Egg-Free and Peanut-Free Pad Thai

Egg-Free and Peanut-Free Pad Thai

  • Preparation 30 min
  • Cooking 20 min
  • Servings 4
Featured in RICARDO Magazine COLLECTOR'S ISSUE (p. 53)
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free
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Categories

Ingredients

  • 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

Preparation

  • Sauce

  • Pad Thai

Note from Ricardo

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.

Personal Note