Egg-Free and Peanut-Free Pad Thai

Sauce

• 1/2 cup (125 ml) chicken broth (or water)
• 1/4 cup (60 ml) roasted soybean spread (see note)
• 1/4 cup (60 ml) lime juice
• 1/4 cup (60 ml) rice vinegar
• 2 tbsp (30 ml) fish sauce
• 1 tbsp (15 ml) soy sauce
• 1 tbsp sugar

Pad Thai

• 3/4 lb (340 g) wide rice noodles
• 1 boneless, skinless chicken breast, sliced
• 1/2 lb (225 g) medium-size raw shrimp (41-50), peeled and deveined
• ½ to 1 tsp (2.5 to 5 ml) sambal oelek, to taste
• 3 tbsp (45 ml) canola oil
• 4 green onions, thinly sliced
• 2 garlic cloves, finely chopped
• 3 cups (225 g) bean sprouts
• 1/2 lb (225 g) firm or extra firm tofu, grated
• ¼ cup (10 g) Thai basil (or cilantro), chopped
• ¼ cup (30 g) roasted soybeans, crushed
• Lime wedges, for serving