Thai-Inspired Rice Noodles in a Single Pot

Ingredients

• 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 chile-garlic sauce, 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

In a small bowl, mix the cornstarch with water until it’s completely smooth. Pour the chicken broth into a large pot, then add the cornstarch mixture along with the soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander. Give everything a good stir, cover the pot, and bring it to a boil.

Step 2

Once boiling, add the rice noodles to the sauce. Turn the heat down to medium and let the noodles simmer until they’re tender, which should take about 5 to 10 minutes. Then, toss in the zucchini, red bell pepper, and chicken. Bring the mixture back to a gentle boil, cover again, and cook until the veggies are just tender, around 5 minutes.

Step 3

Remove the pot from the heat and keep it covered for another 5 minutes so the sauce can thicken up a bit. When you’re ready to serve, sprinkle crushed peanuts and fresh cilantro on top for a little crunch and brightness.