Chicken and Spinach Pad Thai

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving: 4 people

A Word From The Cook:

A little inspiration and adaptation from Terrific Pacific!   You can change the Linguine to Rice Noodles for a more authentic dish.


Chicken and Marinade

  • 4 Chicken Breasts  (skinless / boneless)
  • 1 1/2 TBSPs Fresh Ginger (grated)
  • 2 Red Chiles (seeded and chopped)
  • 3 Cloves of Garlic (minced)
  • 1/4 Cup Cilantro Leaves (chopped)
  • 1/4 Cup Soy Sauce (low sodium)
  • 2 TBSPs Vegetable Oil
  • 1 Lime (juiced)
  • 1 TBSP Brown Sugar

Noodles and Topping:

  • 2 TBSPs Vegetable Oil
  • 1 Jalapeño Pepper (seeded and diced)
  • 2 TBSPs Sun Dried Tomatoes – in oil (chopped)
  • 1 TBSP Fresh Ginger (chopped)
  • 2 Garlic Cloves (minced)
  • 1 Onion (chopped)
  • 1 Small Red Pepper (cut into strips)
  • 3 Cups Spinach (1 small clam shell pac)
  • 8 oz / 1 package of Linguine (cooked as per directions)
  • 1 TBSP Soy Sauce
  • 1/2 TBSP Sesame Oil
  • 1/4 Cup Cilantro Leaves (for garnish)
  • 1 Lime cut into wedges for serving


Chicken & Marinade:

  1. Combine the Ginger, Chiles, Garlic, Cilantro, Soy Sauce, Vegetable Oil, Lime Juice and brown sugar in a bowl and whisk to combine.
  2. Place Chicken Breasts in a shallow glass dish and add to marinade on top.
  3. Cover with plastic wrap and refrigerate for 2 hours.
  4. Preheat the BBQ to high (approx. 500°F)
  5. Place the chicken (with the marinade pieces / not the liquid on top) on the grill and grill for about 5 minutes on each side or until cooked through.
  6. Remove from grill and keep warm (covered in tin foil).

Noodles and Toppings:

  1. Start a large pot of water and bring to a boil for the linguine before the chicken is grilled.
  2. In a large skillet or wok heat the vegetable oil.
  3. Add the onions, Jalapeño, Sun Dried Tomatoes, Ginger & garlic and sautè.
  4. Add the Linguine to the water and cook as per directions.
  5. When the Linguine is almost ready, add the spinach to the skillet to wilt it.
  6. Drain the Linguine and add it to the skillet,  add the Soy Sauce and Sesame Oil and combine.
  7. Cut the grilled chicken into slices and place on top of the Linguine on a large serving patter or individual plates.
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