Duck Thai Fried Noodles (Pad Thai)

• Préparation : 40 minutes
• Cuisson : 12 minutes
• Portions : 6

Ingrédients

• 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

Préparation

1. Cut the duck breasts into 3-inch thin strips and place in a bowl with the teriyaki sauce. Mix and set aside.

2. 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.

3. In a large wok or high-rimmed frying pan, sauté the onion and red pepper in oil to soften a little.

4. Push them to the side of the skillet and add the eggs. Cook for about 2 minutes or until set.

5. 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.

6. Add the green onions and bean sprouts and cook for 1 minute. Remove the pan from the heat and serve immediately.

7. Garnish each serving with roasted peanuts, lime wedges and chili pepper flakes.

Pad Thai sauce

8. 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