Leftover roast chicken pad thai

Leftover roast chicken pad Thai

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 10 mins Cook: 20 mins plus soaking

Easy

Serves 3

Want to make the most of your leftover roast chicken? All you need is a pad Thai sauce and oodles of noodles to transform your chicken into something exciting

Nutrition and extra info

Nutrition: per serving

  • kcal861
  • fat43g
  • saturates9g
  • carbs74g
  • sugars29g
  • fibre4g
  • protein42g
  • salt7.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 150g flat rice noodles (2-3mm wide)
  • 80ml groundnut oil or vegetable oil
  • 2 garlic cloves, finely chopped
  • small pack coriander, stalks and leaves separated, stalks finely chopped
  • 1 tbsp shrimp paste
  • 3 radishes, quartered
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 4 spring onions, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 180g pack raw king prawns
  • 150g leftover roast chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 large eggs
  • 100g beansprouts
  • 50g roasted peanuts, roughly chopped
  • lime wedges and chilli flakes (optional), to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the pad Thai sauce

  • 80ml fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tbsp tamarind paste, thinned with 2 tbsp water
  • 80g palm sugar
  • ½ tbsp sriracha
  • ¼ tsp chilli powder (optional)

Method

  1. Soak the noodles in cold water for about 30 mins or until al dente, then drain.

  2. Meanwhile, make the sauce. In a small, non-stick pan, mix the fish sauce, tamarind, palm sugar and sriracha, and heat gently to dissolve the sugar. Taste it and, if you like more heat, add the chilli powder. Remove from the heat and set aside.

  3. Heat a wok (or a wide, high-sided frying pan) over a high heat and add half the oil. Add the garlic, coriander stalks, shrimp paste, radishes and spring onions, and stir-fry for 10 secs, then add the noodles and 50ml water. Keep stir-frying the noodles until they’re starting to dry, then add the sauce and cook the noodles until almost tender but still with some bite – about 8-10 mins. If the sauce begins to dry out, add a splash more water.

  4. Push the noodles to the side of the wok and add the rest of the oil. Add the prawns and chicken, and stir-fry for about 2 mins until the prawns change colour. Push all the ingredients in the wok to one side and crack in the eggs, breaking the yolks. When they start to set on the bottom, scramble and mix through the noodles.

  5. Add the beansprouts, peanuts and coriander leaves. Serve with the lime wedges and a sprinkle of chilli flakes, if you like.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…