I swear I don’t just eat noodles all the time. Although if I had a choice I would, I love them ALL muahahaha. Here is how I turned my leftover Vietnamese salad into Pad Thai. I took out the mint leaves and chucked the rest into the pot. The cucumber was de-seeded so it was not soggy and the cabbage and carrot blended well into the dish and provided some extra veg.
Ingredients:
- 1 x chicken breast
- 1/2 onion, cut into 4
- 2 x garlic cloves, thinly sliced
- 2 – 3 red chillies or 1 birds eye chilli, finely chopped
- 80ml soya sauce
- 60ml lime or lemon juice
- 2 Tb brown sugar
- 2 x spring onion, chopped
- 2 eggs, scrambled until dry
- 2 x wheels rice stick noodles, cooked
- peanuts for garnish
- lemon wedges
- bean sprouts, blanched
- chilli flakes
Method:
- Heat some oil in a pan, add beaten eggs. Cook egg almost like an omelette until dry. Use a spatula to cut it up into small pieces. Turn out into a dish and keep aside.
- Heat some more oil into a pan or wok, add the garlic, chili, onion and chicken. Cook on high heat until the chicken is cooked. Add the soya sauce, lime or lemon juice, sugar and cook until it starts to get thick.
- Add the noodles and toss in the sauce – it should take on the color of the soya sauce, add the cooked egg, then add the spring onion towards the end.
- Serve with crushed peanuts, a lemon wedge, bean sprouts and chili flakes per your preference.
Tips:
Leave out the chicken for a vegetarian option. Instead of scrambling the egg, fry it and place it on top. Use prawns or shrimps instead of chicken.
