Chicken Pad Thai was a regular on our weekly menu before our Celiac Disease diagnosis. It’s quick to make, yet packs in so much flavour and nutrition. It’s back in our household thanks to this gluten-free and soy-free recipe.
Vegan Option: This pad thai recipe is made without fish sauce, easy to adapt to strictly vegan needs. Substitute 1 (16-ounce) package extra-firm tofu for the chicken. Dice it into ¾-inch cubes before sauteing it in the olive oil until lightly golden on all sides. Also, substitute agave nectar or your favourite vegan sweetener for honey substitution.