Excellent and healthy recipe from Cape Fear Nutrition!
1 tablespoon minced peeled fresh ginger
32oz chicken stock (I believe I added a little more)
4 boneless, skinless chicken thighs
1 teaspoon fish sauce
1 teaspoon sugar
8 ounces dried rice noodles
1 scallion, thinly sliced
2 cups mung bean sprouts
1/2 cup Thai basil
1 lime cut into wedges
2 red serrano chiles (I used jalapeno since I couldn't find serranos)
Hot Sauce , Sriracha, or hoisin sauce (optional)
1. Combine stock and fresh ginger in a stockpot over moderate heat. Add chicken thighs, sugar and fish sauce. Bring to a boil. Reduce heat and simmer until the chicken is cooked, about 30 minutes.
2. While stock is simmering, prepare noodles according to package direction. Drain and keep warm.
3. When chicken is cooked, remove from pot and cut into bite sized pieces. Strain stock.
4. Divide warm noodles between four bowls. Add chicken. Ladle the broth over noodles and chicken. Serve with scallions, bean sprouts, lime wedges, thai basil and serrano chiles. Add hot sauce, sriracha or hoisin sauce as desired.