Wide Rice Noodles with Asian Vegetables
Cut the chile in half, remove the seeds and cut lengthwise into very thin strips.
Cook the pasta according to package directions.
Rinse the snake beans, and cook in a pot of boiling salted water untl tender, about 10 minutes. Drain, run under cold water and drain.
Rinse the bok choy, cut the stalks and coarsely chop leaves.
In a saucepan bring the coconut milk and chicken broth to a boil. Add the beans and bok choy, cover and cook until the vegetables are tender, 4-5 minutes. Season to taste with soy sauce and fish sauce, mix in the drained pasta and pour into bowls. Serve sprinkled with chile strips.