Penny's Pad Thai soup

Name: Penny''s Pad Thai soup Recipe
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 8
Ingredients: 6 cup (8 fl oz) Chicken Broth; 1 cup Diced carrots (by MELWELLS2006); 1 cup Onions Diced (by LAULLYPOP84); 1 cup FRESH: Celery Diced 1/4 Cup (by 75PERCENT); 200 grams Chinese Noodles cellophane or long rice (mung beans); 38 gram A Taste Of Thai Pad Thai Sauce (2 tbsp) (by HAELIC23); 2 large Scrambled Egg

Minutes to Prepare: 7
Minutes to Cook: 15

Number of Servings: 8

Ingredients

6 cup (8 fl oz) Chicken Broth 1 cup Diced carrots (by MELWELLS2006) 1 cup Onions, Diced (by LAULLYPOP84) 1 cup FRESH: Celery, Diced 1/4 Cup (by 75PERCENT) 200 grams Chinese Noodles, cellophane or long rice (mung beans) 38 gram A Taste Of Thai, Pad Thai Sauce (2 tbsp) (by HAELIC23) 2 large Scrambled Egg

Directions

Dice carrots, onion and celery. Saut� until just sweating. Add chicken broth and bring to a boil. Add pad Thai sauce and noodles. Simmer until noodles are tender. Beat eggs and slowly drop into the simmering broth. Garnish with crushed red pepper and cilantro.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user AUNTPENELOPE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 141.2
Total Fat: 2.3 g
Cholesterol: 48.0 mg
Sodium: 795.4 mg
Total Carbs: 27.2 g
Dietary Fiber: 0.4 g
Protein: 2.6 g

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