Easy Pad Thai Soup

Course Soup

Keyword pad thai

Servings

Calories 355kcal

Ingredients

1 package of tofu baked (see post for link)
7-8 ounces brown rice noodles
1 bell pepper chopped into sticks
2 cups bean sprouts
3 cloves of garlic minced
2 ½ cups vegetable broth
2 tablespoons fish sauce vegetarian version if preferred
2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoons sesame oil divided
1 tablespoon brown sugar
½ teaspoon red pepper flakes
2 tablespoons chopped cilantro
1 lime

Instructions

Bake the tofu. Cook the rice noodles according to the package.
In a small bowl or drinking glass, combine the fish sauce, soy sauce, ketchup, 1/2 tablespoon sesame oil, brown sugar, and red pepper flakes. Whisk well and set aside.
In a large skillet or stir fry pan, add 1/2 tablespoon sesame oil over medium, high heat. Stir fry the bell pepper and garlic for a couple minutes.
Add the baked tofu and prepared noodles. Toss with the prepared sauce. Then pour in the broth and add the bean sprouts.
Once everything is hot, sprinkle on the cilantro and squeeze a little lime juice over everything. Serve hot.

Notes

This soup is best the day it is made. Leftovers can be rewarmed but the noodles and tofu tend to absorb moisture, so it may be more like a stir fry than a soup depending how long you store it for.

Nutrition