This amount of ingredients made 3 servings. I had a large enough pepper, so I used only half for cooking. Also, depending on your taste preferences, you can add spices (for example, ginger or curry)
Put rice noodles in boiling water and cook over medium heat for 6 minutes (or as written on the package). Then remove from heat, put in a colander and rinse with cold boiled water. This is necessary so that the noodles do not stick together.
Cut the chicken fillet into slices.
Pepper cut into slices.
Peel the carrots, grate on a coarse grater.
Peel the garlic, finely chop.
Pour vegetable oil into a heated frying pan chicken fillet, fry over high heat for about 10 minutes, stirring constantly.
Add finely chopped garlic, fry for 2 minutes. Then add vegetables, fry for another 5 minutes, stirring constantly.
Put rice noodles to the chicken fillet with vegetables, add soy sauce. Mix everything well, remove from heat.
Put the dish on a plate, decorate green onion. Rice noodles with chicken fillet and vegetables are ready. Bon appetit everyone!!
From the first acquaintance with Thai cuisine, you can immediately decide for yourself whether the dinner will end with the thoughts “I tried it and that's enough”, or spicy overseas dishes will become the love of your life. I came to the second conclusion.
The national cuisine of Thailand has been developing for many centuries on the examples of Indian, Chinese, European cuisines, pulling out the best and original from each nationality grain by grain.
The main dishes of Thailand are rice, rice, noodles, seafood and vegetables. Feature of all dishes - spicy taste and bright presentation.
And now I want to share with you my favorite Thai dish national cuisine– Pad Thai. Simply put, this is rice noodles with chicken and vegetables.
Ingredients:
200 g rice noodles "FO-KHO"
2-3 fresh celery
1 red bell pepper
1 onion
1 large carrot
1 medium chicken breast(400-500 g)
Soy sauce
Starch
Sunflower oil
1 st. a spoonful of turmeric
1 st. curry spoon
Pinch of ground chili
Cut into long strips (5-7 cm each) celery feathers and carrots.
And now the incredibly appetizing aroma of overseas cuisine is already flying through the kitchen. Before serving, sprinkle our Thai a national dish green onion.
I can tell you with confidence that if you watch your figure, rice noodles are just for you. It combines excellent qualities diet menu- It is low in fat and easy to digest. And by choosing various “meat variations” for it - be it chicken, shrimp or soy - you will get a variety of dishes for every day.
Eat delicious and lose weight with pleasure!
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25.07.2014
A truly delicious dish. What could be better than rice noodles? Guess I'm about to get rotten amateur tomatoes flying at me Italian cuisine... wait, wait! I love her too! And with, and, and, and rosemary, of course. But I'm a girl, and all the girls know what's on the figure Italian pasta may not be reflected in the best light. Rice "paste" is an ingenious solution. Insanely delicious, always healthy and not so high-calorie. Along with chicken and leek ... It's really cool. If you haven't tried leeks, you're missing out. I love it, one of the most delicious, for me, vegetables. Not as sharp and bitter as ordinary onions and has its own specific taste. I can eat it raw too 🙂 This dish has, as it happened in my kitchen once, two endings of cooking: in cream or in soy sauce. In both cases, one gets delicious food but completely different. And, in fact, rice noodles can be replaced with basmati rice, which is also proven delicious. So, rice noodles with chicken and vegetables.
Ingredients
- Asian noodles - rice - 200 gr
- hen- fillet - 1 piece
- leek - 1 pc.
- mushrooms- champignons - 300 gr
- bell pepper- 1 PC
- cream- 10% - 300 ml (can be replaced with soy sauce - 2 tbsp)
- butter - optional
Cooking method
Let's start with the preparation of the products: we wash all the ingredients very well. Vegetables and herbs cannot be washed in warm water, they can “wilt” a little, as a result, the beauty of your dish will “wilt”. If the champignons after washing still do not look very beautiful, it is better to clean them by prying off the top layer of the cap with a knife. Leek should be given special attention: in its feathers, closer to the white part, often there is earth, you can make a small incision in order to easily reach hard-to-reach places.
After washing, put the chicken fillet on a paper towel and wipe it. I attach special importance to this process, because if water remains on the meat, throwing it into a hot pan with oil, it will begin to splash in all directions, and sometimes it even hurts.
I advise you to decide on the cooking option right away. If you want to cream sauce, then put a wok pan or a regular pan to heat up, add a little vegetable oil and then a little more cream. Vegetable oil must be added, because butter without it will burn and your dish will smell bad. If it is soy sauce, then you can pour a little sesame oil - for an Asian flavor. While the wok is heating, cut the chicken fillet into small, medium-length pieces.
Stir occasionally so that the pieces turn white on all sides.
Then we cut it into large strips.
We cut in circles, somewhere in half a centimeter, leeks.
Mushrooms are also cut into pieces of approximately the same size.
It may seem to you that there are a lot of vegetables, but, in fact, it is not. In the process of cooking, their size will decrease significantly.
Chicken fillet in the pan should be slightly browned.
