Peanut Free Pad Thai
User Reviews
4.9
27 reviews
Excellent
Peanut Free Pad Thai
Report
The recipe, as written, is peanut free, tree nut free, and dairy free. It's delicious but better than take-out (less oily, less sugary) so that you can eat it everyday if you wanted to and, best of all, free of peanut cross contact!
Share:
Ingredients
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 teaspoon Sriracha sauce optional and to taste
- 1 tablespoon vegetable oil or olive oil
- 1/2 yellow onion chopped, medium
- 3 cloves garlic minced (about 1 tablespoon)
- 4 scallions chopped diagonally into 1-2 inch pieces and separate the white parts from the green, stalks
- 1 chicken thigh diced, boneless, skinless
- 8 Shrimp shelled and deveined, large or extra large
- 4 ounces firm tofu drained, pressed, pan-fried, and cubed, or extra firm tofu
- 2 cups mung bean sprouts
- 1/2 pound fresh rice noodles or dried rice sticks soaked in cold water for 1 hour
- 1/4 cup water hot
- 2 egg
- lime for garnish, wedges
Notes
- Refer to the entire post to read about how to make top 8 allergen free, soy free, gluten free, and/or vegan adaptations. To make pan fried tofu: drain tofu for a few hours or press between paper towels for 30 minutes, cut into bite sized pieces and pan fry in oil until browned on all sides. For more instructions refer to the following recipe and omit the steps to cook with sauce: http://nutfreewok.com/pan-fried-tofu-light-versatile/
- You will need 1 lime, cut into 8-10 wedges. Squeeze about 2/3 of the wedges for the sauce and reserve the rest of the wedges to serve at the table.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
Other Recipes
You'll Also Love
