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
Prep:10 mins
Serves 3
150g flat rice noodles (2-3mm wide)80ml groundnut oil or vegetable oil2 garlic cloves, finely choppedsmall pack coriander, stalks and leaves separated, stalks finely chopped1 tbsp shrimp paste3 radishes, quartered4 spring onions, shredded180g pack raw king prawns150g leftover roast chicken2 large eggs100g beansprouts50g roasted peanuts, roughly choppedlime wedges and chilli flakes (optional), to serve
STEP 1Soak the noodles in cold water for about 30 mins or until al dente, then drain.STEP 2Meanwhile, 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 3Heat 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 4Push 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 5Add the beansprouts, peanuts and coriander leaves. Serve with the lime wedges and a sprinkle of chilli flakes, if you like.
