One Pot Thai-Style Rice Noodles
Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons cornstarch
- 1½ tablespoons water
- 6cups chicken broth
- 2½ tablespoons soy sauce
- 1tablespoon fish sauce
- 1tablespoon rice vinegar
- 1tablespoon chile-garlic sauce (such as Sriracha®), or more to taste
- 2teaspoons vegetable oil
- 2teaspoons minced fresh ginger root
- 2cloves garlic, minced
- 1teaspoon ground coriander
- 1(16 ounce) package thick rice noodles
- 1cup sliced zucchini
- 1cup sliced red bell pepper
- 2cooked chicken breasts, cut into 1-inch cubes
- ¼cup crushed peanuts
- ¼cup chopped fresh cilantro
Instructions
Step 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.Step 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.Step 3
Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.