👥8 people
⏲️20m
🕐10m
🍽️main meal
A perfect dish for flat top cooking!
Ingredients
- 16 ounces dried wide rice noodles
- ½ cup fish sauce (nam pla)
- ½ cup tamarind juice or paste
- ¼ cup sugar
- ½ cup peanut butter
- 3 lbs. ground duck, cooked
- 8 garlic cloves, finely chopped
- 2 large yellow onions, sliced
- 2 large red bell peppers, sliced
- 2 fresh red thai chiles, sliced
- 2 large eggs, lightly beaten
- 2 cups fresh bean sprouts
- 1 cup chopped unsalted roasted peanuts
- 2 limes, cut into small wedges
- ½ cup fresh cilantro leaves
Method
- Cook the rice noodles until they have a slight crunch left, al dente. Give the noodles an ice bath and then toss with sesame oil.
- In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.
- Preheat the flat top to 375 F. Start by adding all of your vegetables to the flat top. Add the ground duck and allow the duck to form a sear. Meanwhile scramble your eggs. Once the eggs are done place on top of the veggies to help them steam. Add the noodles to the flat top. At this point everything should be cooking beautifully and should be hot. Start tossing the noodles with the veggies and the duck. Add in the peanut sauce, reserving some for garnish. Once all the ingredients are well combined, remove from the flat top.
- To serve, simply distribute the pad thai and garnish with more sauce, toasted peanuts, cilantro, and a lime.
