ONE POT THAI NOODLES
Whip up these Thai noodles in less than half an hour all in one pot!
Servings 6 People
Calories 725kcal
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
Calories: 725kcal | Carbohydrates: 86g | Protein: 26g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 100mg | Sodium: 751mg | Potassium: 795mg | Fiber: 6g | Sugar: 21g | Vitamin A: 1240IU | Vitamin C: 33.7mg | Calcium: 137mg | Iron: 4.2mg