Thai Noodle Bowls
- 2 Tbsp. cornstarch
- 1 Tbsp. warm water
- 6 C. chicken broth
- 2 Tbsp. soy sauce or Bragg’s Liquid Aminos
- 2 Tbsp. rice vinegar
- 2 Tbsp. fish sauce
- 2 tsp. minced garlic
- 2 tsp. minced fresh ginger
- 2 carrots, peeled and cut into matchstick-sized pieces
- 1 cucumber, halved and sliced thinly
- 1 red pepper, sliced finely and cut into 1″ strips
- 1 c. cooked chicken or shrimp pieces (optional)
- 1 14-oz. package rice noodles
- 1/4 C. cilantro
- chopped peanuts
In a bowl, mix cornstarch and warm water. Meanwhile, heat broth on the stove. Add cornstarch mixture, soy sauce, vinegar, and fish sauce. Heat to boiling. Cover and reduce heat to medium-low. Add vegetables and cook until soft, about 5-10 minutes. Add chicken or shrimp (if desired). Next, add noodles and cook until noodles are tender. Add additional broth if necessary. Garnish with cilantro and peanuts.
