• Andy BeauChamp

Pad Thai Soup


Ingredients

4 Cups Homemade Veggie stock

3 cups of bean sprouts

1 package of rice noodles

4 oz. of tofu, large dice

6 green onions, chopped, greens separated from the whites

½ cup fresh chopped cilantro

3 cloves of garlic, minced

1 red chili, seeded and minced

¼ cup of chopped peanuts, roasted but unsalted

3 tablespoons soy sauce, low salt

1 tablespoon fish sauce

½ teaspoon sriacha sauce

Salt and Pepper to taste

Avocado Oil

Instructions

In a large soup pot over medium high heat, drizzle oil, once shimmering add the whites of the green onions, chilies and garlic. Sauté for 30 seconds and then add tofu and sauté until crispy. Then add the stock, sauces, noodles and peanuts, season and cook until noodles are soft. Removed from heat and add the sprouts, cilantro and the greens from the onions, stir and serve. Garnish with more peanuts and cilantro - Enjoy

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