Leftover Chicken Pad Thai

This is my take on Pad Thai.  I think it is more a fusion of Chinese and Thai flavors but it works beautifully.  This is a great recipe to use up leftover chicken as it will go together so fast.  I made oven baked Cranberry BBQ sauce thighs last night and had three large ones leftover.  My daughter has been hounding me for this dish so I figured this will work beautifully into my plan.

While I am not a big peanut butter fan, this does taste heavenly.  You can use Soba noodles or any kind of Asian noodle you prefer, I had some angel hair and made it with that.  Like I said before, my cooking is a fusion of Asian, Italian, and Mexican.

I hope you give this a try, even if you don’t think you like certain dishes, try them you may surprise yourself.  This is a wonderful busy late weeknight meal, that the whole family will enjoy as long as there isn’t anyone with nut allergies in the family.


Susan xoxo


Leftover Chicken Pad Thai

  • Servings: 4-5
  • Difficulty: easy
  • Print

A simplified version of a Thai classic, that's quick, easy, and oh so satisfying!

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Leftover Chicken Pad Thai Credit: CrazySexySavor.com

  • You can make this with chicken breasts as well.  If you don’t have leftover chicken, cook cubed chicken seasoned with salt and pepper, in a hot wok or skillet with some sesame oil.  Remove the chicken and cook the veg.
  • Credit: CrazySexySavor.com


  • 1 lb. of chicken thighs or chicken breast fully cooked
  • 1 small head of Nappa or regular cabbage shredded (I had regular on hand so I used but Nappa is preferred)
  • two carrots peeled and sliced on the bias thinly
  • 2 scallions whites only, greens reserved
  • 1 large chuck of ginger grated
  • 1 clove of garlic minced
  • 3/4 cup of peanut butter
  • 1 tbsp. of Sesame oil
  • 1 tbsp. rice wine vinegar or apple cider vinegar
  • juice of one lime and zest
  • 1 tbsp. of brown sugar
  • 1/2 cup of soy sauce
  • 1/4 cup of chopped peanuts
  • 1 tbsp. of fresh cilantro
  • 1/2 lb. of angel hair pasta cooked according to package directions, broken in half before boiling.
  • 1 tsp. of Sambal Olek
  • 1 1/2 tsp. of Siracha
  • 3/4 tsp. of Chinese Five Spice
  • Kosher Salt and cracked black pepper to taste


For the sauce

In a large bowl, combine peanut butter, soy sauce, ginger, Siracha, lime zest and juice, vinegar, season with salt and pepper.  Set aside

  1. In a large wok or skillet, heat about a tbsp. of sesame oil, on high heat, add in cabbage, carrots, garlic and onions saute about 4 minutes to soften.  Add in chicken, Chinese Five Spice, and Sambal Olek, saute until veg are soft but still have bite and chicken is cooked through.
  2. Drain noodles and toss in with chicken.  Remove from stove. Whisk peanut sauce adding some hot pasta water if needed to loosen.  Add noodles and chicken to sauce. Mix well to combine.
  3. Top with green tops from scallions, and chopped peanuts, garnish with chopped cilantro if desired.  Eat immediately.   Devour!


2 Comments Add yours

  1. mistimaan says:

    Nice recipe


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