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.
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
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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.
Nutrition Facts
Per Serving:
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.