Ingredients Jump to Instructions ↓

  1. 1 cup(s) chicken broth

  2. 3 slice(s) (each 1/4 inch thick) unpeeled fresh ginger

  3. 1 pound(s) skinless, boneless chicken breasts

  4. 4 ounce(s) dried Thai rice noodles (preferably thin)

  5. 1/3 cup(s) fresh lime juice

  6. 3 tablespoon(s) soy sauce

  7. 3 tablespoon(s) vegetable oil

  8. 1 tablespoon(s) brown sugar

  9. 2 teaspoon(s) brown sugar , combined with above 1 1/2 teaspoon(s) anchovy paste

  10. 1 red bell pepper , cut into 1/4-inch by 2-inch strips

  11. 2 cup(s) fresh mung bean sprouts

  12. 1/2 cup(s) chopped cilantro

  13. 1/3 cup(s) coarsely chopped peanuts

Instructions Jump to Ingredients ↑

  1. In 10-inch skillet, bring broth and ginger to a boil over medium heat. Add chicken, reduce heat to low, and cover. Poach 10 minutes, or until cooked through, turning chicken midway. Remove from heat and cool to room temperature. With slotted spoon, transfer chicken to plate; discard broth mixture.

  2. Break rice noodles in half. In large pan of boiling water, cook noodles according to package directions; drain.

  3. In large bowl, whisk together lime juice, soy sauce, oil, brown sugar, and anchovy paste. Add bell pepper, bean sprouts, and cilantro.

  4. Slice chicken crosswise on diagonal into 1-inch wide strips; add to bowl. Divide mixture evenly among 4 dinner plates and sprinkle with chopped peanuts.


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