About 20 Sugar snap pea pods, cut in half lengthwise
¾ cup Carrot matchsticks
½ cup chopped green onions
1 cup shredded Napa cabbage (or favorite)
Fresh cilantro leaves
Lime wedges for serving
Broth:
4-5 cups good chicken broth/stock
2-3 tsp red curry paste (Thai Kitchen)
1 Tbsp GF tamari
2 tsp minced ginger
1 Tbsp honey
Dash of red pepper flakes (optional)
Juice from one lime
Instructions
Bring 8 cups of water to boil and remove from heat. Add the rice noodles and let stand 3-5 minutes or until tender. Drain and rinse under cold water. Drain well. Divide noodles amongst the four bowls.
Broth:
Bring the chicken broth, red curry paste, Tamari, ginger, honey, carrot matchsticks, and red pepper flakes to a boil.
Serve:
Add the desired veggies and chicken to your bowl of noodles and ladle the broth over all. Offer a squeeze of lime and fresh black pepper.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2015/03/red-curry-chicken-noodle-bowl.html