Duck Pad Thai

Duck Pad Thai

Pad Thai is one of the staple noodle dishes of Thailand - but with the addition of lean duck breast it becomes something quite special.

No Count Recipe

5 spray low-fat cooking spray
1 large egg(s), beaten
300 g skinless duck breast, 2 x 150g breasts, sliced into thin strips
4 portion spring onions, sliced
2 clove garlic, peeled and crushed
1 portion fresh green or red chilli(s), use red, seeded and diced
225 g beansprouts
110 g mange tout, sliced in strips
150 g Amoy Straight to Wok Medium Egg Noodles
1 tablespoon Thai fish sauce
1/2 teaspoon artificial sweetener
1 teaspoon paprika, to serve (optional)
2 tablespoon fresh coriander, leaves and lime wedges to serve

Spray a small frying pan with low fat cooking spray, add the egg, swirl to the edges and let it cook over a medium heat for 1-2 minutes until set. Remove the omelette to a plate and cool before cutting into strips.

Heat a large frying pan or wok, spray with low fat cooking spray and add the duck. Stir-fry for 3 mins until beginning to brown. Add the spring onions, garlic, chilli, beansprouts and mange tout and stir-fry for 2-3 mins.

Add the noodles and fish sauce and heat until hot. Stir in the sweetener and omelette strips.

Divide between 4 warmed plates and garnish with a dusting of paprika, the coriander leaves and lime wedges.

Fish sauce is also called Nam Pla and is a common addition to many South East Asian dishes. It has an over-strong fish smell but adds great flavour!