4 cups fat-free, low-sodium chicken broth
2 cups water
2 cups shredded rotisserie chicken breast (about 1.5 lbs)
1 cup grated carrot (about 2 medium)
1 cup thinly sliced snow peas
1 tablespoon Sriracha
4 teaspoons low-sodium soy sauce
1 tablespoon Thai red curry paste
1 (4-inch) piece peeled fresh ginger
4 garlic cloves, minced or thinly sliced
1/2 teaspoon ground Chinese Five Spice
6 cups water
3 ounces uncooked wide rice sticks (rice-flour noodles)
2 tablespoons fresh lime juice
1/2 cup chopped fresh mint, optional
1/2 cup chopped fresh cilantro
1/2 cup thinly sliced green onions
Bring first 11 ingredients to a simmer in a medium saucepan; keep warm.
Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of bowl for serving.
Discard ginger. Add juice to broth mixture; stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tablespoon each mint, cilantro, and green onions.