Egg-Free and Peanut-Free Pad Thai
- 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
- 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
- In a bowl, whisk together all of the ingredients until smooth. Set aside.
- 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.
- 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.
- 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.
- 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.