Pad thai with chicken: ingredients and recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Spicy chicken pad thai is a traditional Asian dish invented by Thai housewives. These are thin rice noodles fried with vegetables, tofu, meat or fish. The national delicacy is usually grilled. Easy recipes and cooking secrets in this article.

Classic recipe: detailed description, photo

Why go looking for Asian restaurants and cozy eateries when you can make your own savory treat? Even picky gourmets will love this pad thai with chicken breast.

Used products:

• 220g rice noodles;
• 100g chicken breast;
• 2 chicken eggs;
• green onion, cilantro.

For sauce:

• 60ml fish sauce;
• 50ml ketchup;
• 50g sugar;
• garlic, soy sauce.

Spice the chicken with your favorite spices. Cook the meat in a wok or skillet until browned (about 6-8 minutes), set aside. Boil pad thai rice noodles in boiling water for 7-10 minutes, stirring regularly.

Whisk together all the necessary ingredients for the sauce. Crack the eggs into the hot pan (where you cooked the chicken), lightly fry, then add the meat, noodles, and spices. Pour in the sauce, mix thoroughly. Serve hot, garnished with chopped onion and cilantro sprigs.

What to cook? Asian style diet dish

Chicken pad thai is a delicious and simple delicacy that even novice cooks can handle. The homemade version of the spicy Thai appetizer is just as good as the restaurant tax!

Used products:

• 400g noodles;
• 200g bean sprouts;
• 130g chicken breast;
• 3 chicken eggs;
• 2-3 carrots;
• 60ml soy sauce;
• peanuts, green onions.

Cook thin vermicelli for 4-6 minutes. Cut the chicken into thin strips, simmer in soy sauce until tender, set aside. Add the eggs to the hot oil, "smear" over the pan. Add noodles, thin slices of carrots, meat. Stir well and serve garnished with bean sprouts, chopped peanuts and green onions.

Simple and delicious! Thai Chicken Pad Thai

This is the favorite dish of millions of gourmets from all over the world! The noodles are sweet and nutty, balanced with s alty and spicy accents. Perfect for a weekday lunch.

Used products:

• 350g thai noodles;
• 1-2 chicken breasts;
• 2 chicken eggs;
• 1 bell pepper;
• brownsugar;
• rice vinegar, fish sauce.

Pour hot water over the noodles, cook for 5-6 minutes. Heat oil in a large skillet over medium heat. Fry chicken until golden brown, set aside. Then add sweet pepper, cut into thin strips. Season with sugar, soy sauce, rice vinegar.

Pour the ingredients of the traditional dish with eggs. Fry for 3-5 minutes, constantly stirring the ingredients. If desired, additionally use lime juice, red pepper flakes, chopped garlic as spices. Combine with noodles and chicken. Serve hot.

Exquisite recipe: pad thai with chicken, shrimp

There is hardly anything better than this fragrant and satisfying treat with dietary meat and seafood! Rice noodles are the perfect side dish that goes well with not only chicken, but also vegetables.

Used products:

• 200g chicken breast;
• 125g rice noodles;
• 100g bean sprouts;
• 8 shrimp;
• 1 chicken egg.

For refueling:

• sunflower oil;
• palm sugar;
• chopped garlic;
• chili;
• soy sauce.

Cook the noodles according to package instructions. Drain and rinse the noodles under cold water. Set aside. For the Thai sauce, heat the oil in a wok over medium heat. Add soy sauce and spices, bring to a boil and simmer for 2-3 minutes.

Wok chicken 5-7minutes, shrimp - 2-3 minutes. Fry the egg separately, stirring occasionally, for 2 minutes. Add bean sprouts, boiled noodles and Thai sauce, mix thoroughly, continue cooking for another 4-6 minutes.

Thai style noodles with vegetables and dietary meat

Pad thai with chicken and vegetables is a good idea for dinner. The combination of chicken, rice noodles, crispy bean sprouts and a spicy sauce will be loved by everyone, even people who are far from Asian cuisine.

Used products:

• 480 g mixed vegetables;
• 300g chicken breast;
• 200g thai noodles;
• 140g bean sprouts;
• 60ml peanut butter;
• 2 beaten eggs;
• 2 bulbs;
• fish sauce, tamarind paste;
• brown sugar, spices.

Make rice noodles. Heat the oil in a wok and fry the chicken for 3-4 minutes until a delicious golden crust forms. Add frozen vegetable mix, cook 4-6 more minutes. Mix cooked noodles with meat and vegetables.

Move the ingredients in the wok to one side, pour in the egg, beat and mix. Combine green onions, bean sprouts with tamarind paste, fish sauce. Season with sweet sugar and spices. Serve with hot chili flakes and garnish with crushed peanuts, lime wedges and cherry tomatoes.

Thai Housewives Recipe: Chicken Vermicelli

Pad thai is not only thin rice noodles and tender chicken breast! Cooks are constantly experimenting with the recipe, adding new ingredients and fragrant ingredients during the cooking process.spices.

Used products:

• 340g whole wheat fettuccine;
• 310g green peas;
• 200 g soy cheese tofu;
• 1-2 carrots;
• 2 chicken eggs;
• 90ml soy sauce;
• 60g brown sugar;
• 50ml fish sauce;
• rice vinegar, lime juice.

Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice until smooth; set aside.

Cut the tofu into cubes, carrots into thin strips. In a large skillet or wok, fry the cheese until golden brown, set aside. Fry the carrots and peas in the remaining oil for 1-2 minutes. Cook until vegetables are crispy. Fry the eggs, stirring constantly. Mix all the ingredients of the dish, heat in a pan, seasoning generously with your favorite seasonings.

Traditional Asian dish in just 15 minutes

Chicken pad thai is popular with gourmets around the world. This is not surprising, because such a dish is easy to prepare, it contains affordable and nutritious ingredients that will saturate the body with the necessary amount of energy, vitamins and minerals.

Used products:

• 200g noodles;
• 150g chopped carrots;
• 110 g finely chopped cabbage;
• 100 g chicken fillet.

For refueling:

• 90 ml soysauce;
• 50ml fish sauce;
• 50ml rice vinegar;
• water, coconut sugar.

To prepare the dressing, thoroughly blend all ingredients in a food processor. Boil thin vermicelli in boiling water (6-8 minutes). Heat a non-stick skillet over medium heat. Add oil, fry meat 5-9 minutes, set aside.

In the same pan lightly fry the carrots and cabbage. Then add the already prepared brown rice noodles, season with the prepared sauce, mix. Serve with fragrant chicken breast, if desired, complement the Asian delicacy with chopped nuts. Serve with lemon or lime wedges.