Easy One-Pot Thai Rice Noodle Dish

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 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 boiling, add the rice noodles to the pot. Turn the heat down to medium and let the noodles simmer until they’re tender, which usually takes about 5 to 10 minutes. Stir in the zucchini, red bell pepper, and chicken, then bring the mixture back to a gentle boil. Cover again and let it simmer until the veggies are just tender—about 5 minutes or so.

Step 3

Take the pot off the heat and leave it covered for 5 minutes. This will help the sauce thicken up a bit. When you’re ready to serve, sprinkle crushed peanuts and fresh cilantro on top for a nice finishing touch.