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

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Credit: Blaine Moats

Recipe Summary

total:
50 mins
Servings:
4
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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.
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Reviews

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