Leftover Roast Chicken Pad Thai Recipe

Leftover Roast Chicken Pad Thai Recipe

How To Make Leftover Roast Chicken Pad Thai

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Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 8 oz rice noodles
  • 2 cups leftover roast chicken, shredded
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • 1 cup bean sprouts
  • 1/2 cup sliced green onions
  • 1/4 cup chopped roasted peanuts
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 lime, cut into wedges


  1. Cook the rice noodles according to package instructions. Drain and set aside.

  2. Heat the vegetable oil in a large pan or wok over medium heat. Add the garlic and cook until fragrant.

  3. Push the garlic to one side of the pan and add the beaten eggs. Scramble the eggs until cooked through.

  4. Add the leftover roast chicken to the pan and stir-fry for 2-3 minutes, until heated through.

  5. Add the cooked rice noodles, bean sprouts, green onions, chopped peanuts, fish sauce, soy sauce, and sugar to the pan. Stir-fry for another 2-3 minutes.

  6. Remove from heat and squeeze lime wedges over the pad Thai.

  7. Serve hot and garnish with additional peanuts and green onions, if desired.


  • Calories : 420kcal
  • Total Fat : 14g
  • Saturated Fat : 2g
  • Cholesterol : 186mg
  • Sodium : 1513mg
  • Total Carbohydrates : 49g
  • Dietary Fiber : 5g
  • Sugar : 6g
  • Protein : 24g
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