Recipes and Cooking Pad Thai Soup If you're a fan of the Thai takeout noodle dish, you'll love getting all the same flavors in this pad thai soup recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 50 mins Servings: 4 Yield: 9 cups Jump to Nutrition Facts Ingredients 4 ounce dried rice noodles 1 tablespoon canola oil 12 ounce skinless, boneless chicken thighs, thinly sliced 1 medium onion, cut into thin wedges 4 cloves garlic, minced 6 cup reduced-sodium chicken broth 2 tablespoon fish sauce* 1 tablespoon tamarind pulp concentrate* 1 tablespoon honey ⅛ - ¼ teaspoon crushed red pepper 1 small zucchini, halved lengthwise and thinly sliced 1 cup fresh or canned bean sprouts 1 teaspoon canola oil 2 eggs, lightly beaten ½ cup finely chopped, lightly salted cocktail peanuts ⅓ cup finely chopped fresh cilantro 2 teaspoon lime zest Lime wedges Directions Place noodles in a large bowl of hot water. Let stand 10 minutes or until softened; drain and rinse. Meanwhile, in a 5- to 6-qt. Dutch oven heat 1 Tbsp. oil over medium-high. Add chicken, onion, and garlic; cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally. Stir in broth, fish sauce, tamarind, honey, and crushed red pepper. Bring to boiling; reduce heat. Add noodles, zucchini, and bean sprouts. Cook and stir 1 to 2 minutes or just until noodles and zucchini are tender and soup is heated through. Keep warm. In a 10-inch nonstick skillet heat 1 tsp. oil over medium. Add eggs. Cook, without stirring, 1 minute or until bottom is set. Turn with spatula and cook 30 to 60 seconds more. Cut into thin, bite-size strips. Stir into soup. In a small bowl combine peanuts, cilantro, and lime zest. Ladle soup into bowls and top with peanut mixture. Serve with lime wedges. *Tip Fish sauce is widely available. The sticky, sour tropical fruit tamarind is often sold as a paste or concentrate in Asian markets; or if you can't find it, substitute 1 Tbsp. rice vinegar or lime juice mixed with 1 tsp. packed brown sugar. Rate it Print Nutrition Facts (per serving) 444 Calories 18g Fat 39g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 444 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Cholesterol 173mg 58% Sodium 1763mg 77% Total Carbohydrate 39g 14% Total Sugars 9g Protein 32g Vitamin C 19.7mg 99% Calcium 94mg 7% Iron 3.3mg 18% Potassium 874mg 19% Folate, total 61.4mcg Vitamin B-12 1mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.