I even got my picky eater kid , and my 13yr. I really want to make this today, but my family and I do not like coconut so does this coconut milk taste like coconut and if it does, what can you substitute for the coconut milk can you use have cream instead? I use firm or extra firm tofu, cube it, then sandwich it between paper towels or clean kitchen towels. I also used the whole package of noodles. I have never cooked with curry but I have curry powder. Seriously amazing!! is one of these recipes meant to be extremely mild? Yes, this reheats very well! but the proportions are very different. I’m always looking for recipes I can make a lot of and freeze. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, cilantro, bean sprouts, peanuts and scrambled eggs tossed in a delicious homemade pad thai sauce that is so good it tastes like it came from your favorite Thai restaurant. I’ll definitely make this again! It has perfectly balanced flavors and is delicious. I’m sure it happens all the time but it’s not fair to the person who originated the recipe. Now THAT’s what I’m talking’ about! I made this soup and served it to my husband and son tonight. Made this yesterday and LOVED IT! It’s classy, elevated comfort food that made me feel like a real life chef. I doubled the coconut milk, curry, and spices. Easy and amazingly delicious! I would advise to try to find the highest quality curry paste that you can, nice quality = more spice, and richer flavors. Any idea if we could freeze it? We’ve made this 3 times now and even entered in a friendly soup competition and won! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. He liked i! I added chilies and lemongrass. I happened to have all the ingredients on hand, was so excited while putting this together and… It did not disappoint. Do I use precooked rice noodles or uncooked? Perfect for a cold, windy evening. This website is written and produced for informational purposes only. Thank you, I plan to use your version! Delicious. Great recipe!! Yesterday I made this soup and my family loved it! Cut the cooking time in half. This was my first Thai soup I ever made , it was right on, this one is a keeper. Keeps in fridge for at least a week. I will be making this again. Totally outta my comfort zone soup.. Don’t have a pepper, thought I did, gonna add mushrooms.. Do I add oil an salt to noodles while boiling? (If you will not eat this soup right away and don’t want it to become a jelly mess after reheating) Thanks a lot for the recipe! I would just hold off on the rice noodles until right before serving. So delicious! Don’t be tempted to add more noodles, the recipe has the right combination. We substituted to vegetable broth and shrimps/squid instead. My home smelled sooooo yummy! Thanks for sharing such a great recipe! My husband is allergic and I really want to make this for my family. ... Thai Ginger Instant Rice Noodle Soup. Love it. That’s some yummy breakfast . Omg, this was insane. I have a summer cold (the worst!) It’s spicy, which I like! Oh my word! If I’m out of noodles, it works wonderfully with jasmine rice. Awesome! This one to start. This was amazing! I added the noodles at the very end also. I read all the comments hoping not to repeat a question. I don’t usually leave reviews but this soup was INCREDIBLE. I was a little uncertain how many noodles should be added, so I added 4 oz. This was so good I ate four bowls!! I’ve made it many times and it’s never failed. The sauce was so good you wanted to use a spoon which was merely impossible with the noodles!! Thank you! https://www.archanaskitchen.com/thai-chicken-noodle-soup-with-veggies-recipe Or perhaps some red chilli powder? 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