrous bits, collecting the liquid.

In another bowl, whisk together the tamarind liquid, tamari, and maple syrup for sweetness.

Add peanut butter to the mixture and stir until fully combined, adjusting sweetness to taste.

Chop the broccoli, sprouts, and herbs (Thai basil, coriander, spring onions) into small pieces.

Add the chopped vegetables and herbs to the noodles, mixing everything together to combine.

Equipment Needed

Dietary

Allergens