Pad Thai Noodles Soup
A light, comforting noodle soup with tender vegetables in a savory broth.
A simple and cozy noodle soup with silky flat noodles, diced vegetables, and a light savory broth. It is warm, filling, and easy to customize with whatever vegetables you have on hand.
Equipment
Ingredients
Ingredients
rice noodles (dry)
300 g
carrot (small dice)
120 g
onion (small dice)
80 g
bell pepper (small dice)
100 g
tomato (small dice)
120 g
garlic (minced)
6 g
vegetable broth (hot)
1400 ml
salt (divided)
8 g
black pepper (ground)
2 g
vegetable oil
15 ml
scallion (sliced)
20 g
Ground meat
0 g
Instructions
Prep the vegetables
Wash and dice the vegetables into small, even pieces so they cook quickly and evenly.
Build the base
Heat the oil in a pot and sauté the onion, carrot, bell pepper, and garlic until fragrant and lightly softened.
Simmer the soup
Add the broth, tomato, salt, and black pepper, then simmer until the vegetables are tender and the flavors meld.
Cook the noodles
Add the rice noodles to the simmering soup and cook just until tender, stirring gently to separate them.
Finish and serve
Taste the soup, adjust seasoning if needed, and serve hot with scallions on top if using.
Storage
Store noodles and broth together for convenience, but the noodles will soften over time. For best texture, reheat gently and add a splash of water or broth if needed.
Notes
• This recipe is based on the visible appearance of a light noodle soup with mixed vegetables.
• You can add mushrooms or a small amount of tofu for extra body if desired.
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