Ingredients 1 bag of @lotusfoods Pad Thai 4 C of veggie broth 1/2 Of lime juice 1 TSP of pink salt
1 pasture egg
What to do
Bring the veggie broth to a boil. Then add the noodles, pink salt, and lime. Stir frequently on medium low. It took me about 10 minutes for the Thai noodles to fully cook. Pour the soup into a bowl, cover it, and set aside. Now it's time to make the poached egg. Once the poached egg is done, place it on top of the soup. You can add avocado and cilantro if desired!
Poached egg: Bring a pot of water to boil. You will want it filled less than half way of the pot size, but enough water to cover the egg. Add a tsp of salt and a tsp of lemon juice or apple cider vinegar to the boiling water. Crack one egg into a small cup. I use a 1/3 measuring cup. Once the water is at a boil, stir it once, and then gently place the egg in the water. Let it boil for 4 minutes. Carefully take the egg out with a big spoon.