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 tablespoons (30 ml) fish sauce (nuoc mam)
• 1 tablespoon (15 ml) soy sauce
• 1 tablespoon (15 ml) sugar

Pad Thai

• 3/4 lb (375 g) wide rice noodles
• 1 skinless and boneless chicken breast half, sliced
• 1/2 lb (225 g) medium-size raw shrimp, peeled and deveined
• 2.1/2 to 1 teaspoon (5 to 5 ml) sambal oelek, to taste
• 3 tablespoons (45 ml) canola oil
• 4 green onions, thinly sliced
• 2 cloves garlic, finely chopped
• 3 cups (750 ml) bean sprouts
• 1/2 lb (225 g) firm or extra firm tofu, grated
• 1/4 cup (60 ml) chopped Thai basil (or cilantro)
• 1 lime, cut into wedges
• 1/4 cup (60 ml) roasted soybeans, crushed