Chicken breasts marinated in yogurt and grilled vegetables
4 chicken breasts, boneless
250 ml (1 cup) plain yogurt
2 cloves of garlic, chopped
15 ml (1 tablespoon) Dijon mustard
1 tbsp (15 mL) fresh ginger, chopped
15 mL (1 tablespoon) basil, dried
15 ml (1 tablespoon) oregano, dried
5 mL (1 teaspoon) paprika, ground
2 lemons, for juice and zest
Salt and pepper
2 red peppers, quartered (seeded)
2 yellow peppers, quartered (seeded)
500 ml (2 cups) green zucchini, cut into sections (1 inch)
1 large onion, sliced ​​(1 inch)
1/4 cup (65 mL) olive oil
30 ml (2 tablespoons) of balsamic vinegar
15 ml (1 tablespoon) fresh oregano, chopped
15 mL (1 tablespoon) garlic, chopped
1 lemon, for juice and zest
Salt and pepper
In a bowl, mix all marinade ingredients and marinate chicken for 45 minutes. Preheat the barbecue on high heat.
For vegetables, coat with oil, salt and pepper, then put in a basket and grill well on each side.
Cook the chicken on the other portion of the barbecue.
For the vinaigrette, mix all the ingredients in a bowl and pour over the grilled vegetables. Mix and season.
Serve the chicken on a bed of grilled warm vegetables.

180 g (6 oz) medium rice noodles, cooked (al dente) and chilled
45 ml (3 tablespoons) liquid tamarind (diluted in the same amount of hot water)
30 ml (2 tablespoons) sugar
30 ml (2 tablespoons) fish sauce
45 ml (3 tablespoons) of grape seed oil
350 g (3/4 lb) boneless chicken thighs, skinless and cut into strips
1 clove of garlic
1 French shallot, minced
15 mL (1 tablespoon) shrimp paste (or more to taste)
30 ml (2 tablespoons) chopped radish, chopped
2 eggs
Some chive stalks (or garlic flower), chopped
500 ml (2 cups) bean sprouts
1/4 cup (60 mL) unsalted peanuts, crushed
Neighborhoods of limes in garnish
Good to know !
→ A good Thai pad is made in less than 5 minutes of cooking. The key to success is to prepare all the ingredients in advance and cook at a very high heat.
→ For a spicier Thai pad, you can add slices of Thai bird chili with garlic and shallot.
→ You can replace the chicken with tofu, beef, pork or shrimp.
In a bowl, mix tamarind, sugar and fish sauce. Book.
In a wok, heat 2 tablespoons oil over high heat. Add the chicken strips and saute for 1 to 2 minutes, or until the chicken is cooked. Season with salt and pepper and set aside.
Return the wok to the heat and heat 1 tablespoon oil over high heat. Sweat garlic and shallot for 20 seconds, stirring frequently. Add the shrimp paste and pickled radishes and cook for 20 seconds.
Add the cooked rice noodles, the tamarind / fish sauce mixture and the chicken. Cook for 1 minute, stirring frequently. Coat the noodles well with the sauce.
Make a nest in the center of the wok and crack the eggs. Mix well to scramble the eggs.
Add chives, sprouted beans and half of the peanuts. Mix well. Remove from fire.
Divide the Thai pad into 4 plates. Garnish remaining peanuts and a few slices of lime. Serve immediately