I'll start out by saying that this is definitely not my recipe, here is the original which I've made 3 times and loved http://domesticfits.com/2012/10/22/pad-thai-soup/.
Tonight I made a few adjustments in the search for more veggies since tomorrow night we are going out for Korean BBQ and we all know that's a delicious meat feast. I could have left out the chicken entirely from this recipe and been just fine but I'm working on using what's in my fridge and not letting anything go bad, it's my new years resolution if I were to actually have one.
So here's my version:
Ingredients
3 tbs oil
2 cloves garlic, minced
1 cubed chicken breast
one small head of broccoli, chopped
about 4 large kale leaves, finely chopped
pinch of salt
4 cups vegetable broth
4 oz rice noodles (also called pad thai noodles)
3 tbs soy sauce
1/4 tsp sriracha
1 tbs fish sauce (For vegan, use adaptation listed in above post)
1/4 cup roasted peanuts, crushed
1/4 cup green onions
1 tsp crushed red peppers
Instructions
In a large pot or dutch oven, heat the oil. Add the garlic and stir. Add the chicken, cook about 3 minutes. Add the kale and broccoli and a pinch of salt and cook for a few more minutes.
Add the soy, sriracha and fish sauce, stir to combine and coat everything with delicious flavor. Add the broth, peanuts and noodles and cook until noodles have softened, about 5 minutes. I turned the heat up a little to bring the pot to a boil which I believe helped the starch in the noodles come out and thicken the broth. Serve topped with peanuts, green onions and red chili flakes.
If you need a picture, honestly just look at the one on the other website, because it's way nicer than the photo that I forgot to take tonight. I loved this soup the first time I made it (following the original recipe of course) and I must say, I was blown away with my revised version and it felt more healthy than the original, which is always a bonus in January.
