My neighbor and good friend Sarah had been raving about this recipe for awhile. She said she made it often and it was so easy and good! I made it last week and she was right, it was super easy and so delicious. You literally can make this in just one pot. I doubled the dressing from the original recipe but we are sauce people and like a lot of sauce! I linked to the original recipe below but it calls for 2 tablespoons of everything versus my 4 tablespoons. This was such an easy weeknight meal, we will definitely make again! Enjoy!

O N E P O T P A D T H A I (via Tasty)

Rice noodles

1 Rotisserie Chicken shredded, or you can cook your own meat

2 eggs

1 small shallot diced

1 garlic clove minced

2 tablespoons sesame oil, divided

4 tablespoons fish sauce

4 tablespoons soy sauce

4 tablespoons rice wine vinegar

4 tablespoons brown sugar

juice of 2 limes

2-3 tablespoons siriacha (depends on how spicy you want it)

bean sprouts

chopped green onions

cilantro

chopped peanuts

Cook noodles according to the package. Drain and set in a bowl and toss with a tablespoon sesame oil.

In a bowl whisk together soy sauce, fish sauce, rice wine vinegar, brown sugar, lime juice and siriacha and set aside

Add 1/2 teaspoon sesame oil to pan and scramble 2 eggs. Remove from pan and set eggs in a bowl once cooked through.

Add 1/2 teaspoon sesame oil to pan, 1 clove minced garlic, and diced shallots. Cook 2-3 minutes then add in chicken, just enough to heat it up.

Add in noodles and scrambled eggs. Toss together with chicken.

Pour dressing over mixture and toss well. You can always double the dressing if you want more sauce (which I typically do).

Add chopped green onions, cilantro and chopped peanuts to top and lightly stir. We added even more on each bowl and another drizzle of hot sauce.