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This restaurant-style noodle bowl is a breeze to throw together. Coconut milk and fish sauce impart authentic flavor.

Source: Midwest Living


Recipe Summary

30 mins
7 cups


Ingredient Checklist


Instructions Checklist
  • Place banh pho or other rice noodles in a large bowl. Add enough very hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander. (If using cooked vermicelli, skip this step.)

  • Meanwhile, remove the meat from the chicken, discarding the skin and bones. Coarsely shred the chicken; set aside.

  • Zest and juice the lime to yield about 1 teaspoon zest and 3 tablespoons lime juice. In a small bowl combine the lime juice, coconut milk, fish sauce, and crushed red pepper; set aside. In another small bowl, toss together the peanuts, basil and lime zest; set aside.

  • In a large wok or nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook snow peas and carrot for 2 minutes, stirring occasionally. Add ginger; cook and stir for 30 seconds.

  • Add the remaining tablespoon of oil to the wok. Add drained noodles; cook and stir for 2 minutes. Add coconut milk mixture and chicken. Cook and stir for 1 to 2 minutes or until heated through. Serve noodles sprinkled with peanut mixture.

Nutrition Facts

430 calories; fat 18g; cholesterol 100mg; saturated fat 5g; carbohydrates 38g; mono fat 7g; poly fat 3g; insoluble fiber 2g; sugars 2g; protein 29g; vitamin a 371.6IU; vitamin c 16.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 8.8mg; vitamin b6 0.3mg; folate 36.4mcg; vitamin b12 0.4mcg; sodium 984mg; potassium 409mg; calcium 47mg; iron 2mg.