Plant-based No Panic Open Pad Thai For A Midweek Delight
In the hustle and bustle of our busy lives, it’s essential to have a range of quick and delicious recipes; ones that can satisfy our taste buds while keeping our health in check. One such recipe that fits the bill perfectly is the Plant-Based No Panic Open Pad Thai. This dish not only boasts the vibrant flavors of traditional Pad Thai but also aligns with a vegan lifestyle. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your diet, this recipe is a must-try for its simplicity and delightful taste. Now, in this blog, we’ll walk you through the steps of creating this midweek special meal.
The Beauty of Plant-Based Eating
Before we dive into the details of the recipe, let’s take a moment to appreciate the benefits of plant-based eating. Transitioning now to the concept of plant-based eating, this approach is centred around consuming foods derived from plants, such as fruits, vegetables, whole grains, legumes, nuts, and seeds. What’s remarkable is its known positive impact on overall health. It’s typically low in saturated fats and cholesterol while being rich in essential nutrients like fibre, vitamins, and antioxidants. Moreover, it’s important to highlight that adopting a plant-based diet can contribute significantly to reducing environmental impact. Additionally, it’s a sustainable choice that benefits not only our bodies but also the planet alike. Furthermore, transitioning to a plant-based diet can play a crucial role in minimizing our ecological footprint. In fact, this dietary shift not only promotes personal health but also fosters a more environmentally conscious lifestyle.
Why You’ll Love This Recipe
Quick and Easy
With its simple steps and readily available ingredients, this recipe is perfect for those nights when you’re short on time but still want a satisfying meal.
The combination of savory flavors in the sauce, paired with the freshness of vegetables, creates a well-balanced and delightful taste experience.
Feel free to customize the recipe by adding your favorite vegetables or protein sources. Mushrooms, bean sprouts, or even edamame could make great additions.
By choosing plant-based recipes like this, you’re making a positive impact on your health, the animals, and the environment.
Plant-based No Panic Open Pad Thai
- 200g flat rice noodles
- 1/2 Hand of Coriander
- 4 Spring Onions (cut into ringlets)
- 10 Fresh Pad Thai Basil Leaves
- 2 Long Red Chili
- Handful sprout
- 400g Broccoli
- 2 Garlic cloves
- 5 inches Ginger (peel off, sliced into strips)
- 300g Hard tofu (cut into cubes)
- 6 Baby Tomatoes
- 1 Lime/Lemon
- Sesame Seed (roasted)
- Sunflower Seed (roasted)
- Pumpkin Seed (roasted)
- Coconut oil
- 1 tsp #easeandflow
For the sauce:
- 2 tbsp Tamarind paste (mixed with water about 3 tbsp, mix well. Drain and just take the liquid)
- 2 tbsp Tamari
- 1 tbsp Maple Syrup
- 3 tbsp Peanut Butter
Preparing the noodles:
Follow the packet instructions. Once cooked, rinse and drain.
For the sauce:
In a bowl, whisk to mix the tamarind liquid, tamari and maple syrup. Once mixed, add peanut butter then continue whisking. Taste and adjust the mixture to your liking.
For Stir fry
Heat a big pan then add coconut oil, garlic and ginger and sauté, subsequently add the broccoli then cook for about 2 minutes.
After 2 minutes, add the tofu, spring onions, chili then sauté. Turn the heat down, add the noodles to the pan and pour the prepared sauce over.
Gently toss and combine everything, ensuring the noodles are coated with the sauce.
Add the herbs and sprouts then sauté, combining everything. Add salt and pepper to taste.
Serve the Pad Thai on a plate, garnishing with tomatoes, roasted seeds, and sprouts. Provide lime/lemon wedges on the side for squeezing over the dish.
GF, DF, RSF, V, Veg
Stay connected and never miss an episode. Subscribe to my YouTube Channel and join my community. Hit that subscribe button today! I filmed this FREE RECIPE for you at home to feel the support in the comfort of your home kitchen.
With love from my kitchen to yours,
Chef Cynthia Louise xx