While our staff loves Pad Thai, our experiences with frozen Pad Thai haven’t been very positive. Because of that, we were slightly apprehensive about Amy’s Pad Thai. Thankfully, our worries were unfounded. Amy’s Kitchen hit it out of the park with this dish.
Since this is a vegan dish, it isn’t a perfect replica of restaurant Pad Thai. There are no eggs or egg substitutes, and the rice noodles are a lot thicker than we’re used to. However, if you don’t mind those changes, you’ll probably be impressed with this dish. It’s a simple, basic Thai dish with quality ingredients and an amazing sauce. What’s not to love?
While we appreciate the fresh vegetables and crunchy cashews, we find the sauce to be the highlight of the dish. The combination of sunflower oil, paprika, garlic, and brown rice vinegar is amazing. It’s a little spicier than the Thai food we order when we get takeout, but we appreciate the extra kick. We scraped the sides of the bowl for more sauce after we were done.
The tofu is also a nice addition. It has a nice, firm texture that blends nicely with the vegetables and noodles. When soaked in sauce, the tofu is packed with flavor; nothing about it is bland.
If you’ve been looking for frozen Pad Thai, this meal is a fantastic option. It’s a healthy, tasty, make-it-at-home version of a restaurant staple.
For more information about this dish’s ingredients and nutritional content, check out our scans below:
