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Ingredientes
- slightly adapted from Five Spice Chicken Noodle Soup
- 8 oz. dried rice stick noodles (Pad Thai noodles)
- 6 c. organic chicken broth
- 3 shallots, thinly sliced
- 2 T. fresh ginger, minced (I used 1 T. of ginger puree.)
- 1 t. Chinese five-spice powder
- 3 T. lime juice
- 1/4 c. Asian fish sauce
- 2 t. honey
- 2 c. shredded cooked chicken
- For condiments:
- 1 c. slivered fresh basil, preferably Thai
- 1 lime, cut in wedges
View Full Recipe at Eliots Eats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2144g | |
| Calories 1714 | |
| Calories from Fat 465 | 27% |
| Total Fat 51.63g | 65% |
| Saturated Fat 14.73g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 8041mg | 335% |
| Potassium 2355mg | 67% |
| Total Carbs 209.54g | 56% |
| Dietary Fiber 10.6g | 35% |
| Sugars 15.81g | 11% |
| Protein 94.91g | 152% |
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