Egg-Free and Peanut-Free Pad Thai
Egg-Free and Peanut-Free Pad Thai
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Egg-Free and Peanut-Free Pad Thai

30 MIN
20 MIN



Pad Thai



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

Pad Thai

  1. Place the noodles in a large bowl and cover with hot tap water. Let soften for 20 minutes. The noodles should be very al dente. Drain and set aside.
  2. 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.
  3. In the same wok, add the green onions and garlic and cook for 2 minutes. Add more 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.
  4. Serve the pad Thai in large bowls. Garnish with soybeans and drizzle with lime juice.


We used a soybean spread from the WowButter brand to replace peanut butter, which is often used in pad Thai sauces. The texture is the same as store-bought peanut butter and its taste is surprisingly similar. This spread is readily available in supermarkets and natural food stores.


  1. I’m not sure why it says there are reviews, but it won’t let me read any. I’m not sure if anyone will ever be allowed to read this, but I’ll write it anyways. This recipe turned out horribly. It tasted nothing like Pad Thai. The sauce tasted strongly of the vinegar and the wow butter gave everything a very sticky consistency. The only reason I’m eating it is because I won’t waste food, but my husband won’t touch it. The only good thing about this recipe is substituting the firm tofu for scrambled eggs.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.