Creating The Perfect Noodles And Company Thai Hot Pot At Home

Noodles & Company's Thai Hot Pot is a flavourful and filling dish that can be easily made at home. It is a type of hot pot, a communal meal where guests cook their own food in a simmering pot of broth placed in the middle of the table.

To make Noodles & Company's Thai Hot Pot, you will need a base of chicken stock infused with Thai ingredients such as ginger, lemongrass, and coconut milk. You can then add in your choice of noodles, meat, and vegetables. Some possible ingredients include baby bella mushrooms, green onions, red bell pepper, shrimp, and pork.

The beauty of hot pot lies in its versatility, so feel free to get creative with your ingredients and add extra spices, vegetables, or proteins of your choice. Enjoy the process of cooking and sharing this delicious and nourishing meal with your family and friends!

Choosing your ingredients: vegetables, meats, tofu, and noodles

The fun of hot pot is that you can choose from a wide variety of ingredients to cook in the broth. Here are some ideas for vegetables, meats, tofu, and noodles to include in your Thai hot pot:

Vegetables

When it comes to vegetables, the sky's the limit! Choose vegetables that pair well with Asian flavours. Here are some options:

• Leafy greens such as spinach, baby bok choy, kale, watercress, and chopped Napa cabbage
• Mushrooms like oyster, brown, enoki, shiitake, and king trumpet mushrooms
• Onions such as green onions, sliced red or sweet yellow onions
• Bell peppers or spicy peppers
• Baby corn
• Garnishes like Thai basil, cilantro, and mint
• Chrysanthemum greens
• White button mushrooms
• Pumpkin or kabocha squash

Meats

For meats, thinly sliced options are best as they will cook quickly in the broth. Here are some popular choices:

• Beef, especially fatty cuts like ribeye, brisket, or short ribs
• Pork, such as pork belly, shoulder, or ribs
• Lamb
• Goat
• Chicken
• Shrimp, crab, or fish
• Squid/cuttlefish/calamari
• Meatballs, such as Asian beef meatballs

Tofu

Tofu is a great option for hot pot, and you can choose from a variety of types:

• Fried tofu
• Firm or extra firm tofu
• Soft, medium, or firm fresh tofu

Noodles

You can use a variety of noodles for hot pot, depending on your preference. Here are some options:

• Vermicelli rice noodles
• Egg noodles
• Ramen noodles
• Rice noodles (similar to those used in Pho)
• Udon noodles (for a Japanese-style hot pot)
• Glass noodles (for a Chinese-style hot pot)

Preparing your broth: chicken, bone, or vegetable stock with Thai flavours

The broth is the base of your hot pot, so it's important to get it right! Here are some tips and instructions for preparing a delicious Thai-style broth using chicken, bone, or vegetable stock.

Chicken Stock

For a flavourful chicken stock, you'll need about 2 lb of chicken bones. Start by removing any large chunks of fat from the bones, then add them to a large pot and cover with water. Bring the water to a simmer over high heat, then reduce the heat to maintain a gentle simmer for about 45 minutes. This process will draw out the flavour from the bones and create a rich, savoury base for your hot pot.

After simmering, use a spoon to skim off any scum, foam, or fat that has floated to the top. This will give your broth a cleaner, more delicate flavour.

Next, add your aromatics: smash 5 cloves of garlic, peel and slice a 4-inch section of daikon (or use an onion), add 2-3 cilantro roots (or 8 stems), and crush 1/4 tsp of white peppercorns. You can also add 2 stalks of lemongrass, cut into chunks, for extra fragrance. Simmer the stock with these ingredients for another hour, allowing the flavours to infuse.

Finally, use a wire skimmer or a colander to remove the bones and aromatics. Your chicken stock is now ready to use as a base for your hot pot!

Bone Broth

Thai bone broth is cooked for a shorter time than Western bone broths, resulting in a lighter, clearer broth. Start by placing 3-5 lb of chicken, pork, or beef bones in a stockpot and cover with water by about 1-2 inches. Bring the water to a boil and skim off any scum that rises to the surface.

Reduce the heat to a very gentle simmer and add the remaining ingredients: 2 stalks of lemongrass (bruised and cut into 2-3 inch pieces), a 1-inch piece of galangal or ginger (sliced into rounds), 4-5 cloves of garlic, 2-3 scallions (or 1 onion or 2-3 shallots), 2-3 sprigs of cilantro with roots (if possible), 1 teaspoon of black or white peppercorns, and 2-3 stalks of Chinese celery or regular celery.

Simmer the bone broth for 1-4 hours for chicken and pork, or 2-4 hours for beef. This shorter cooking time will result in a broth that is not gelatinous, which is typical for Thai broths.

