One Pot Thai-Style Rice Noodles

One Pot Thai-Style Rice Noodles

4
Kniterly 0

"Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce."

Ingredients

40 m servings 587 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 104.9g
  • 34%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 2736 mg
  • 109%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.

Footnotes

  • Cook's Note:
  • I often use frozen mixed vegetables in a pinch for an even quicker meal.
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Reviews

4
  1. 7 Ratings

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Its not bad, the broth could use a little salt. And when you cook the rice noodles make sure you use a large pot and stir it constantly because the rice noodles are really sticky.

It has a good taste, but 3 stars due to the preparation. I followed the directions exactly. By the time the vegetables cooked, the noodles were way overcooked and mushy from stirring. What I w...

I loved the sauce! Switched the veggies for sauteed mushrooms, green peppers, green onions, and added a bit of tahini paste instead of using peanuts, but it was amazing.

Very easy, but very good! Thank you.