One-Pot Thai Pasta

This spicy pasta is packed with veggies, chicken and savory noodles and comes together in one-pot! Forget the takeout and make this instead ...your family will
thank you!

 

Directions


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1. Fill a Dutch oven or a large stockpot halfway with water. Add a little salt and bring to a boil. Add linguine or spaghetti and cook until pasta is al dente.

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2. Strain pasta and transfer to a large bowl. Add 1 tablespoon of olive oil and mix until the pasta is coated. Set aside.

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3. In a medium bowl add soy sauce, brown sugar, sriracha, ginger and lime juice. Whisk until combined. Set aside.

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4. Return pot to stove. Add remaining olive oil and heat over medium heat.

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5. Add garlic and shallots and sauté for 1-2 minutes until fragrant.

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6. Add carrots and zucchini and cook over medium-high heat for 4-5 minutes until vegetables are soft.

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7. Turn heat down to low, add pasta, and shredded chicken to pot. Pour the sauce over the top. Stir well to coat the pasta and vegetables.

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8. Stir in the sprouts and cook 1 more minute.

 
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9. Remove from heat and add the peanuts and green onions. Stir to combine.

 

One-Pot Thai Pasta

Yield: 4-6 Servings
Author:
prep time: 20 Mcook time: 20 Mtotal time: 40 M
This spicy pasta is packed with veggies, chicken and savory noodles and comes together in one-pot! Forget the takeout and make this instead ...your family will thank you!

ingredients:

  • 14 oz pound linguine or spaghetti
  • 1 rotisserie chicken, shredded
  • 3 tablespoons olive oil
  • 1 medium shallot, chopped
  • 2-3 zucchini, peeled into ribbons
  • 4-5 carrots, peeled into ribbons
  • 3 cloves garlic (minced)
  • 2 tablespoons brown sugar
  • 3/4 cup soy sauce
  • 2 tablespoons Sriracha hot sauce
  • 2 teaspoons ginger (minced)
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon white pepper
  • 2 cups bean sprouts
  • 3 green onions (chopped)
  • 1/4 cup peanuts (crushed)

instructions:

How to cook One-Pot Thai Pasta

  1. Fill a Dutch oven or a large stockpot halfway with water. Add a little salt and bring to a boil. Add linguine or spaghetti and cook until pasta is al dente.
  2. Strain pasta and transfer to a large bowl. Add 1 tablespoon of olive oil and mix until the pasta is coated. Set aside.
  3. In a medium bowl add soy sauce, brown sugar, sriracha, ginger and lime juice. Whisk until combined. Set aside.
  4. Return pot to stove. Add remaining olive oil and heat over medium heat.
  5. Add garlic and shallots and sauté for 1-2 minutes until fragrant.
  6. Add carrots and zucchini and cook over medium-high heat for 4-5 minutes until vegetables are soft.
  7. Turn heat down to low, add pasta, and shredded chicken to pot. Pour the sauce over the top. Stir well to coat the pasta and vegetables.
  8. Stir in the sprouts and cook 1 more minute.
  9. Remove from heat and add the peanuts and green onions. Stir to combine.

NOTES:

You can serve this pasta hot or cold.

If the Sriracha is too spicy, you can leave it out.

Leave out the chicken to make vegetarian.
Created using The Recipes Generator