How to Cook One Pot Thai-Style Rice Noodles | Thai Food


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How to Cook One Pot Thai-Style Rice Noodles | Thai Food


2 tablespoons cornstarch

1 ½ tablespoons water

6 cups chicken broth

2 ½ tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon rice vinegar

1 tablespoon rice vinegar

1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste

2 teaspoons vegetable oil

2 teaspoons minced fresh ginger root

2 cloves garlic, minced

1 teaspoon ground coriander

1 (16 ounce) package thick rice noodles

1 cup sliced zucchini

1 cup sliced red bell pepper

2 cooked chicken breasts, cut into 1-inch cubes

¼ cup crushed peanuts (Optional)

¼ cup chopped fresh cilantro (Optional)


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.

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

Nutrition Facts Per Serving: 587 calories; protein 17.4g; carbohydrates 104.9g; fat 9.2g; cholesterol 29.6mg; sodium 2736.3mg


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