One Pot Pad Thai
This one-pot recipe offers a simplified take on Pad Thai, utilizing linguine pasta for a unique texture. It combines vegetables like bell pepper, onion, and edamame with a savory sauce made from broth, peanut butter, soy sauce, fish sauce, rice vinegar, and sriracha. Ideal for a quick weeknight meal, this dish minimizes cleanup while delivering a flavorful, noodle-based experience. Garnish suggestions are key for optimal enjoyment.
Equipment
- 1 Large Pot or Dutch Oven Essential for one-pot preparation
- 1 Chef's knife For chopping vegetables and aromatics
- 1 Cutting Board
- 1 Measuring Spoons and Cups
- 1 Wooden Spoon or Spatula For stirring and preventing sticking
Ingredients
Main
- * 4 1/4 cup vegetable broth chicken broth work too
- * 2 tbsp olive oil
- * 12oz linguine pasta
- * 4 clove garlic
- * 1tsp ginger fresh grated
- * 1 sliced bell pepper
- * 1 cup onion diced
- * 1 cup frozen edamame
- * 2 tbsp crunchy peanut butter
- * 1 tbsp low sodium soy sauce
- * 1 tbsp fish sauce
- * 1 tbsp rice vinegar
- * 1 heaping tsp sriracha sauce (very conservative if you like it spicy
Instructions
- Prepare all vegetables: finely mince garlic and grate ginger. Slice bell pepper and dice onion.
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add diced onion and bell pepper, sauté until softened, about 3-5 minutes.
- Stir in minced garlic and grated ginger, cook for another minute until fragrant.
- Pour in vegetable broth and bring to a gentle simmer.
- Whisk together peanut butter, soy sauce, fish sauce, rice vinegar, and sriracha in a small bowl to create the sauce.
- Add the linguine pasta directly to the simmering broth in the pot, then pour in the prepared sauce mixture.
- Stir well to combine everything. Reduce heat to medium-low, cover, and cook for about 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
- Stir in the frozen edamame during the last 2-3 minutes of cooking, allowing them to heat through.
- Remove from heat, stir one last time, and serve immediately, garnished as desired.
Notes
The use of linguine diverges from traditional Pad Thai rice noodles; be aware it will yield a chewier, less authentic texture. For a closer experience, consider flat rice noodles adjusted for the one-pot method (e.g., soaking instead of boiling separately). The sauce base is simple; for more authentic depth, incorporate a touch of brown sugar or palm sugar and a splash of fresh lime juice at the end. Tamarind paste is also a cornerstone of traditional Pad Thai flavor, but may complicate the "one-pot" simplicity. While convenient, monitor liquid levels closely to prevent the pasta from becoming mushy or the dish too dry. Add extra broth sparingly if needed. Fresh garnishes like crushed peanuts, chopped cilantro, bean sprouts, and lime wedges are crucial for adding contrasting textures and vibrant freshness, elevating the finished dish significantly.