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.