Leftover roast chicken pad Thai - Good Food Middle East

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)