It’s always great to have quick recipe in your arsenal…
We love trying to recreate some of our favorite restaurant dishes at home, but often it becomes a lot more work than we had originally anticipated. Fortunately, that’s not the case with this easy, one-pot chicken pad thai, which is a breeze to make and is packed with flavor (with the perfect touch of spice). Not only does this dish taste great, but the fact that it’s a one-pot meal makes it the perfect option to have ready in our arsenal for when we want a quick and easy dinner…. It also means fewer dishes to clean up for whomever is stuck on kitchen duty that night! Win-win!
One-Pot Chicken Pad Thai
- 12 ounces rice noodles, uncooked
- 2 cups cooked chicken, shredded or thinly sliced
- 1 cup carrots, grated
- 1 yellow or green bell pepper, thinly sliced
- 1/2 cup green onions, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2/3 cup creamy peanut butter
- 1 tablespoon chili sauce
- 1/2 lime, juiced
- 32 ounces chicken stock
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- 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.
Recipe adapted from Betty Crocker