Best 3 Leftover Pad Thai Meat Or No Meat Recipes

Whether you are looking for a way to use up leftover pad thai meat or simply want to enjoy a delicious and easy meal, there are many ways to cook with this versatile ingredient. From stir-fries and curries to salads and sandwiches, the possibilities are endless. With its sweet, savory, and slightly tangy flavor, leftover pad thai meat is a great addition to many dishes. Additionally, it is a good source of protein and can be used to create a variety of healthy and satisfying meals.

Here are our top 3 tried and tested recipes!

LEFTOVER PAD THAI MEAT OR NO MEAT

Leftover Pad Thai Meat or No Meat image

This is a delicious, cheap, and fast recipe that is perfect for my allergy riddled family. I love the rich flavors and the adaptability that makes this dish fresh and something that everyone can enjoy. I usually make this with whatever leftover meat and/or veggies we have in the fridge, or if I am in a pinch I just add extra veggies (more carrots, broccoli, cauliflower, whatever you have). Looking for a use for all of those broccoli stalks? Dice em up and saute them with the onions! They add a great flavor and crunch. I did not make this spicy because of the little one, feel free to add some peppers after you saute the onions. This is adapted from The Gluten Free Vegan by Susan O'Brien.

Provided by Pret-ty pret-ty good

Categories Onions

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons coconut oil (or more)
1 small yellow onion, chopped
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 carrots, chopped
1/4 cup apple cider vinegar
1/4 cup tamari
2 tablespoons honey (we used honey) or 2 tablespoons agave nectar (we used honey)
2 tablespoons peanut butter (or any nut butter if there is an allergy)
3 cups meat (optional, we use leftovers)
1 (227 ml) can water chestnuts
1/2 cup unsalted dry roasted peanuts
4 green onions with tops, chopped
1 tablespoon lemons (optional) or 1 tablespoon lime juice (optional)
6 ounces rice noodles

Steps:

Bring a saucepan of water to a rolling boil.
Remove from Heat!
Add the noodles.
Allow the hot water to slowly cook the noodles (so they don't get mushy).
Check often and strain when cooked.
Saute the onions, garlic, ginger, and carrots in the oil about 5 min
Add cooked meat if using, and stir.
Add the water chestnuts and peanuts, stir.
Add vinegar, tamari, honey, nut butter and toss to coat. Heat through.
Add green onions and lime juice.Toss to heat
Toss the cooked noodles with the sauce and serve.
Enjoy!

VEGETARIAN PAD THAI

Vegetarian Pad Thai image

No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 16

Ingredients

5 ounces flat rice stick noodles (linguine size)
2 tablespoons packed brown sugar
2 tablespoons tamarind paste or tamarind concentrate (see Cook's Note)
1 to 3 tablespoons sriracha (depending on desired heat level)
1 tablespoon lime juice
1 tablespoon low-sodium soy sauce
2 tablespoons vegetable oil
1 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
1 cup mung bean sprouts
3 thin scallions, cut diagonally into 1-inch pieces (see Cook's Note)
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime wedges, for serving

Steps:

For the noodles: Cook the noodles according to the package instructions.
For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges.

LEFTOVER ROAST CHICKEN PAD THAI

Leftover roast chicken pad Thai image

Want to make the most of your leftover roast chicken? All you need is a pad Thai sauce and oodles of noodles to transform your chicken into something exciting

Provided by Rosie Birkett

Categories Dinner, Main course, Supper

Time 30m

Number Of Ingredients 18

Ingredients

150g flat rice noodles (2-3mm wide)
80ml groundnut oil or vegetable oil
2 garlic cloves , finely chopped
small pack coriander , stalks and leaves separated, stalks finely chopped
1 tbsp shrimp paste
3 radishes , quartered
4 spring onions , shredded
180g pack raw king prawns
150g leftover roast chicken
2 large eggs
100g beansprouts
50g roasted peanuts , roughly chopped
lime wedges and chilli flakes (optional), to serve
80ml fish sauce
2 tbsp tamarind paste , thinned with 2 tbsp water
80g palm sugar
½ tbsp sriracha
¼ tsp chilli powder (optional)

Steps:

Soak the noodles in cold water for about 30 mins or until al dente, then drain.
Meanwhile, make the sauce. In a small, non-stick pan, mix the fish sauce, tamarind, palm sugar and sriracha, and heat gently to dissolve the sugar. Taste it and, if you like more heat, add the chilli powder. Remove from the heat and set aside.
Heat a wok (or a wide, high-sided frying pan) over a high heat and add half the oil. Add the garlic, coriander stalks, shrimp paste, radishes and spring onions, and stir-fry for 10 secs, then add the noodles and 50ml water. Keep stir-frying the noodles until they're starting to dry, then add the sauce and cook the noodles until almost tender but still with some bite - about 8-10 mins. If the sauce begins to dry out, add a splash more water.
Push the noodles to the side of the wok and add the rest of the oil. Add the prawns and chicken, and stir-fry for about 2 mins until the prawns change colour. Push all the ingredients in the wok to one side and crack in the eggs, breaking the yolks. When they start to set on the bottom, scramble and mix through the noodles.
Add the beansprouts, peanuts and coriander leaves. Serve with the lime wedges and a sprinkle of chilli flakes, if you like.

Nutrition Facts : Calories 861 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 7.5 milligram of sodium

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and noodles will make your Pad Thai taste its best.
Don't overcook the noodles: The noodles should be cooked al dente, or slightly firm to the bite.
Use a large pan or wok: This will help the noodles to cook evenly.
Add the sauce ingredients in order: This will help the flavors to meld together.
Stir-fry the noodles and vegetables quickly: This will help to prevent them from becoming soggy.
Serve Pad Thai immediately: This dish is best enjoyed fresh.

Conclusion:

Pad Thai is a delicious and easy-to-make dish that can be enjoyed by people of all ages. With its combination of sweet, sour, and savory flavors, Pad Thai is sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy meal, give Pad Thai a try!