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