Leftover roast chicken pad Thai

• flat rice noodles↗150g g

  (2-3mm wide)

• groundnut oil80ml ml

  or vegetable oil

• garlic cloves↗2 2

  finely chopped

• small pack coriander

  stalks and leaves separated, stalks finely chopped

• shrimp paste1 tbsp tbsp
• radishes↗3 3

  quartered

• spring onions↗4 4

  shredded

• king prawns↗180g pack raw 180g pack raw
• leftover roast chicken150g 150g
• large eggs↗2 2
• beansprouts100g 100g
• roasted peanuts↗50g 50g

  roughly chopped

• lime↗

  wedges and chilli flakes (optional), to serve

• fish sauce↗80ml ml
• tamarind paste2 tbsp tbsp

  thinned with 2 tbsp water

• palm sugar↗80g
• sriracha↗½ tbsp
• chilli powder↗¼ tsp

  (optional)

Step-by-step instructions

1. 1

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

2. 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. 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. 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. 5

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