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How to make Barbecue duck, lime and coriander pad Thai

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 200g rice noodles
  • 1 tbs peanut oil
  • 350g Peking duck breast, thinly sliced (Luv a Duck brand)
  • 4cm piece ginger, cut into matchsticks
  • 4 green onions, thinly sliced diagonally
  • 2 tbs hoi sin sauce
  • 1 tbs plum sauce
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 1/2 cup coriander leaves
  • 1/2 cup toasted peanuts, coarsely chopped
  • Lime wedges, to serve

Method

  • Step 1 Place noodles in a heatproof bowl. Pour over boiling water. Set aside for 5 minutes to soak. Drain well.
  • Step 2 Heat peanut oil in a wok over high heat. Add duck and ginger; stir-fry for 2-3 minutes or until heated through. Add green onions, hoi sin sauce and plum sauce and stir-fry for 1 minute or combined. Add noodles and stir-fry for 1 minute or until well combined. Remove from heat. Add cucumber and coriander and toss to combine.
  • Step 3 Serve pad Thai sprinkled with peanuts; serve immediately with lime wedges.