One Pot Thai-Style Rice Noodles

One Pot Thai-Style Rice Noodles

Kniterly

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

40 m servings 587 cals
Serving size has been adjusted!
Original recipe yields 4 servings

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

Read all reviews 12
  1. 16 Ratings

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Most helpful positive review

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.

Most helpful critical review

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...

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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...

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.

I changed the method a bit, only because my chicken breasts were still raw. I cooked the chicken in the vegetable oil, until well browned, then added the chicken stock and brought it to a boil, ...

This was yummy! It turned out much more soupy than in the picture, but I just served it in bowls and everything was good. I started with raw chicken, so I just browned the chicken in the bottom...

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.

I omitted the peanuts because I didn't have any on hand but, I think it would have improved the recipe so I would recommend using them. Also, as other reviews suggested, I browned my chicken a l...

Just ok. Used bouillon cubes for the chicken broth and it was way salty. Had to add more water to make it edible. We ate it but will not be making again. Some things you just have to go out ...

My son loves cooking and eating this!

Needs more vegetables. Didn't use cilantro or nuts, or have enough zucchini for what it called for. Add more peppers (mult kinds), scallions and maybe water chestnuts next time.

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