Whip up this One Pot Thai noodles dish in a jiffy! Just a handful of ingredients and you'll be on your way to satisfying your Asian food cravings! In less than half an hour you'll have a delicious meal on the table.
One Pot Noodles are so easy! The cleanup is literally a few utensils and a pot. How's that for easy?
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Why You'll Love This Recipe
- Easy to Make - It only takes less than half and hour from start to finish!
- Family Friendly - Everyone in the family will enjoy this! It's a great way to explore different flavors and spices.
How to Make It
Here's a Pro Tip:
Don't overcook the shrimp.
- Color is key - The tell-tale sign of a cooked shrimp is when it turns from watery-looking and translucent to bright pink and white.
Here's another pro tip:
Not all curry paste is created equal. Some are spicier than others so if you want to hold the heat, use a little less!
Cook's Tips:
- Thai Paste - each paste is different. Some are spicier than others. If your family doesn't like spice look for
- Same size shrimp - Try to make sure all of your shrimp are the same size so don't mix jumbo and medium shrimp together.
- Spread them out in one layer - the only way to cook the shrimp evenly is to spread them out
- The shrimp will stick to the pan at first, but once the exterior has seared it will naturally release.
- Color is key - The tell-tale sign of a cooked shrimp is when it turns from watery-looking and translucent to bright pink and white.
FAQ:
- How long will it keep in the fridge?
- You can happily keep them in the fridge for 3 days. It's best though to eat this fresh since you can often overcook shrimp easily.
Looking for more one pot easy dinner ideas? Try my One Pot Broccoli Rice and Chicken or One Pot Mushroom Pasta
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ONE POT THAI NOODLES
Ingredients
- ½ pound shrimp peeled, deveined and tails removed
- 2 tbsp olive oil
- ¼ tsp salt
- 1 small onion thinly sliced
- 1 red pepper julienned
- 1 cup crimini mushrooms sliced
- 2 tsps sesame oil
- 1 -2 tbsp ginger minced
- 2 cloves of garlic minced
- 1-2 tbsp thai red curry paste
- 4 cups chicken stock
- 1 can coconut milk
- ¼ cup honey
- 2 tbsp coconut aminos or soy sauce
- 1 lb linguine pasta
- ¾ cup green beans cut in half
- Juice of 1 lime
Garnishes
- 2-3 scallions green parts only, thinly sliced
- ¼ cup cilantro
- ½ cup almonds sliced
- 10 leaves fresh basil thinly sliced
Instructions
- Season shrimp with salt and sear in oil on high heat for 1 minute, flip and cook 30 seconds more. Remove from pan, set aside.
- Saute onions, peppers and mushrooms in sesame oil for 2 minutes, scraping up any bits. Add in garlic, ginger and curry paste, saute for 1 minute. Add in chicken stock, bring to a boil.
- Once chicken stock is boiling, add in coconut milk and honey, bring back to a boil. Once boiling, add the pasta. Cook for 8 minutes, then add in green beans.
- Finish cooking until noodles are done, add in shrimp, stir well and turn off heat. Residual heat from the noodles will warm shrimp and finish cooking if necessary. It should be fairly saucy still at this point.
- Add in lime juice, garnishes and adjust seasoning accordingly. Allow noodles to sit in the pot for 3-5 minutes so the sauce can thicken and coat the noodles nicely (for shooting purposes don’t allow it to thicken too much best to photograph when moist)
- Stir and top with more garnish.
Video
Nutrition
What a fun way to add some culture to the boring dinner menu at home. Thanks for this easy to follow recipe.