Duck & Portobello Pad Thai

Duck portobello pad thai

Enjoy Thailand's popular pad thai dish at home with duck.
2012 Video Recipe Contest Finalist, Merry Graham, Newhall, CA

Ingredients

  • 1

    1 lb. Maple Leaf Farms Ground Duck Meat, thawed

  • 2

    1 tsp. Salt

  • 3

    2 Tbsp. Minced Garlic

  • 4

    8 oz. Pad Thai Noodles(dried rice stick noodles)

  • 5

    Boiling Water

  • 6

    1/4 cup Hoisin Sauce

  • 7

    1/4 cup Fresh Lime Juice

  • 8

    1/4 cup Vegetable Broth or Chicken Broth

  • 9

    3 Tbsp. Fish Sauce

  • 10

    2 Tbsp. Honey

  • 11

    2 heaping tsp. Crushed Ginger

  • 12

    1-1/2 tsp. Asian Chili Hot Sauce

  • 13

    1 Tbsp. Peanut Oil

  • 14

    4 oz. Portobello Mushrooms, chopped (2 cups)

  • 15

    1 Egg, lightly beaten

  • 16

    1 cup Shredded Carrots (packaged)

  • 17

    1 medium Julienne Red Bell Pepper, slivered

  • 18

    3 cups Shredded Fresh Spinach

  • 19

    4 cups Green Onion, cut diagonal in 1/2-inch segments

  • 20

    1 cup Cilantro, roughly chopped, divided

  • 21

    1 Tbsp. Toasted Sesame Seeds

  • 22

    1/2 cup Toasted Peanuts, chopped

  • 23

    Lime Wedges

Directions

  • 1

    Combine ground duck, salt and garlic. Set aside.

  • 2

    Place noodles in large bowl and cover with boiling water. Set aside for 8 minutes and drain.

  • 3

    Whisk hoisin sauce, lime juice, vegetable broth, fish sauce, honey, ginger and chili sauce together. Set aside.

  • 4

    Heat the oil in a preheated skillet or wok. Cook portobellos on medium-high for 3 minutes, stirring frequently. Push the mixture to one side and fry ground duck until almost completely cooked, about 4 minutes. Mix the portobellos and duck and push to one side. Stir 3 tablespoons pad thai sauce over duck mixture until well mixed. Push mixture to one side.

  • 5

    On opposite side of skillet, cook egg on medium until cooked through. Add carrots, red bell pepper and spinach, cook for 2 minutes. Mix duck, egg and spinach mixture together. Pour mixture into a bowl and keep warm. Salt to taste.

  • 6

    Pour pad thai sauce into skillet. Over high heat bring sauce to a boil and cook 2-3 minutes to thicken. Add green onions and noodles and cook for 1 minute. Salt to taste.

  • 7

    Pour noodles into serving bowl. Stir 1/2 of the cilantro with the noodles. Top with duck mixture. Sprinkle with sesame seeds, peanuts and remaining cilantro. Serve with lime wedges.

Prep Time: 10 min
Cook Time: 20 min
Ready Time: 30 Minutes
Servings: 4