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