For this Thai-inspired dish, I like to use rice noodles, fresh herbs, a little lime juice and garlic.
1 box Rice noodles or Bean threads if you want something different
Can of coconut milk or 2 cups of boxed coconut milk
Chicken Bouillon (I recommend the Better Than Bouillon, which is like a paste)
grilled chicken cut into pieces
fresh basil, chives, and/or lemongrass chopped fine
2 cloves of garlic
juice from half a lime
Salt and Chili pepper
Add the noodles to boiling water and cook on low for about 8 minutes. Be careful with rice noodles because they tend to overcook much faster than wheat noodles and you don't want your dish to turn into a bowl of shreds! Heat up a saute pan on medium and add the chopped garlic with a little oil (coconut is best, olive is yummy). Let the garlic fry for two minutes, and add coconut milk and chicken. If you use the canned milk, you are going to get a creamier sauce (which I personally prefer) but if you use the boxed kind, the sauce will be a bit thinner and you will want to add some cornstarch or arrowroot powder to thicken it. Once the milk is hot, stir in a spoonful of chicken bouillon. Add the lime juice, salt and chili pepper to taste. Add the herbs last, right before you serve.
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