Best 7 Thai One Pot Recipes

ONE POT THAI-STYLE RICE NOODLES

Steps:

• 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.

ONE-POT PAD THAI RECIPE BY TASTY

Steps:

• Cook the noodles according to the package instructions.
• Toss with 1 tablespoon of sesame oil and set aside.
• Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
• Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
• Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
• Pour in the pad Thai sauce and toss to coat.
• Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
• Dish up and garnish with extra peanuts, green onions, and cilantro.
• Enjoy!

ONE-POT THAI PEANUT CHICKEN PASTA

Steps:

• In very large stock pot, heat chicken broth and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated.
• Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened.
• Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.

ONE-POT THAI TURKEY AND RICE

Steps:

• Combine lime juice, 1 to 2 tablespoons fish sauce, and brown sugar in a bowl; stir until sugar is dissolved, then stir in 1/2 cup shallots.
• Heat oil in a large high-sided skillet over medium-high. Add turkey, ginger, garlic, and remaining 1 3/4 cups shallots. Cook, stirring to break up turkey, until browned, about 9 minutes. Add rice; cook, stirring, 1 minute. Add remaining 1 tablespoon fish sauce, scraping up browned bits from bottom of pan.
• Add coconut milk, red peppers, 1 1/2 teaspoons salt, and 1 1/4 cups water. Bring to a simmer (do not let boil); cover. Lower heat and gently simmer, stirring occasionally, until rice is tender, about 15 minutes.
• Toss tomatoes and herbs with dressing in a large bowl; season with salt. Serve over rice, spooning dressing from bottom of bowl over top.

SPICY THAI ONE POT

Steps:

• Combine water, soy sauce and cayenne pepper. Heat large wok or fry pan over high heat (Spray with cooking spray if using a "drier meat" like poultry). Add meat and stir fry for 4-5 minutes or until browned.
• Add bell pepper. Stir fry for one more minute.
• Mix in rice and soy sauce mixture. Bring to a boil, then reduce heat, cover and simmer for 20 minutes or until liquid is absorbed.
• Mix in green onions and cilantro. Serve.

ONE-POT CHICKEN PAD THAI RECIPE - (4.6/5)

Steps:

• Heat water and chicken stock in a large stockpot and bring to a boil. Reduce heat to medium and add in peanut butter, soy sauce, honey, chili sauce, oil, garlic, red pepper and ginger, and stir until everything is evenly combined. Rinse rice noodles under water, then break them in half and submerge completely in boiling stock. Add carrots, green or yellow pepper and half of green onions to the pot, and reduce the heat to medium-low. Cook for 12-15 minutes or until everything is tender and the sauce has thickened. Remove pot from heat and stir in chicken and lime juice. Garnish with remaining green onions and serve hot.

THAI ONE-POT

Steps:

• In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
• Add the pork to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 3/4 teaspoon salt, and the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
• Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in the scallions, radishes, cilantro, and lime juice.