Leftover roast chicken pad thai

Leftover roast chicken pad Thai

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(3 ratings)

Prep: 10 mins Cook: 20 mins plus soaking


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
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  • 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



    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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 large eggs
  • 100g beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 50g roasted peanuts, roughly chopped
  • lime wedges and chilli flakes (optional), to serve



    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)


  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.

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Comments, questions and tips

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7th Apr, 2020
Great recipe. Didn’t have shrimp paste or radish but added extra veg. Lovely
mrs linxman's picture
mrs linxman
26th Oct, 2019
I love Pad Thai and have eaten it thousands of times and have tried many different recipes without success. I came across this one and knew I hit the jackpot. My whole family loved it especially my husband and I so now this is my only go to recipe when we want a little bit Thailand on our plates. A great way of using up leftover chicken. Four thumbs up from the family.
29th Jan, 2017
This is a regular Monday evening go to diner for my 3 kids when time is pushed due to various after school activities. A good reliable dinner as I know all will eat it happily and adaptable to what we have in the fridge
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