April 16, 2021

Leftovers Pad Thai by Barry Horne

By Tom Gibson
Leftovers Pad Thai by Barry Horne

Ingredients: (serves 4)
500g Leftover duck or chicken* (or cook the Duck Confit available online)
*You can also use your leftover turkey !
300g 2-3mm Flat rice noodles
60ml Fish sauce
60ml Tamarind water
(30g paste let down with 30ml water)
60g Palm sugar
Juice of 2 limes
4 Eggs
4 Cloves of garlic
(finely chopped)
Large pinch of chilli flakes
A ‘bunch’ of coriander.
100g Salted peanuts
(roughly chopped)
200g Bean sprouts

To make the Pad Thai seasoning, mix the fish sauce, tamarind
and palm sugar together. Warm the mixture either in a pot
or in a bowl in the microwave just to melt the sugar.
Place your noodles in a large pot or tub and pour boiling water
over them to cover and leave to one side. Take all the meat
from your duck or goose carcass and keep to one side.
To make the omelette, whisk the eggs in a bowl and
season with 1 tablespoon of Pad Thai seasoning.
Put a large based frying pan on a medium heat and add a small amount
of sunflower oil. Add the garlic and chilli flakes and cook for 2–3
minutes. Add your whisked eggs and make an omelette. Take it out of
the pan and leave to one side. When it’s cool chop it up to use later.
To assemble the Pad Thai, put the pan back on a medium high
heat and add the duck or goose. Fry for 2–3 minutes to warm
through, add the drained noodles and stir fry for a minute.
Add a couple of tablespoons of the pad Thai seasoning and mix
together. Keep frying and add the beansprouts, the chopped
omelette, lime juice and chopped coriander. Check the seasoning
and add a little more of the seasoning mix if necessary.
Plate up and add the crushed peanuts to garnish.