Pad Thai Recipe Tastes Great with Thai Satay Sauce - Marions Kitchen


Pad Thai


MK Chicken Pad Thai
Mothers always know best… and my Marion’s Kitchen pad Thai is based on my mum’s recipe passed down through generations. Sweet, tangy and oh-so-delicious.

Pad Thai



– rice stick noodles
– pad Thai sauce


– 2 Tbsp vegetable oil
– 400g thinly sliced chicken, pork or whole peeled prawns
– 1 egg, lightly beaten
– 1 spring onion, finely sliced
– lemon wedges to serve

Place RICE STICK NOODLES in a large heat-safe bowl and cover with boiling water. Use a fork to stir and separate the noodles then leave to soak for about 5 minutes or until softened. Drain noodles and rinse with cold water. Set aside for later.

Heat oil over high heat and fry your favourite meat or prawns for up to 5 minutes (2-3 mins for prawns) or until just cooked through. Push everything to one side of the pan and add egg to the empty side. Let egg set for a minute or until just starting to firm up. Break up egg with a spatula, then toss through your meat or prawns. Add softened rice stick noodles to the pan, along with my PAD THAI SAUCE. Use tongs to separate and toss noodles through the sauce until mixed through. Remove pan from heat and toss though spring onion. Serve with lemon wedges to squeeze over just before eating. Enjoy!

Pad Thai


RICE STICK NOODLES: rice (83%), modified tapioca starch (1414), water.

PAD THAI SAUCE: sugar, water, peanut (11.1%), tamarind paste, rice vinegar, chives, dried shrimp powder, radish, fish sauce (anchovy, salt, sugar), garlic, shallots, sesame oil, soybean oil, oyster sauce (water, sugar, modified starch (1414), acidity regulator (338), oyster flavour, colour (150d), thickener (415), preservative (202, 211)), salt, dark soy sauce (molasses, water, salt, soya beans, wheat), tomato paste, food acid (330).