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Leftover roast chicken pad thai

Leftover roast chicken pad Thai

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
NutrientUnit
kcal861
fat43g
saturates9g
carbs74g
sugars29g
fibre4g
protein42g
salt7.5g
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Ingredients

For the pad Thai sauce

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 5

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

Goes well with

Recipe from Good Food magazine, May 2016

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Overall rating

Rating: 5 out of 5.4 ratings
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