SO NOM NOM

This soup was inspired by Pad Thai restaurant in St. Louis. Customize your spice level by adding more or less pepper flakes.

12 cups water

12 tsp chicken soup base,

2 chicken breast, sliced thin

1 head of fresh minced garlic

4 TBSP soy sauce,

1 tsp onion powder

1 tsp fresh cracked black pepper

4 tsp rice wine vinegar.

2 (8.8 oz) boxes Thai Kitchen thin Rice noodles

1 bunch of fresh cilantro, chopped

red pepper flakes to taste.

In a large pot, add water, soup base, garlic, red pepper flakes, onion powder, black pepper, soy sauce and rice wine vinegar. Bring to a boil. Add sliced chicken and turn down heat or turn it off.

In a separate pot, boil rice noodles for 4-5 minutes. Remove from water and immediately strain them and run them under cold water for a minute. Portion out noodles in bowls for each person.

If not eating yet, toss noodles with avocado or sesame oil and set aside.

When ready to serve, place cilantro and pepper flakes in bowl with portioned noodles. Top with hot broth. Serve each bowl to each person.