Thai noodles are a classic and often considered a staple of any dish.

They can be prepared in a variety of ways, but one of my favourite ways to make a Thai noodles is to use a broth made from the ground up veggies and meat. 

It’s a lot healthier than using a traditional noodle broth, which contains a lot of preservatives and is a source of hormone-blocking chemicals.

You can make this noodle soup using a stock base like soy sauce, cornstarch or rice vinegar, but I love making it with vegetable broth. 

For a vegetarian version, you can also use soy sauce or vegetable stock as well, but you may need to season the noodles with salt and pepper. 

This recipe uses vegan stock, but feel free to experiment with other vegan options if you want.

Ingredients 1 large onion, chopped 1 medium tomato, diced 1 medium carrot, diced 3 cloves garlic, minced 1/2 tbsp soy sauce 1 tbsp cornstich 1 tbsp water (or more to taste) 1/4 tsp chili powder (optional) 2 tsp salt and black pepper Directions Heat oil in a medium-sized pot over medium-high heat.

Add onion and cook until translucent.

Add tomatoes, carrot, garlic, soy sauce and cornstech.

Stir to combine.

Add water, chili powder and salt and cook for 1 minute.

Add vegetable broth and bring to a boil.

Reduce heat to medium-low, cover and simmer for 5 minutes.

Add noodles and cook at a gentle simmer for 20 minutes, or until noodles are fork tender.

Transfer to a plate and garnish with a Thai chives.

Recipe Notes To make a vegetarian noodle, add a little more stock to the broth.