Peanut-Free Pad Thai
Food writer and chef Lucy Waverman created this recipe for her husband, Bruce MacDougall, who has a deadly peanut allergy. Lucy is the food columnist for the Globe and Mail and food editor of Food & Drink, the Liquor Control Board of Ontario's glossy magazine.
Serves: 4 servings
  • 8 ounces rice noodles
  • 3 tablespoons sugar
  • 2 tablespoons fish sauce
  • ¼ cup lime juice
  • 2 tablespoons seasoned rice vinegar (or 2 tablespoons tamarind concentrate)
  • 1 tablespoon ketchup (omit if using tamarind)
  • 1 teaspoon sambal oelek
  • ¼ cup chicken stock or water
  • ¼ cup vegetable oil
  • 2 tablespoons chopped shallots or red onion
  • 1 tablespoon chopped garlic
  • 8 ounces chicken breasts, cut into ¼-inch thick slices
  • 8 medium shrimp (optional)
  • 1 large bunch green onions, cut on the bias into 2.5-cm (1-inch) lengths
  • 3 cups bean sprouts or baby bok choy
For Garnish:
  • ½ cup coriander sprigs
  • 4 lime wedges
  • 2 tablespoons flaxseed (optional)
  1. Soak rice noodles in very hot water for about 20 minutes. They should be pliable and drape over your hand but still have a little texture. They soften more in the wok. Drain noodles and rinse well with cold water. Set aside.
  2. Combine sugar, fish sauce, lime juice, rice vinegar, ketchup, sambal oelek and stock and set aside.
  3. In a wok or skillet over high heat, heat oil. Add shallots and garlic and stir-fry for 30 seconds. Add chicken and stir-fry for 2 minutes or until almost cooked through. Add shrimp, if using, and toss together for 1 minute or until shrimp starts to turn pink. Add noodles and toss to combine. Add sauce, toss again and add green onions and half of the bean sprouts. Cook for 2 minutes or until noodles are soft.
  4. Sprinkle with remaining bean sprouts, coriander and garnish with lime wedges. Sprinkle with flaxseed, if using, and serve immediately.
Recipe by Go Dairy Free at