Thai chicken noodles are a delicious specialty originating from Thailand, where the cuisine uniquely combines intense flavors and fresh aromas. This dish is locally known as "Pad Thai," and although the more traditional version is usually prepared with shrimp or tofu, the chicken variant is very popular both in homes and restaurants. In other Latin American countries, this dish may have similar names, such as "noodles in the Thai style" or simply "chicken pad Thai," adapting to local tastes but always respecting the essence of the mix of sweet, salty, and spicy that characterizes Thai cuisine. Its history dates back to the era of World War II, when the Thai government promoted the consumption of rice noodles to reduce rice consumption, adapting the recipe to accessible ingredients. Today, it is a dish recognized worldwide for its flavor and quick preparation.
Thai chicken noodles
How to Make Thai Chicken Noodles
To begin this recipe, it is essential to marinate the boneless, skinless chicken breasts in white wine for 30 minutes. This technique will help the chicken achieve a softer texture and a deeper flavor.
In a small skillet, sauté the garlic and chopped shallots in 3 tablespoons of oil until they are crispy, then drain them and reserve the resulting oil for the next step.
Boil the rice vermicelli noodles for 2 minutes until they are soft, and then drain them thoroughly to avoid excess water.
Mix the freshly drained noodles with the oil left from the garlic and shallots so they are infused with that delicious flavor.
Grind the dried red chilies and in a hot wok, add 1 tablespoon of oil to fry the chilies for 1 minute, until their aroma softens and releases their characteristic flavor.
Add the marinated chicken along with the wine and the sliced dried Chinese mushrooms, stir-frying the mixture for 3 minutes so it cooks evenly.
Add the shrimp and heat the entire mixture completely, making sure all the ingredients are well incorporated.
Incorporate the tomato paste, 2 tablespoons of sugar, and nam pla (fish sauce), ingredients that will provide the balance between sweet, salty, and a touch of umami.
Add the bean sprouts and fresh basil leaves, stirring for 2 minutes to mix all the flavors without losing the freshness of the herbs.
Finally, add the noodles and mix carefully to integrate all the ingredients.
For the finishing touch, garnish with the previously prepared crispy garlic and shallots, plus chopped peanuts that will add a crunchy texture and extra flavor to the preparation.
Ingredients (16)
- Boneless
- Skinless Chicken Breasts
- White Wine
- Oil
- Garlic Cloves
- Shallots
- Vermicelli Rice Noodles
- Dried Red Chilies
- Dried Chinese Mushrooms
- Shrimp
- Tomato Paste
- Sugar
- Nam Pla
- Bean Sprouts
- Basil
- Peanuts
Instructions (27 steps)
- 1 Marinate the chicken in wine for 30 minutes
- 2 In a small skillet
- 3 sauté the garlic and shallots in 3 tablespoons of oil until crispy
- 4 Drain
- 5 reserving the oil
- 6 Boil the rice vermicelli noodles for 2 minutes
- 7 Drain
- 8 Mix with the garlic oil
- 9 Grind the red chilies
- 10 In a wok
- 11 heat 1 tablespoon of oil and fry the chilies for 1 minute
- 12 until the aroma softens
- 13 Add the chicken and wine
- 14 and the sliced shiitake mushrooms
- 15 Stir-fry for 3 minutes
- 16 Add the shrimp
- 17 Heat through
- 18 Add the tomato paste
- 19 2 tablespoons of sugar
- 20 and nam pla
- 21 Add the bean sprouts and basil
- 22 Stir for 2 minutes
- 23 Add the noodles
- 24 Mix
- 25 Garnish with garlic
- 26 shallots
- 27 and peanuts