We reimagined the traditionally sticky noodle stir-fry as a speedy soup. Peanuts, cilantro, lime zest and tangy tamarind fruit lend spot-on takeout flavor to rice noodles, chicken and zucchini.

Source: Midwest Living


Recipe Summary

35 mins
50 mins
9 cups


Ingredient Checklist


Instructions Checklist
  • Place noodles in a large bowl of hot water to soften for about 10 minutes, per package directions. Meanwhile, in a 4- to 6-ounce Dutch oven, cook chicken, onion and garlic in 1 tablespoon hot oil over medium-high heat for 4 to 6 minutes or until chicken is no longer pink, stirring occasionally. Add broth, fish sauce, tamarind, honey and crushed red pepper; stir to combine. Bring to boiling; reduce heat. Drain and rinse the noodles. Add to Dutch oven, along with zucchini and bean sprouts. Cook and stir for 1 to 2 minutes or until noodles and zucchini are just tender and soup is heated through. Keep warm.

  • In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add eggs. Cook without stirring for 1 minute or until bottom is set. Turn with spatula and cook for 30 to 60 seconds more. Slice into thin, bite-size strips. Add to soup.

  • In a small bowl, combine peanuts, cilantro and lime zest. Serve soup garnished with peanut mixture; serve with a lime wedge for squeezing.


Fish sauce is widely available. The sticky, sour tropical fruit tamarind is often sold as a paste or concentrate in Asian markets; or if you can't find it, substitute 1 tablespoon rice vinegar or lime juice mixed with 1 teaspoon packed brown sugar.

Nutrition Facts

444 calories; fat 18g; cholesterol 173mg; saturated fat 3g; carbohydrates 39g; mono fat 9g; poly fat 3g; insoluble fiber 3g; sugars 9g; protein 32g; vitamin a 339.4IU; vitamin c 19.7mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 7.9mg; vitamin b6 0.6mg; folate 61.4mcg; vitamin b12 1mcg; sodium 1763mg; potassium 874mg; calcium 94mg; iron 3.3mg.