Duck pad Thai
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Pad Thai is one of the staple noodle dishes of Thailand - but with the addition of lean duck breast it becomes something quite special.
Ingredients
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
Garlic
2 clove(s), peeled and crushed
Chilli, green or red
1 individual, use red, seeded and diced
Beansprouts
225 g
Mange-tout
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)
Paprika
1 teaspoon(s), level
Coriander, fresh
2 tablespoon(s), leaves and lime wedges to serve
Instructions
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.
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