Chicken vegetables and Thaistyle rice noodles prepared in a light tasting but fullflavored Asianinspired sauce
Prep Time
5 mins
Dificult
Medium
Servings
40 mins
Ingredients
Instructions
Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture
soy sauce
fish sauce
rice vinegar
chile-garlic sauce
vegetable oil
ginger
garlic
and coriander into broth. Cover and bring to a boil.
Place rice noodles in boiling sauce
reduce heat to medium
and simmer until noodles are tender
5 to 10 minutes. Stir zucchini
red bell pepper
and chicken into sauce. Bring back to a boil
cover
and simmer until vegetables just become tender
about 5 more minutes.
Remove from heat and let stand
covered
for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.
Tips
I often use frozen mixed vegetables in a pinch for an even quicker meal.
