Thai seafood curry soup
A soup with which you can impress your friends and more! INGREDIENTS 150 ml coconut milk 150 ml cream 22% fat 1 tbsp. l yellow curry paste 1 PC. (stick)…

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Cooking in Thai!
Three popular Thai dishes: Tom Yam soup, curry chicken and banana flat cakes are offered to be prepared by Maxim Kolomatsky, the chef of Shikari restaurant. It turns out a…

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Thai rice soup with egg
In Thai cuisine, many different spices and spices are used, and they are known to have a warming property. Try to make such a soup in the Thai manner. INGREDIENTS…

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Classic Thai Food – Pad Thai with Chicken

Pad Thai is a classic Thai dish. Prepared from fried rice vermicelli with vegetables and aromatic sauce. Most often pad thai is made with chicken or pork, although in the original version, meat is not added to pad thai. We offer our option – with chicken breasts and pomelo.
STEP-BY-STEP COOKING RECIPE
Step 1
Add boiled rice noodles. Let it soak while you cook the other ingredients. Cook for 7-10 minutes: the noodles should become soft but remain firm. Remove from heat and rinse noodles with cold water.Step 2
Cut the breasts into thin slices across the fibers. Put the chicken in a small bowl. For marinade, dilute starch in soy sauce, add finely chopped garlic. Pour the marinade over the chicken, mix thoroughly and set aside.
Step 3
Preheat the wok or ordinary large frying pan over medium heat. 1-2 tbsp. l vegetable oil. Fry on it chopped thin strips of chili pepper for half a minute, so that it only gives flavor. Add chicken to the pan with the marinade and fry for 30 seconds – 1 minute. If the liquid has evaporated during this time, add a little chicken broth (2 tbsp. L.) So that the chicken does not turn out to be dry. Fry the chicken for about 5-8 minutes until cooked, adding a little broth to prevent the breast from getting dry.
Step 4
Add the noodles to the chicken and pour pad Thai sauce. Using two spatulas or wooden spoons, mix and fry the noodles for 1-2 minutes. Be careful not to break the noodles. If the pan is dry, move the noodles to the wall and add a little oil (do not add broth, otherwise the noodles will become too soft).
Step 5
Add bean sprouts, broken into small pieces of pomelo, season with pepper. Continue stirring for another minute until the noodles are ready. Try it, add fish sauce to taste. Mix thoroughly.
Step 6
Put the noodles on a serving plate. Sprinkle generously with cilantro, green onions and crushed nuts. Drizzle with lime juice.

Yellow curry with Thai eggplant, mini corn and bok choy cabbage
INGREDIENTS Base for yellow curry - 130 g Thai eggplant - 25 g Mini Corn - 2 g String Beans - 2 g Bok choy mini salad - 15 g…

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Blue Tea and Galangal: New Thai Bar Neon Monkey
A small evening bar occupied a two-level space in the courtyards of Bolshaya Dmitrovka. On the ground floor there is a spacious contact bar, on the second floor there is…

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Thai soup "Burning Sun"
INGREDIENTS Chicken broth (from breasts) - 1 liter Half lime juice Shallots - 1 pcs. Lemon grass - 20 g Curry - 1 tsp Zira - 0.5 tsp Chili pepper…

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Thai salmon ceviche with papaya and avocado
INGREDIENTS avocado 120 g papaya 120 g salmon fillet 360 g cilantro 24 g chili pepper 4 g soya dongu 200 ml fish sauce 400 ml tabasco 40 ml lime…

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