1 ounce cellophane noodle
8 ounces boneless skinless chicken breasts
1 tablespoon peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 teaspoon red pepper flakes
28 ounces chicken broth
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped fresh basil
1 Soak noodles in very hot tap water.
2 While noodles are soaking, cut chicken into thin julienne strips.
3 Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
4 Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
5 Reduce heat to medium and simmer until chicken is done, about 8 minutes.
6 Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
7 Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
8 Serve with”Tuong Ot Sriracha” (Viet hot sauce), or chile paste, if desired.