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.
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
