Quick & Easy Pad Thai Recipe With Muscovy Hen Duck Breast
There’s nothing like a good pad thai. It’s definitely one of my ultimate comfort foods, but I don’t always feel like ordering takeout or going out to a Thai restaurant. Not to mention, I’ve noticed that I don’t always feel my best after eating some renditions of this delicious meal. I love making homemade versions of my favorite takeout foods, and this is a nice and easy pad thai that doesn’t take too long to make. And the best part is, it’s with duck breast. None of the restaurants in my area offer pad thai with duck breast, so I have no choice but to make my own. Luckily, premium meat delivery makes it easy to get our Muscovy hen duck breast. The duck is so tasty with it and the juicy, succulent meat makes it such a satisfying meal.
This is the ideal dish to make if you have some leftover duck breast to use up. Muscovy hen duck breast is one of my favorite items that we carry at Beck & Bulow, and it’s available from our online meat delivery. You’ll want to follow the instructions here to cook your duck breast. It’s easy and fast to cook perfect duck tender and juicy with an amazing crispy skin on the outside. If your mouth isn’t watering yet… you’ve clearly never tried our duck breast before.
Also Read: How To Make Your Own Prosciutto With Muscovy Hen Duck Breast
This is a slightly simplified version of pad thai that’s quicker and uses easier to find ingredients than the full blown traditional recipe. With meat available though premium meat delivery and a well-stocked grocery store. It’s perfect for when you’re having a Thai food craving or just want a really yummy lunch or dinner. Pad thai is traditionally made in a wok, but I’ve found that using a large skillet works just fine. Just make sure you use adequate oil to keep the pan coated, especially if you’re using a cast iron skillet. It’s important to undercook the noodles a little so that when you add them into the pan later, where they’ll cook for several more minutes, they don’t get mushy.
I’m often tempted to double or triple homemade pad thai recipes, but I can tell you from experience - don’t do it. The noodles need adequate surface area to cook and for moisture to evaporate in order for them to achieve that perfectly cooked, slightly chewy consistency that pad thai is known for. If you double this recipe, the pan or wok will be overfilled and you’ll wind up with oily noodles that have a sticky, unappetizing texture. Trust me - if you want to make more pad thai, just make an additional, separate batch. It’s the only way to go. Also, I think that at least a couple toppings are essential for pad thai in order to add texture. Roasted peanuts and chopped scallions are my essentials, and I love adding in some fresh bean sprouts if I have them on hand. Are you ready for this amazing combination of flavors? It all starts with succulent Muscovy hen duck breast, available from our premium meat delivery.
Also Read: How To Prepare Delicious & Tender Muscovy Hen Duck Breast
- 4oz rice noodles
- 1 large shallot, minced
- 4 cloves of garlic, minced
- ¾ inch piece of fresh ginger, peeled and minced
- 2 free range chicken or duck eggs, lightly beaten and seasoned with sea salt
- about ½ lb Muscovy Hen Duck Breast, cooked according to the instructions here (this is a great way to use any leftover duck breast - available from our online meat delivery)
- Sea salt and freshly ground black pepper
- High heat cooking oil like bison tallow or avocado oil
- Chopped roasted peanuts, scallions and a lime cut into wedges for garnish
To make the sauce:
- 3 tablespoons fish sauce
- 3 tablespoons coconut sugar
- 3 tablespoons rice vinegar
- Splash of soy sauce
- Cook the pad thai rice noodles, following the instructions on the package. Undercook the noodles a little bit, since they’ll cook more later. Drain and set aside.
- Whisk together the sauce ingredients in a small bowl.
- Slice the cooked duck breast and set aside.
- Heat two tablespoons of cooking oil over medium heat in a large skillet or wok. Add in the minced garlic, shallots and ginger. Cook, stirring frequently for 2-3 minutes until aromatic.
- Move the ginger, shallots and garlic to the side of the pan or wok. Pour in the whisked eggs. Scramble the eggs and break them apart, then mix together with the rest of the ingredients in the pan. The eggs should be in small pieces and a little browned.
- Add the noodles into the pan and toss. Stir fry the mixture, keeping it moving constantly for about 3-4 minutes.
- Pour in the pad thai sauce. Mix together and cook for about a minute. Continue to toss the mixture until the noodles are fully cooked. Wait until the last minute or so to add in the sliced duck meat, stirring briefly to combine.
- Mix in any garnishes like roasted peanuts, scallions or any other desired toppings.