Comforting Thai Chicken and Noodle Soup with Bean Sprouts

Soak the dried flat rice noodles in hot water for 10-15 minutes, or until softened but still firm. Drain well and set aside.

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced chicken breast and cook for 3-5 minutes, stirring occasionally, until lightly browned and cooked through.

Pour in the chicken broth, fish sauce, soy sauce, and sugar. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 5 minutes to allow the flavors to meld.

Add the drained rice noodles to the simmering broth and cook for 1-2 minutes, or until heated through and fully tender.

Stir in the fresh bean sprouts and cook for just 30 seconds, or until slightly softened but still crisp.

Ladle the noodle soup into individual serving bowls. Garnish generously with fresh chopped cilantro before serving.