4.9 from 27 votes
Peanut Free Pad Thai
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!
Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 4
Calories: 400 kcal
Course:
Lunch , Dinner
Cuisine:
Thai
Ingredients
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 teaspoon Sriracha sauce optional and to taste
- 1 tablespoon vegetable or olive oil
- 1/2 medium yellow onion chopped
- 3 cloves garlic minced (about 1 tablespoon)
- 4 stalks of scallions chopped diagonally into 1-2 inch pieces and separate the white parts from the green
- 1 boneless skinless chicken thigh diced
- 8 large or extra large shrimps shelled and deveined
- 4 ounces firm or extra firm tofu drained, pressed, pan-fried, and cubed
- 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 hot water
- 2 eggs
- Lime wedges for garnish
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.