One Pot Thai Style Rice Noodles

"Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce."

• 2 tablespoons cornstarch
• 1 1/2 tablespoons water
• 6 cups chicken broth
• 2 1/2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste
• 2 teaspoons vegetable oil
• 2 teaspoons minced fresh ginger root

• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 (16 ounce) package thick rice noodles
• 1 cup sliced zucchini
• 1 cup sliced red bell pepper
• 2 cooked chicken breasts, cut into 1-inch cubes
• 1/4 cup crushed peanuts (optional)
• 1/4 cup chopped fresh cilantro (optional)

• Prep
  20 m
• Cook
  15 m
• Ready In
  40 m

1. 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.
2. Place rice noodles in the 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 are just become tender, about 5 more minutes.
3. Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.