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My review
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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 587 calories; 9.2 g fat; 104.9 g carbohydrates; 17.4 g protein; 30 mg cholesterol; 2736 mg sodium. Full nutrition
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Reviews
Read all reviews 1724 Ratings
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Most helpful positive review
3/22/2017
The biggest cause of mushy and sticky rice noodles is that the starch is broken down too quickly in boiling water. Thai chefs typically just soak the noodles in room temperature water so that's...
Most helpful critical review
3/21/2015
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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3/22/2017
The biggest cause of mushy and sticky rice noodles is that the starch is broken down too quickly in boiling water. Thai chefs typically just soak the noodles in room temperature water so that's...
3/21/2015
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...
4/22/2013
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.
8/4/2015
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, ...
1/1/2014
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.
3/15/2016
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...
1/16/2016
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.
12/16/2015
Made it again using only 4 cups of broth, so it wasn’t soupy this time! I might brown the chicken with some garlic or something next time because it’s sort of bland— but that’s my fault, not the...