Pad Thai Soup

Name: Pad Thai Soup
Ingredients: 3 Tablespoons Oil; 2 cloves Garlic, Minced; 1 whole Egg; 3 ounces, weight Extra Firm Tofu, Diced (can Sub Cooked Diced Chicken); 4 cups Broth (either Chicken Or Vegetable); 4 ounces, weight Rice Noodles (also Called Pad Thai Noodles); 3 Tablespoons Soy Sauce; 1/4 teaspoons Sriracha Hot Sauce; 1 Tablespoon Fish Sauce; 1/4 cups Roasted Peanuts, Chopped; 1/4 cups Green Onions, Chopped; 1 teaspoon Crushed Red Pepper

12 ingredients

2 steps

Ingredients

3 Tablespoons Oil
2 cloves Garlic, Minced
1 whole Egg
3 ounces, weight Extra Firm Tofu, Diced (can Sub Cooked Diced Chicken)
4 cups Broth (either Chicken Or Vegetable)
4 ounces, weight Rice Noodles (also Called Pad Thai Noodles)
3 Tablespoons Soy Sauce
1/4 teaspoons Sriracha Hot Sauce
1 Tablespoon Fish Sauce
1/4 cups Roasted Peanuts, Chopped
1/4 cups Green Onions, Chopped
1 teaspoon Crushed Red Pepper

Directions

1

In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and stir. Add the egg and cook until softly scrambled. Add the tofu (or chicken) and cook until lightly fried, about 3 minutes. Add the broth, then add the noodles, soy, sriracha, fish sauce and peanuts. Cook until noodles have softened, about 5 minutes.
2

Serve soup topped with peanuts, green onions and red chili flakes.