YIELD: 2 servings PORTION (Serving Size): 1 bowl each
Start by making the spicy broth. Place a medium sized saucepot on the stove and medium high heat. Add the sesame oil. When heated add the ginger, garlic, lemongrass puree and the red pepper flakes. Cook for 3-4 minutes stirring frequently. Next add the chicken stock, soy sauce and the Texas Pete Garlic Hot Sauce then bring to a simmer and cook for approximately 20 minutes on low heat.
Pick and shred the meat from the rotisserie chicken discarding all bones, cartilage, and skin. Shred all the meat into large bite size pieces and reheat the chicken either in the microwave or a sauté pan and keep warm.
Prepare all the vegetables that will be used to garnish the soup. The bean sprouts may need to be rinsed but keep them whole. Finely julienne the carrots, bell pepper, cucumber, and bamboo shoots and set aside. You will hand tear the fresh basil and mint just before you assemble the dish to keep it fresh. Crush the peanuts into small crumbs and cut the lime in half. Keep all vegetables refrigerated until you are ready to assemble.
Place another large pot filled with water on the stovetop and turn on high heat. Season the water with salt and bring to a boil. Cook the noodles according to the package instructions. Drain well.
To assemble the dish you will need two large dinner bowls. Portion the noodles between both bowls. Top the noodles with some of the warmed chicken followed by layers of the raw bean sprouts, carrots, cucumber, red bell pepper, bamboo shoots and the fresh torn mint and basil leafs. Use a ladle and pour about 8 ounces of the spicy broth over the vegetables and noodles. Garnish both noodles bowls with crushed peanuts and serve with the halved lime to squeeze over the whole dish tableside.