How To Make Leftover Roast Chicken Pad Thai
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Serves:
Ingredients
- 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
Instructions
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Cook the rice noodles according to package instructions. Drain and set aside.
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Heat the vegetable oil in a large pan or wok over medium heat. Add the garlic and cook until fragrant.
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Push the garlic to one side of the pan and add the beaten eggs. Scramble the eggs until cooked through.
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Add the leftover roast chicken to the pan and stir-fry for 2-3 minutes, until heated through.
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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.
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Remove from heat and squeeze lime wedges over the pad Thai.
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Serve hot and garnish with additional peanuts and green onions, if desired.
Nutrition
- 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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