In a large pot, bring chicken broth and 1 1/2 cups water to a boil. Add chicken and simmer 3 minutes. Add carrots, snow peas and ginger; simmer 3 minutes.
Stir in scallions, soy sauce, lime juice and hot sauce.
Meanwhile, boil rice noodles for 6 minutes. Drain.
Divide cooked noodles among four bowls. Spoon an equal amount of soup into each bowl of noodles.
Scatter mint and cilantro over each dish and serve immediately.
