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Ingredients

• 4 ounce(s) bean-thread noodles (also called saifun, cellophane, or glass noodles)
• 1 can(s) (14 ounces) light unsweetened coconut milk (not cream of coconut), well-stirred
• 2 clove(s) garlic, crushed with garlic press
• 1 tablespoon(s) minced and peeled fresh ginger
• .5 teaspoon(s) ground coriander
• .5 teaspoon(s) ground cumin
• .25 teaspoon(s) ground red pepper (cayenne)
• 1 package(s) (12 ounces) skinless, boneless chicken breasts, thinly sliced
• 1 pound(s) firm tofu , rinsed, drained, and cut into 1-inch chunks
• 2 can(s) (14 1/2 ounces each) low-sodium chicken broth, substitute vegetable broth
• 2  green onions, thinly sliced
• 2  small carrots, cut into matchstick-thin strips
• .5  medium red pepper, cut into matchstick-thin strips
• 1 tablespoon(s) Asian fish sauce (nuoc nam); see note
• 2 tablespoon(s) fresh lime juice
• 1 cup(s) loosely packed fresh cilantro leaves, chopped

Description

4   Ounce(s) Bean-thread Noodles (also Called Saifun, Cellophane, Or Glass Noodles) 1   Can(s) (14 Ounces) Light Unswe

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