Egg-Free and Peanut-Free Pad Thai

  • Preparation 30 MIN
    Cooking 20 MIN
  • Servings 4



Pad Thai



  1. In a bowl, whisk together all of the ingredients until smooth. Set aside.

Pad Thai

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 775  
Total Fat 24 g  
Saturated Fat 3 g  
Sodium (salt) 1300 mg  
Carbohydrates 97 g  
Fibre 6 g  
Protein 44 g