I often had this Thai chicken noodle bowl during lunch time in the mom and pop store back in Hong Kong. Never had I thought that I would cook it at home. It was too easy to find it back home.
But moving to the United States, any Asian cooking at home not only fulfills my craving, but also gives me a moment to bring back the memory of the good old days.
Prep Time: 15 Minutes Cook Time: 15 Minutes Serving: 4-6
You may find that the Vietnamese style looks and tastes very similar to this one. To switch from Thai to Vietnamese, finish it with a few slices of raw onion before serving.
1bag (16 ounces) Thai rice noodles straight cut (I use the brand “Taste of Thai” which is available in almost every grocery stores in the United States)
1 Store-bought or DIY Rotisserie Chicken (meat shredded and discard bones and skin)
6 cups Low Sodium Chicken Broth (or make your own)
2 scallion (optional; chopped)
1 kettle of boiling water (about 4-5 cups)
1 teaspoon Salt
1 tablespoon Canola Oil
(Refer to the pictures above for step 1 to 4)
Hold the salt. The broth is very flavorful. Only add more salt if necessary.
Store bought chicken broth tends to have a lighter color. You can add a teaspoon or so soy sauce into the broth. If so, I highly recommend you to cut down to 5 cups of broth and replace the other cup of liquid with water.
Serve This With:
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