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Prep time
15 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
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
Ingredients
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2 tablespoons
olive or coconut oil
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1
medium yellow onion, thinly sliced (about 2 cups)
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6 ounces
cremini or button mushrooms, sliced
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2 tablespoons
red curry paste (use 3 tablespoons for added flavor)
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1 tablespoon
minced fresh ginger
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2
cloves garlic, minced
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1 pound
boneless, skinless chicken, cut into bite-size pieces
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12 ounces
cherry or grape tomatoes, halved or quartered if large
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3 cups
low-sodium chicken broth*
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1
(13.5-ounce) can coconut milk (I used light)
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2 tablespoons
fish sauce (like Red Boat)
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2 tablespoons
freshly squeezed lime juice
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1 tablespoon
honey or firmly packed brown sugar
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12 ounces
linguine (I used brown rice linguine for GF**)
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1 cup
fresh spinach, packed and roughly chopped
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for serving:
fresh cilantro and/or basil, sliced scallions, peanuts, and/or sriracha sauce
Directions
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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.
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Pour in the chicken broth, coconut milk, fish sauce, lime juice and honey. Stir to blend, and then add the noodles.
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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.
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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.
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Notes:
*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.
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