Inspired by Martha Stewart's iconic One-Pan Pasta, I packed my bags and traveled from Italy to southeastern Asia - because who doesn't love a good Thai curry noodle dish? The ease of cooking the meal in a single pan simply adds to its homey yet oh so flavorful appeal. In an effort to provide a viable alternative for gluten-free diners, I tested this recipe with brown rice noodles, which naturally mesh with the Asian theme anyway. My taste testers scored these noodles nearly as high as "regular" pasta and also enjoyed a slightly soupier version simply made by adding additional broth. —Ann Fulton
olive or coconut oil
medium yellow onion, thinly sliced (about 2 cups)
cremini or button mushrooms, sliced
red curry paste (use 3 tablespoons for added flavor)
minced fresh ginger
cloves garlic, minced
boneless, skinless chicken, cut into bite-size pieces
cherry or grape tomatoes, halved or quartered if large
low-sodium chicken broth*
(13.5-ounce) can coconut milk (I used light)
fish sauce (like Red Boat)
freshly squeezed lime juice
honey or firmly packed brown sugar
linguine (I used brown rice linguine for GF**)
Heat the oil over medium heat in a very large skillet (14-inch is good; you should be able to lay the linguine flat). Add the onions and mushrooms and sauté until softened and starting to turn golden, 5-7 minutes. Stir in the curry paste, ginger and garlic, give it a stir and then add the chicken. Sauté until the mixture is fragrant and the chicken is partially cooked, 2-3 minutes. Add the tomatoes and cook for another minute or so.
Pour in the chicken broth, coconut milk, fish sauce, lime juice and honey. Stir to blend, and then add the noodles.
Bring to a boil over high heat and cook, stirring and turning pasta frequently with tongs or a fork, until the pasta is al dente and much of the liquid has been absorbed (a little soupiness is good), about 8-10 minutes. Stir in the spinach in the final minute or two. Tip: If you notice the noodles seem to cling to the bottom of the pan as they continue to absorb the liquid, reduce the heat to medium-high and simply keep stirring. Taste for doneness a little early and then regularly until your noodles are perfectly cooked.
Divide among bowls and garnish with a sprinkling of chopped fresh cilantro and/or basil, sliced scallions, peanuts and/or a drizzle of sriracha sauce.
*I like to start with a quart-size box of broth. That way there’s extra to thin any leftovers or if you simply prefer your noodles to be a little soupier.
**If using rice noodles, check the cooking time on the package and adjust the time noted in the recipe if your package stipulates something different. I tested this recipe with brown rice noodles that called for a cooking time of 7-10 minutes, and found 9 minutes was just about right.