A easy recipe brings all the vibrant flavors of Thailand into one delicious, fuss-free dish. Perfect for busy weeknights, it combines tender rice noodles with a savory, tangy sauce that’s ready in just one pan.
Prep Time20 min
Cook Time15 min
Total Time35 min
Difficulty
Medium
Kitchen Tips
Use fresh rice noodles if possible for the best texture.
Don’t overcook the noodles; they should be tender but still have a slight bite.
Adjust the seasoning to your taste by adding more lime juice or chili flakes for extra zing.
Ingredients
0/17
Why Everyone Loves This Recipe
A perfect blend of bold flavors and easy preparation. It comes together quickly in just one pan, making cleanup simple. The balance of sweet, salty, and tangy elements creates a satisfying meal that feels fresh and comforting.
Step 1
In a small bowl, mix the cornstarch with water until it’s nice and smooth. Pour the chicken broth into a large pot, then whisk in the cornstarch mixture along with the soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander. Cover the pot and bring everything to a boil.
Step 2
Once it’s bubbling, add the rice noodles to the sauce. Turn the heat down to medium and let it simmer for about 5 to 10 minutes, until the noodles are soft and cooked through. Then, stir in the zucchini, red bell pepper, and chicken. Bring it back up to a boil, cover again, and let it simmer until the veggies are just tender—about another 5 minutes.
Step 3
Take the pot off the heat and keep it covered for 5 minutes. This helps the sauce thicken a bit. When you’re ready to serve, sprinkle some crushed peanuts and fresh cilantro on top for a tasty finish.
372
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Suggestions
Serve with a sprinkle of chopped peanuts and fresh cilantro on top. A side of steamed vegetables or a light cucumber salad pairs well to add crunch and freshness. For extra protein, consider topping with grilled chicken, shrimp, or tofu.
How To Store For Later
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water to keep the noodles from drying out. Avoid freezing, as the texture of the noodles may change.
Frequently Asked Questions
Can I use a different type of noodles for this dish?
Yes, you can substitute with other thick rice noodles or even wide wheat noodles, but cooking times may vary.
How spicy is this recipe, and can I adjust the heat?
The chile-garlic sauce adds moderate heat; you can reduce or omit it to make the dish milder.
Can I make this vegetarian or vegan?
Yes, replace chicken broth with vegetable broth, omit chicken, and use tofu or extra veggies instead.
Do I need to soak the rice noodles before cooking?
No soaking is required since the noodles cook directly in the broth during simmering.
What can I use if I don’t have fish sauce?
You can substitute with soy sauce or a mix of soy sauce and a little lime juice for a similar umami flavor.
How do I prevent the noodles from sticking together?
Stir gently while simmering and make sure there’s enough liquid for the noodles to cook evenly.
Can I prepare this recipe ahead of time?
It’s best served fresh, but you can refrigerate leftovers and reheat gently with a splash of broth or water.
Is it possible to add other vegetables?
Absolutely! Feel free to include carrots, snap peas, mushrooms, or any veggies you like.
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