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.

Share: