Friday, 22 March 2013

Pad Thai Soup

This is a fantastic modification of a traditional Thai favourite.  As a bonus, it only takes about 15 minutes to whip up!!

Pad Thai Soup

3 tbsp oil
2 Cloves garlic, minced
4 oz diced extra firm tofu (for you non-veg types, can use chicken)
4 cups vegetable broth
4 oz rice noodles (aka Pad Thai Noodles)
1/4 tsp sriracha sauce (adjust to taste)
3 tbsp soya sauce
salt to taste
1/4 cup roasted peanuts, crushed
1/4 cup chopped green onions
Red pepper flakes for sprinking

In a large pot heat the oil and add the garlic.  
Add the chopped tofu and fry for 5 minutes (or until lightly browned).
Add the broth, noodles, sauces, salt, and peanuts. Cook until the noodles are soft (about 5-10 mins)
Serve with onions, extra peanuts, and pepper flakes sprinkled on top.

*NOTE: If you are someone who eats fish, adding about a tsp-tbsp (to taste) of fish sauce will add some authentic flavour, I would not add salt if doing so.
*NOTE 2: Serve immediately!  The noodles soak up the broth if left to sit and makes the soup thicker and less soupy. Still tastes fine, but texturally different.

EDIT (April 21, 2013):
Today I made this again and served it with a lime wedge for squeezing and a handful of fresh beansprouts to garnish. I also made it with 2 tbsp oil (instead of 3).  It was FABULOUS!!!  The fresh "zing" of the lime wedge brightened up the flavour amazingly!  Will make it like that from now on.  (By using 1 tbsp less, you save yourself 30cal and 3g fat per serving!)


Nutrition Info:
Per serving (1/4 of the batch)
341 Calories | 19g fat | 32g Carbs (3g fiber, 2g sugar) | 11g Protein
*The fat is high, I know that.  Mostly it comes from the peanuts - but also the oil and the tofu.  Next time I will try making this with less oil and see how it goes, I imagine you could make this with half the oil in the recipe.

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