After that, combine all the ingredients in a pan.
We mix everything well. If you cook with soy sauce, then cover with a lid and reduce the heat so that the vegetables are stewed a little and all the liquid comes out of the mushrooms, but remains in the pan. If you chose the option with cream, you can leave the lid off. Cook like this for 8 minutes.
In the meantime, I will tell you how to cook rice noodles.
Most likely, it is enough to put them in boiling water for a few seconds, but your rice noodles may need to be boiled longer. Read the package, it says exactly how to cook rice noodles. And don't forget to salt the water!
And in time to remove from the fire, of course.
Back to chicken and vegetables. Salt, pepper, add the necessary spices. If you decide to cook in soy sauce, then it is better not to add salt and add only pepper, because this sauce is already extremely rich in flavors and aromas. You can add some garlic, chili pepper or ginger. Spicy for your taste. And if it is a creamy sauce, add salt, and pepper, and marjoram, and basil, and bay leaf, or better just Provence herbs.
Now mix everything and pour cream or soy sauce. Soy sauce does not need much, the main thing is that the products are soaked. Creamy, on the contrary, more, it will serve as gravy. For density, you can add a tablespoon of flour. Cover with a lid, bring to a boil and that's it - dinner is ready. If you made the soy sauce version, then transfer the noodles to the wok, stir and heat for another minute so that all the flavors blend and begin to harmonize.
If your choice is cream sauce, simply place the noodles on the plate and the main course on top. Rice noodles with chicken and vegetables ready! Why are there two options? It’s just that once my man and I forgot cream at the checkout in the supermarket, we had to improvise on the go. And I can honestly say that with soy sauce I like it much more 🙂 And by the way, this option will cook perfectly. Enjoy your food!
5 stars - based on 1 review(s)If you're short on time, this easy chicken and carrot rice noodle recipe will come to the rescue. The dish is prepared very quickly, it turns out quite tasty. I think that even for those who are on a diet, this dish is suitable.
If desired, spicy lovers can add pepper to taste.
To cook rice noodles with chicken and carrots, you need to take all the ingredients on the list. Their number is arbitrary.
Cut the chicken fillet into convenient pieces, I prefer smaller ones, and fry in a couple of tablespoons of vegetable oil. It is best to combine sesame and regular oil. Salt a little.
Add chopped onion and garlic. Fry until transparent. Sprinkle with ground ginger.
Pour in a tablespoon of soy sauce. Stirring, heat for a couple of minutes.
Simultaneously prepare the rice noodles. Sometimes it needs to be boiled, and sometimes just soaked in boiling water, as written on the package. Then rinse in cold water.
Add finely chopped carrots to the pan with the chicken. Pour 100 ml of water from under the noodles, close the lid and simmer until the water boils away.
Rice noodles with chicken and vegetables - a delicious and unpretentious dish inspired by Asian cuisine. As a vegetable "assortment" in the recipe, Bell pepper, cucumber and carrots, but you can use other ingredients if you wish. The main thing is to choose vegetables that are compatible with each other and contrast in color, then your dish will turn out perfect as it is. palatability, as well as visually.
Let's look at how to cook rice noodles with chicken and vegetables. And if you like this dish, we recommend you also try it. Japanese noodles.
Ingredients: 
- rice noodles - 150 g;
- chicken fillet - 200-250 g;
- bell pepper - ½ pcs.;
- carrots - 1 small;
- fresh cucumber (small) - 1 pc.;
- soy sauce - 5-7 tbsp. spoons;
- red ground pepper (hot) - to taste;
- green onions - to taste;
- vegetable oil - 2-3 tbsp. spoons.
Rice noodles with chicken and vegetables recipe
- The washed fillet, freeing from the skin and bones, cut into small pieces. We heat a thick-bottomed frying pan with a spoonful of vegetable oil and spread the chicken on a hot surface. Stirring, fry over high heat until golden brown.
- At the same time, we cook rice noodles according to the method indicated in the instructions (usually such noodles are cooked for no more than 2-3 minutes). Then drain all the liquid. Wash the cooked noodles with cold water.
- After removing all the seeds, chop the pulp bell pepper cubes 2-3 cm long. Fry in the freed pan for exactly a minute, maintaining maximum heat. As a result, the pepper slices will acquire a golden hue, but at the same time remain firm inside.
- Cut the cucumber into strips, carrots into thin strips. Fry together in the same pan, after removing the pepper from it. If necessary, add oil, but only a little so that the vegetables are fried, not stewed.
- After a minute, we put the previously fried peppers and pieces of chicken meat in a pan with cucumber and carrots.
- We add translucent noodles to the bright "assortment" of vegetables and poultry.
- Then pour in soy sauce, sprinkle almost ready meal sharp ground pepper and mix everything for 5 minutes. Salt if necessary.
- Remove rice noodles with chicken and vegetables from the heat, distribute among plates and sprinkle each portion with finely chopped green onions, serve.
An Asian-inspired dish is ready! Bon appetit!
