Pad Thai Soup

• 3 Tablespoons Oil
• 2 cloves Garlic, Minced
• 1 whole Egg
• 3 ounces, weight Extra Firm Tofu, Diced (can Sub Cooked Diced Chicken)
• 4 cups Broth (either Chicken Or Vegetable)
• 4 ounces, weight Rice Noodles (also Called Pad Thai Noodles)
• 3 Tablespoons Soy Sauce
• 1/4 teaspoons Sriracha Hot Sauce
• 1 Tablespoon Fish Sauce
• 1/4 cups Roasted Peanuts, Chopped
• 1/4 cups Green Onions, Chopped
• 1 teaspoon Crushed Red Pepper

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and stir. Add the egg and cook until softly scrambled. Add the tofu (or chicken) and cook until lightly fried, about 3 minutes. Add the broth, then add the noodles, soy, sriracha, fish sauce and peanuts. Cook until noodles have softened, about 5 minutes.
2. Serve soup topped with peanuts, green onions and red chili flakes.

oil, garlic, egg, chicken, either chicken, noodles, soy sauce, ubc, fish sauce, ubc, ubc, red pepper

Taken from tastykitchen.com/recipes/soups/pad-thai-soup/ (may not work)