4 Servings 10 min Cook
1 Oz Rice Noodles
8 Oz Chicken Breast
1 Tbsp Peanut Oil
2 Cloves, minced Garlic
2 Tsp Ginger
1/4 Tsp Crushed Red Pepper Flakes
4 Cup Chicken Broth
2 Tbsp Fish Sauce
2 Tbsp Fresh Cilantro
2 Tbsp Onions
1/2 Tbsp, chopped Basil
Soak noodles in very hot tap water.
While noodles are soaking, cut chicken into thin julienne strips.
Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
Reduce heat to medium and simmer until chicken is done, about 8 minutes.
Drain and arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
Serve with sriracha or chili paste, if desired.
