Thai style tomato and strawberry dressing
Dressing in this salad plays a major role. Tomatoes are also required, but strawberries can be replaced with peaches, apricots, plums or currants. INGREDIENTS 4–5 ripe Uzbek tomatoes 200 g…

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Thai cuisine
Personal experience is perhaps the most valuable information in any field. Cooking, and especially national cuisine, is no exception. Let's look at Thai cuisine through the eyes of Denis Gromov.…

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Rice cakes
Delicious rice cakes will appeal to lovers of Asian cuisine. They are great as a side dish for soup instead of bread and are ideal for those who cannot eat…

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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.

Thai prawns on the grill
The idea of ​​Thai cuisine is based on a balance of tastes. Sweet (cane sugar, coconut milk), spicy (chili pepper, ginger), salty (fish sauce and soy sauce) and sour (lemongrass,…

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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 appetizer (MIANG KUM)
One of the most popular snacks in Thailand, it is cooked everywhere, in different versions. Dried shrimp is often used in the recipe. Serve a snack on the leaves of…

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