Coconut Chicken Noodle Bowl

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.