After simmering, let the broth cool for a few hours, then strain the bones and other ingredients. Your bone broth is now ready to use as a base for your hot pot!

Vegetable Stock

While there isn't a specific recipe for Thai vegetable stock, you can follow a basic vegetable stock recipe and add Thai aromatics and seasonings. Start by sautéing some onion, garlic, and ginger in a large pot. Then, add water and bring it to a boil.

Next, add vegetables such as carrots, celery, and any Thai ingredients you'd like—lemongrass, galangal, Chinese celery, shallots, cilantro roots, and kaffir lime leaves are all great options. Simmer the stock for 30 minutes to an hour, then strain out the vegetables.

Your vegetable stock is now ready to use as a base for your Thai hot pot! Adjust the seasoning to your taste and feel free to experiment with different ingredients to create a unique and delicious broth.

Cooking order: bulkier items first, then meat, and finally leafy greens

To make a Thai hot pot similar to the one from Noodles & Company, you'll need to gather a variety of ingredients, including a broth, proteins, vegetables, and noodles.

For the broth, you can use chicken stock infused with Thai ingredients like ginger, lemongrass, and coconut milk.

For proteins, thinly sliced beef or pork is a popular choice, but you can also use chicken, seafood, or tofu.

When it comes to vegetables, bulkier items like starchy vegetables (pumpkin, corn, or sweet potato slices) should be cooked first, followed by leafy greens such as spinach, bok choy, kale, or cabbage. Mushrooms are also a great addition to your hot pot.

Finally, for noodles, you can use rice noodles, udon noodles, or even ramen noodles.

Now, let's talk about the cooking order. Here's a suggested timeline:

• Start by cooking the bulkier and starchy vegetables first. This includes items like pumpkin, corn, or sweet potato slices.
• Next, add your choice of protein. If using meat, thinly slice it beforehand to ensure quick cooking. You can also use seafood or tofu.
• Once the proteins are cooked, it's time to add the leafy greens. Options include spinach, bok choy, kale, or cabbage.
• Finally, add your chosen noodles. It's important to note that noodles should be added last, as they tend to soak up a lot of liquid and can get overcooked if added too early.

Remember, the beauty of a hot pot is its versatility, so feel free to adjust the ingredients and cooking order to your preference!

Dipping sauces: soy sauce, hoisin sauce, or a homemade mix

Thai hot pot is a fun and interactive meal to share with family and friends. Guests can cook their own food and make their own dipping sauces. Here are some ideas for dipping sauces to accompany your Thai hot pot:

Soy Sauce

A simple soy dipping sauce can be made with soy sauce, sesame oil, freshly chopped garlic, thinly sliced green onions, and optional chili peppers. Adjust the quantities to taste.

Hoisin Sauce

Hoisin sauce is another popular option for Thai hot pot. You can add a bit of homemade chili oil for an extra kick.

Homemade Mix

For a more complex sauce, you can make a mixture of shriacha sauce, tamari (soy) sauce, lime juice, sesame oil, garlic, and a pinch of sugar. This sauce is perfect for those who like it spicy.

Other Options

Other dipping sauces that can be used for hot pot include sesame sauce, Thai peanut sauce, and oyster sauce. You can also provide a variety of sauces and let your guests mix and match to create their own unique concoctions.

Remember, the beauty of Thai hot pot is its versatility, so feel free to get creative and experiment with different sauces and ingredients to suit your taste preferences.

Cooking methods: use a hot pot cooker, portable burner, or cook on a stovetop

Thai hot pot is a fun and interactive way to feed a crowd. It involves cooking bite-sized or thinly sliced vegetables, meats, and other ingredients in a pot of broth, often at the table.

Hot Pot Cooker

Using a hot pot cooker is a convenient and traditional way to cook Thai hot pot. You can find portable butane gas stoves at many Asian grocery stores, and they typically come with a shallow pot that's perfect for hot pot. The pot may have a divider, allowing you to offer both regular and spicy broths. Keep in mind that you'll need to be near an outlet if you opt for an electric hot pot.

Portable Burner

If you don't have a hot pot cooker, you can use a portable burner, such as an induction cooktop or a cast-iron single burner. These burners are easy to transport and can be placed on a table or counter near an electrical outlet. Look for one with temperature control settings and a flat cooking surface for easier cleaning.

Stovetop

You can also cook Thai hot pot on a stovetop. Simply prepare your broth and bring it to a boil. Then, reduce the heat and let it simmer. You can cook the ingredients directly in the pot or transfer the broth to individual bowls for guests to cook their own ingredients. If cooking on the stovetop, be sure to use a pot that's compatible with your heat source (e.g., induction-compatible for an induction stovetop).

Frequently asked questions