Egg-Free and Peanut-Free Pad Thai

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