Egg-Free and Peanut-Free Pad Thai

Name: Egg-Free and Peanut-Free Pad Thai
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: chicken broth; roasted soybean spread; fresh lime juice; rice vinegar; fish sauce (Nuoc Mam); soy sauce; sugar; wide rice noodles; skinless, boneless chicken breasts; shelled shrimp; sambal oelek; canola oil; green onions; garlic cloves; bean sprouts; firm tofu; thaï basil; lime; roasted soybeans

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Preparation: 30 MIN
Cooking: 20 MIN
Servings: 4

Ingredients
Preparation

Nutrition Facts

For 1 serving

Teneur	% valeur quotidienne
Calories 775
Total Fat 24 g
Saturated Fat 3 g
Sodium (salt) 1300 mg
Carbohydrates 97 g
Fibre 6 g
Protein 44 g

About nutrition facts

Reference

RICARDO Magazine

COLLECTOR'S ISSUE

Preparation

Sauce

In a bowl, whisk together all the ingredients until smooth. Set aside.

Pad Thai

Place the noodles in a large bowl and cover with hot tap water. Let soften for about 20 minutes. The noodles should be very al dente. Drain and set aside.
Meanwhile, in a wok or large skillet, brown the chicken and shrimp with the sambal oelek in the oil. Season with salt and pepper. Set aside on a plate. In the same wok, add the green onions and garlic and cook for 2 minutes. Add a little oil, if needed. Add the sauce, drained rice noodles and bean sprouts. Cook for 2 minutes or until the noodles are tender. Add the chicken, shrimp, tofu and Thai basil. Toss well. Adjust the seasoning.
Serve with a lime wedge and sprinkle with soybeans.

Note

We used a soybean spread from the Wow Butter brand to replace peanut butter often used when making the sauce. The texture is the same as that of store-bought peanut butter and its taste is surprisingly similar. This spread is readily available in supermarkets and natural food stores.