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.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

50 mins
9 cups


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

444 calories; fat 18g; cholesterol 173mg; saturated fat 3g; carbohydrates 39g; mono fat 9g; poly fat 3g; insoluble fiber 3g; sugars 9g; protein 32g; vitamin a 339.4IU; vitamin c 19.7mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 7.9mg; vitamin b6 0.6mg; folate 61.4mcg; vitamin b12 1mcg; sodium 1763mg; potassium 874mg; calcium 94mg; iron 3.3mg.