Thai One Pot Recipes
ONE-POT PAD THAI RECIPE BY TASTY
Here's what you need: pad thai noodle, sesame oil, eggs, chicken breast, shallot, pad thai sauce, bean sprout, peanuts, green onion, fresh cilantro
Provided by Tasty
Categories Dinner
Yield 4 serving
Number Of Ingredients 10
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!
Nutrition Facts : Calories 636 calories, Carbohydrate 79 grams, Fat 23 grams, Fiber 3 grams, Protein 26 grams, Sugar 25 grams
ONE POT PAD THAI
Pad Thai is a one-pot dish made with flat rice noodles, chicken or shrimp, bean sprouts, and a sweet-savory sauce. It's healthy and easy to make!
Provided by Subhasmita Panigrahi
Categories Main Dish
Time 30m
Number Of Ingredients 17
Steps:
- Mix all the ingredients for Pad Thai sauce in a bowl. Set aside.
- Start by soaking the rice noodles in hot water for about 10 minutes. Then drain and set aside.
- While the noodles are soaking, heat a heavy bottom pan or a wok over high heat. Add a tablespoon of oil.
- Add shrimps to the pan and stir for about 2 minutes. The shrimps will start to change color and look pink. Remove from the pan to a bowl for later.
- Beat two eggs with a pinch of salt. Add beaten eggs to the same pan. Toss eggs to until almost cooked and scrambled. Remove to a bowl for later.
- Add remaining 2 tablespoons oil to the pan. Add minced garlic and cook (about 30 seconds) until it is fragrant.
- Toss in red bell pepper and stir it for 30 seconds.
- Add cooked shrimps back to the pan along with soaked rice noodles. scrambled eggs, bean sprouts, and half of the roasted peanuts.
- Pour in the sauce and using tongs or a spatula toss until everything is combined.
- Top with remaining roasted peanuts, chopped cilantro, and serve with lemon wedges.
Nutrition Facts : Calories 601 kcal, Carbohydrate 75 g, Protein 22 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 231 mg, Sodium 1915 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving
THAI STYLE ONE-POT
Southeastern Asian cooking at its one-pot best: pork and bell peppers quickly combine with rice, chile sauce, cilantro, and lime for all the flavors.
Provided by JonSnyde
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Add pork and cook until browned, 7 to 10 minutes. Drain and discard grease.
- Add peppers to the saucepan with the pork. Cook until starting to soften, about 3 minutes. Stir in broth, rice, soy sauce, and chile-garlic sauce and bring to a boil. Reduce heat and simmer until rice is tender, about 20 minutes.
- Remove saucepan from heat. Stir in snow peas, scallions, cilantro, and lime juice. Let stand 5 minutes.
Nutrition Facts : Calories 472.2 calories, Carbohydrate 45.8 g, Cholesterol 76.6 mg, Fat 19.4 g, Fiber 3.2 g, Protein 26.1 g, SaturatedFat 6.5 g, Sodium 994.5 mg, Sugar 4.8 g
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4.4/5 (26)Total Time 28 minsCategory SoupCalories 1776 per serving
- Dice tofu, garlic, and green onions. Add them to a saute' pan along with sesame oil. Sauté on med-high heat until tofu slightly starts to turn a golden color.
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5/5 (58)Category Dinner
- In a large sauté pan over hight heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt, and immediately turn the heat to medium-low. Stir every so often, and cook until the onions soften and begin browning at the edges, about 5 minutes.
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- Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until onions are coated in the spices, about a minute. Add the tomatoes, and stir until they just begin to soften, about a minute. Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce and brown sugar and bring to a simmer. (Note: A number of people have had issues with this being too liquidy, so I’ve reduced the amount of water from 2 empty cans to one… hope this solves the issues.).
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- Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
CHICKEN PAD THAI (ONE POT) | ONE POT RECIPES
From onepotrecipes.com
Cuisine Chinese, ThaiTotal Time 30 minsCategory Main CourseCalories 460 per serving
- Prepare the noodles, according to the box instructions and keep aside. (Optional: Spray some oil to prevent them from sticking together).
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ONE POT PAD THAI - A PERFECT EASY WEEKNIGHT DINNER
From yummyaddiction.com
5/5 (7)Total Time 30 minsCuisine ThaiCalories 437 per serving
- To make the sauce, first mix the fresh lime juice and brown sugar in a small bowl. Now add the rest of the sauce ingredients and stir well to combine. Set aside.
- Lightly season the shrimp with salt and pepper. In a large skillet, heat 1 tablespoon olive oil and cook 1-2 mins per side until cooked through. Set aside. Wipe out the skillet with paper towel.
- Fill the same skillet with water, cover, and bring to a boil. Add the rice noodles and cook for about 4 minutes, until barely tender. Drain and discard all the water. Set aside.
- In the same skillet, heat the remaining 2 tablespoons olive oil and add half of the green onions and all the garlic. Saute for about 30 seconds and add the eggs. Scramble them into the onion and garlic mixture just until clumps form.
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From realhousemoms.com
3.6/5 (19)Total Time 45 minsCategory Main DishCalories 430 per serving
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From aheadofthyme.com
5/5 (2)Total Time 1 hrCategory ChickenCalories 537 per serving
- Combine chicken breasts with marinade ingredients (yogurt, oil, paprika, salt and pepper) in a mixing bowl. Stir well with a spatula to coat the chicken well. Cover with cling wrap and refrigerate for at least 30 minutes or overnight.
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From foodandwine.com
5/5 Servings 4
- 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.
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- Place the quinoa, the vegetable broth, the coconut milk, the diced tomatoes, the red curry paste, and the curry powder in a large pot and stir well. Cook on medium heat (without a lid).
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From yourcupofcake.com
5/5 (2)Estimated Reading Time 2 mins
- 1. Place all pasta ingredients in a large pot and bring to a boil. Reduce to a simmer and cook for 10 minutes or until the pasta is al dente. Cover during cooking if you want to keep more liquid.
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Servings 4Estimated Reading Time 7 mins
- Heat up some oil in a large dutch oven pot over medium heat. Add in the chopped onion and cook for a few minutes, until soft and translucent Then add the minced garlic and cook for one minute longer. Add in the Thai curry paste and stir. Then add in the coconut milk, fish sauce, coconut sugar and lime leaves. Give that a stir and bring to a boil. Reduce the heat and simmer for a few minutes.
- Add in the chicken and cook for about 2 minutes, then add in the broccoli. Cook for 4 to 5 minutes, and simmer uncovered until the chicken is cooked through and the broccoli is softer, but still crunchy and crisp.
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From myrecipes.com
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- 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.
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