Before embarking on our plant-based journey, it never occurred to me that we could make our own Pad Thai at home. I always saved it for my occasional trip to a Thai restaurant. But this Vegan Pad Thai with tofu is even better than restaurant Pad Thai! Plus, it’s made without oil!
Super firm tofu works well in this recipe. It has more of a meaty texture and holds together better while stirring the noodles into the mixture.
We used Annie Chun’s Gluten-Free Pad Thai Rice Noodles. They’re delicious and easy to prepare. Just soak them in hot water for about 10 minutes and they’re ready to eat.
Sprinkle a few crushed peanuts and squeeze a lime wedge over the top for a real authentic restaurant experience.
How Not To Die by Dr. Michael Greger
This may be the most important book you ever read!
Dr. Michael Greger looks at each of the top 15 leading causes of death in the US and gives recommendations, based on published nutritional studies, for how to avoid them.
Living a long, healthy life may be as simple as what you put in your mouth!