Photo of Duck pad Thai by WW

Duck pad Thai

Points® value
Total Time
25 min
15 min
10 min
Pad Thai is one of the staple noodle dishes of Thailand - but with the addition of lean duck breast it becomes something quite special.


Calorie controlled cooking spray

5 spray(s)

Egg, whole, raw

1 medium, raw

Duck Breast, Skinless, raw

300 g, 2 x 150g breasts, sliced into thin strips

Spring Onions

4 medium, sliced


2 clove(s), peeled and crushed

Chilli, green or red

1 individual, use red, seeded and diced


225 g


110 g, sliced in strips

Sharwood's Medium Egg Noodles

150 g, uncooked, straight to wok

Thai Fish Sauce

1 tablespoon(s)

Artificial sweetener

½ teaspoon(s)


1 teaspoon(s), level

Coriander, fresh

2 tablespoon(s), leaves and lime wedges to serve


  1. 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.
  2. 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.
  3. Add the noodles and fish sauce and heat until hot. Stir in the sweetener and omelette strips.
  4. 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!