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Ingredients 0/17
Why Everyone Loves This Recipe
Kitchen Tips
- Don’t overcook the noodles; they should be tender but still have a slight bite.
- Adjust the seasoning to your taste by adding more lime juice or chili flakes for extra zing.
Step 1
In a small bowl, mix the cornstarch with water until it’s nice and smooth. Pour the chicken broth into a large pot, then whisk in the cornstarch mixture along with the soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander. Cover the pot and bring everything to a boil.
Step 2
Once it’s bubbling, add the rice noodles to the sauce. Turn the heat down to medium and let it simmer for about 5 to 10 minutes, until the noodles are soft and cooked through. Then, stir in the zucchini, red bell pepper, and chicken. Bring it back up to a boil, cover again, and let it simmer until the veggies are just tender—about another 5 minutes.
Step 3
Take the pot off the heat and keep it covered for 5 minutes. This helps the sauce thicken a bit. When you’re ready to serve, sprinkle some crushed peanuts and fresh cilantro on top for a tasty finish.
Serving Suggestions
How To Store For Later
