Duck Thai Fried Noodles (Pad Thai)
- Preparation : 40 minutes
- Cooking : 12 minutes
- Portions : 6
- 3 skinless Brome Lake duck breasts
- 45 ml (3 tbsp) teriyaki sauce
- 225 g (½ lb) rice noodles
- 30 ml (2 tbsp) grapeseed oil
- 1 medium yellow onion, chopped
- 1 red pepper, trimmed and cut into thick strips
- 2 large egg
- 6 green onions, cut diagonally into 2.5 cm (1 in) slices
- 500 ml (2 cups) bean sprouts, firmly compacted
- 60 to 90 ml (4 to 6 tbsp) roasted peanuts, chopped
- Lime quarters
- Chili pepper flakes
Pad Thai sauce
- 125 ml (1¼ cup) water
- 45 ml (3 tbsp) rice vinegar
- 45 ml (3 tbsp) crunchy peanut butter
- 30 ml (2 tbsp) cane sugar or granulated sugar
- 3 garlic cloves, crushed
- 15 ml (1 tbsp) freshly grated ginger
- 30 ml (2 tbsp) fish sauce
- 15 ml (1 tbsp) lime juice
Cut the duck breasts into 3-inch thin strips and place in a bowl with the teriyaki sauce. Mix and set aside.
Place the noodles in a large bowl and cover with boiling water. Let soak for about 10 minutes. Noodles should still be al dente. Drain and rinse. Set aside.
In a large wok or high-rimmed frying pan, sauté the onion and red pepper in oil to soften a little.
Push them to the side of the skillet and add the eggs. Cook for about 2 minutes or until set.
Add the Pad Thai sauce, duck mixture and noodles. Cook for 3 to 4 minutes, stirring regularly. The strips of duck breast should still be pink.
Add the green onions and bean sprouts and cook for 1 minute. Remove the pan from the heat and serve immediately.
Pad Thai sauce
Garnish each serving with roasted peanuts, lime wedges and chili pepper flakes.
In a small bowl, mix all ingredients together until the peanut butter is evenly mixed in. Use immediately or cover and keep in the refrigerator.
Recipe developed by Nicolas Vallée, professional chef