Tuesday, October 23, 2012

Kit's Thai Pad Soup

I love this tummy warming soup. It is a bit spicy, so add more or less heat according to your taste. I use one pot to cook this soup. I have to admit that it's because I'm lazy. Feel free to scramble the eggs separately if you wish and then add them in. You can also add tofu and meat. I like that sometimes. Basically, you can't go wrong with this soup. Add corn wheels or baby corn, green beans, peas or what ever you like in addition to or instead of. Use less noodles or more. Make it your own and enjoy!
serves 4

3 tablespoons oil 
1 cups chicken, beef, pork, shrimp or extra firm tofu, thinly sliced or cubed
4 cloves garlic, minced1 small red chili, slices very thin (remove seeds and vein for less heat or omit if desired)
3/4 cup carrots, julienned
1/2 cup green onions divided
3/4 cup Napa cabbage, sliced thin
3/4 cup mung bean sprouts
2 eggs (optional)
4 cups vegetable, chicken or beef  broth
6 ounces pad Thai noodles (rice noodles), cooked
3 tablespoons soy sauce
3 tablespoons fish sauce
3 tablespoons Hoisin
3 tablespoons sugar
lime wedges
fried wonton wraps

Cook noodles according to package directions. Drain and run under cold water to stop cooking and set aside.
Heat a large stock pot or dutch oven on medium heat. Add oil to pot. Add meat, shrimp or tofu to pot and cook until meat is browned. This should only take about 4 or 5 minutes (no longer than 2 minutes for shrimp). Remove meat from pot and set aside. Add in garlic, red chili and carrots and fry for 1 minute. Add cabbage, green onions and sprouts and cook for 3 minutes. Add meat back to pot and move mixture to the side. Crack eggs and scramble soft. Combine with meat and vegetables.  Add the broth and noodles to the pot. Add soy, fish, Hoisin and sugar.

 Serve in bowls with fried wonton wraps and garnish with a lime wedge, cilantro and peanuts.