One Pot Thai-Style Rice Noodles

Stir cornstarch and water together in a small bowl until smooth.

Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth.

Cover and bring to a boil.

Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes.

Stir zucchini, red bell pepper, and chicken into sauce.

Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.

Remove from heat and let stand, covered, for 5 minutes to thicken.

Serve garnished with crushed peanuts and cilantro.