My Pad Thai with Marinated Chicken…

“Looking for a fun, fast way to get dinner on the table?

Break out your wok!”

~ Rachel Ray

Today is the Chinese New New Day.

“Kung Hei Fat Choi.”

Pad Thai; full name, kway teow pad Thai, hints at its possible Chinese origins; away meow, in Chinese, rice noodles


So let’s cook!


Marinating, or velveting as it is called in Chinese cookery, makes the chicken so tender.


The tamarind, fish paste sauce is a must for this dish.


  • 125g  instant flat rice noodles
  • 400g chicken mini fillets
  • 1 tsp tamarind paste
  • 1 1/2 tbsp fish sauce
  • 1 tsp sugar
  • 2 tbsp groundnut oil
1 banana shallots,thinly shredded
  • 1 garlic clove, minced
  • 1 red chilli, finely sliced
  • 1 spring onion, green parts sliced
  • 1 egg, beaten
  • 40g bean sprouts
  • Roasted peanuts, halved
  • Lime wedges, to serve 

    Marinade Ingredients:

  • 1 tbs rice wine vinegar
  • 1 tbs light soy sauce
  • 2 tsp sesame oil
  • 1 tsp cornflour


Slice the banana shallot, spring onion and chilli.


Mince the garlic.


Stir fry the chicken, then the onions and chilli.


  1. Cut the chicken fillets in half, put the slices in a bowl and mix them well with the rice wine vinegar, soy sauce, sesame oil and cornflour.
  2. Cover with cling film and leave to marinate for about 20 minutes.
  3. Peel and shred the banana shallot, finely slice the chilli and the spring onion
  4. Rinse and remove the roots and shoots from the bean sprouts
  5. Mix the tamarind paste, fish sauce and sugar in a small bowl and set aside.
  6. Pour boiling water over the noodles and leave to cook for 3 minutes, then drain and rinse in cold water.
  7. Heat a wok with the the oil, then lift the chicken from the marinade, stir fry and push to the side.
  8. Add the onion and chilli, and stir-fry for 30 secs, then add the minced garlic.
  9. Push the everything to the sides of the wok, then add the beaten into the centre.
  10. Keep stirring the egg for 30 secs until it begins to set.
  11. Now add the beansprouts, followed by the noodles, then pour over the tamarind sauce mixture.
  12. Toss everything together with a few dashes of soy sauce and heat through.
  13. Sprinkle on chopped chives and a handful of roasted peanuts.
  14. Spoon into serving bowls with lime wedges.

Scramble the egg, then in go the bean sprouts, cooked noodles and the tamarind sauce mix.


Sprinkle on chopped chives, roasted peanuts and fresh lime.

This noodle dish has a spicy kick…


Frances 🍜


9 thoughts on “My Pad Thai with Marinated Chicken…

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