Pad Thai Soup
We reimagined the traditionally sticky noodle stir-fry as a speedy soup. Peanuts, cilantro, lime zest and tangy tamarind fruit lend spot-on takeout flavor to rice noodles, chicken and zucchini.
Ingredients
Directions
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Place noodles in a large bowl of hot water to soften for about 10 minutes, per package directions. Meanwhile, in a 4- to 6-ounce Dutch oven, cook chicken, onion and garlic in 1 tablespoon hot oil over medium-high heat for 4 to 6 minutes or until chicken is no longer pink, stirring occasionally. Add broth, fish sauce, tamarind, honey and crushed red pepper; stir to combine. Bring to boiling; reduce heat. Drain and rinse the noodles. Add to Dutch oven, along with zucchini and bean sprouts. Cook and stir for 1 to 2 minutes or until noodles and zucchini are just tender and soup is heated through. Keep warm.
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In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add eggs. Cook without stirring for 1 minute or until bottom is set. Turn with spatula and cook for 30 to 60 seconds more. Slice into thin, bite-size strips. Add to soup.
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In a small bowl, combine peanuts, cilantro and lime zest. Serve soup garnished with peanut mixture; serve with a lime wedge for squeezing.
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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 tablespoon rice vinegar or lime juice mixed with 1 teaspoon packed brown sugar.