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One-Pot Thai Chicken Noodles

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner Thai
One-Pot Thai Chicken Noodles
Ingredients
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons water
  • 6 cups chicken broth
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 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
  • 1/4 cup crushed peanuts
  • 1/4 cup chopped fresh cilantro
Instructions
1
Combine cornstarch and water in a small bowl, whisking until well blended.
2
In a large pot, pour chicken broth and add the cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, and vegetable oil. Stir in the ginger, garlic, and coriander until everything is fully incorporated.
3
Cover the pot and bring the mixture to a rolling boil.
4
Add rice noodles to the boiling liquid, then reduce heat to medium and let them cook until they're tender, typically within 5-10 minutes.
5
Once the noodles are cooked, stir in the zucchini, red bell pepper, and chicken until they're fully incorporated into the sauce.
6
Return the pot to a boil, cover it again, and let the vegetables cook for an additional 5 minutes or until they're just tender.
7
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the sauce to thicken.
8
Finally, serve the dish hot, garnished with crushed peanuts and a sprinkle of cilantro.