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–+ servings

Peanut Free Pad Thai

Course: dinner, lunch
Cuisine: Thai
Keyword: Pad Thai
Prep Time: 25 minutes
Cook Time: 15 minutes
Soaking time (if using dry rice noodles): 1 hour
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 400kcal
Author: Sharon Wong @Nut Free Wok
Cost: $15
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!
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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

Instructions

  • *If using dried rice stick noodles, soak them in a large bowl of cold water for 1 hour*
  • Make the sauce by mixing the fish sauce, lime juice, sugar, sriracha sauce (if using), set aside.
  • Heat up a wok or large frying pan on medium high heat until a drop of water sizzles, add 1 tablespoon of oil, swirl to coat.
  • Add and saute onions, white parts of scallions, and garlic until fragrant, 30 seconds.
  • Add chicken and stir fry until 50% cooked, 2 minutes.
  • Add shrimp and stir fry until 50% cooked, 1-2 minutes.
  • Add tofu, 1 cup of bean sprouts, half of the remaining scallions, and noodles.
  • Stir the sauce and add to the noodles, add 1/4 cup of hot water to the sauce bowl and add to the stir fry.
  • Gently stir fry for a few minutes on medium high heat until the sauce is absorbed by the noodles (3-5 minutes).
  • Push the noodles to one side of the wok or pan, add 1 teaspoon of oil if needed, and add both eggs to the pan.
  • Break the yolk and scramble gently so that the egg white doesn't completely mix with the yolk until set and not runny (2-3 minutes).
  • Stir fry the egg and noodles together and serve on a plate with the remaining bean sprouts on the side.
  • Sprinkle the rest of the scallions on top and place the rest of the bean sprouts (for a nice crunch) and a wedge of lime on the side (for a nice tart drizzle).

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.

Nutrition

Calories: 400kcal