Duck pad Thai
Calorie controlled cooking spray
Egg, whole, raw
1 medium, raw
Duck Breast, Skinless, raw
300 g, 2 x 150g breasts, sliced into thin strips
4 medium, sliced
2 clove(s), peeled and crushed
Chilli, Green or Red
1 individual, use red, seeded and diced
110 g, sliced in strips
Sharwood's Medium Egg Noodles
150 g, straight to wok
Thai Fish Sauce
1 teaspoons, level
2 tablespoons, 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.