8 Easy International Meals Ready in Under 1 Hour

Cook 8 international meals at home. Each for 4 servings. All under 1 hour total.

Meal	Origin	Prep	Cook	Total
Pad Thai	Thailand	15m	10m	25m
Butter Chicken	India	10m	25m	35m
Shakshuka	Tunisia	10m	20m	30m
Bibimbap	Korea	15m	15m	30m
Chicken Enchiladas	Mexico	15m	25m	40m
Teriyaki Salmon	Japan	10m	15m	25m
Arroz con Pollo	Spain	15m	30m	45m
Bobotie	S. Africa	20m	35m	55m

Use pantry staples. Basic pans only.

My Story: In Bangkok, a vendor flipped noodles over fire. The lime tang stuck with me. I recreated it stateside. These 8 bring that memory to my table weekly.

1. Quick 25-Min Pad Thai (Thailand)

Tangy noodles with shrimp.

Prep: 15 min | Cook: 10 min | Total: 25 min | Serves: 4

Ingredients

1. 8 oz rice noodles
2. 2 tbsp oil
3. 2 eggs beaten
4. 8 oz shrimp peeled
5. 2 garlic cloves minced
6. 1 cup bean sprouts
7. 3 scallions sliced
8. 1/4 cup peanuts crushed
9. 2 tbsp tamarind paste
10. 2 tbsp fish sauce
11. 2 tbsp sugar
12. 1 tbsp lime juice

Steps

1. Soak noodles in hot water 10 min. Drain.
2. Heat oil in wok. Scramble eggs 1 min. Push aside.
3. Add shrimp garlic. Cook 2 min.
4. Toss in noodles sauce ingredients. Stir 3 min.
5. Mix in sprouts half scallions 1 min.
6. Serve topped with peanuts scallions.

2. Creamy 35-Min Butter Chicken (India)

Juicy chicken in tomato gravy.

Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4

Ingredients

1. 1 lb chicken thighs cubed
2. 2 tbsp oil
3. 1 onion chopped
4. 2 garlic minced
5. 1 tbsp ginger grated
6. 1 cup tomato puree
7. 1 cup heavy cream
8. 2 tbsp butter
9. 1 tsp garam masala
10. Salt

Steps

1. Heat oil. Brown chicken 5 min. Remove.
2. Saute onion garlic ginger 3 min.
3. Add puree. Simmer 10 min.
4. Stir cream butter garam masala.
5. Return chicken. Cook 7 min.

3. 30-Min Shakshuka Eggs (Tunisia)

Eggs in spicy tomato.

Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 4

Ingredients

1. 2 tbsp oil
2. 1 onion diced
3. 1 bell pepper diced
4. 3 garlic minced
5. 1 tsp cumin
6. 28 oz tomatoes canned
7. 8 eggs
8. 1/2