Vegan Pad Thai soup

Pad Thai Soup

Pad Thai Soup
  • 3 tablespoons olive oil
  • 2 teaspoons crushed garlic
  • 4 squares of fried bean curd puffs – diced (you could use firm tofu)
  • 5 cups of vegetable stock
  • 100 grams of Pad Thai noodles
  • 3 tablespoons Braggs all purpose seasoning (you could also use tamari)
  • 1 teaspoon of Tabasco sauce (more if you like it HOT)
  • 1 tablespoon vegan fish sauce (or 1 teaspoon Worcestershire sauce)
  • Spring onion stalks chopped to garnish
  • Crushed chilli to garnish
  1. In a large pot, heat the oil & fry up the garlic & tofu until the edges are brown (a couple of minutes)
  2. Add the broth, then the noodles, braggs, Tabasco & fish sauce & simmer until the noodles have softened (about 5 minutes)
  3. Serve with spring onion and chilli


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