| • | Place chicken pieces in a little bowl.
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| • | Pour marinade all over the chicken.
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| • | Stir well and set up aside.
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| • | Warm up a wok or large frying pan, all over medium-high heat.
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| • | When the wok/pan is hot, add oil.
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| • | After the oil acquires a little hot, add garlic.
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| • | Stir-fry until the garlic leaves a fragrance.
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| • | Add chicken pieces (together with the marinade).
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| • | Stir-fry for one minute.
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| • | Now, add chicken stock.
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| • | Cook the chicken pieces for 5-8 minutes, until they turn tender.
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| • | Prepare Pad thai sauce by mixing all the ingredients.
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| • | Add noodles to the cooked chicken and pour Pad Thai sauce all over them.
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| • | Using 2 spatulas, quickly stir-fry the noodles.
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| • | Add bean sprouts and sprinkling ground black pepper.
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| • | Continue "tossing" for 1 more minute, or until the noodles are cooked.
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| • | Top with spring onions and mashed peanuts.
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| • | Garnish with freshly lime wedges and serve up hot.
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| • | Thai Chicken Pad is ready.
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