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  • Thai Duck with Rice Noodles

    1 vote
    Thai Duck with Rice Noodles
    Publisher of The Briny Lemon
    by Pamela Steed Hill
    656 recipes
    >

    Ingredients

    • 3 tbsp fish sauce
    • 2 tbsp oyster sauce
    • 2 tbsp soy sauce
    • 2 tbsp fresh lime juice
    • 2 tbsp sugar
    • 1 tbsp chile garlic sauce
    • For the Duck and
    • Noodles
    • 3 oz thin rice noodles
    • 1 tbsp peanut oil
    • 4 red Thai chiles, thinly sliced
    • 2 garlic cloves, thinly sliced
    • 2 scallions, thinly sliced
    • 1/2 small red bell pepper, cut into small squares
    • 1/2 small yellow bell pepper, cut into small squares
    • 1 stalk baby bok choy, chopped (leaves included)
    • 2/3 lb shredded, cooked duck meat
    • 2 cups baby spinach
    • Stir-Fry Vegetables and Garlic Chopped Ingredients Shredded Duck Meat

    Directions

    Fast, light, nutritious, and delicious—that’s stir-fry with

    lean, cooked duck meat, fresh vegetables, warm rice noodles, and a

    sweet-and-sour sauce with just a hint of spice. Of course, we don’t always have

    cooked duck meat handy in the fridge (mine was from leftover Roast Duck with Apricot-Maple Glaze), so use cooked chicken or turkey as a substitute—still

    light and flavorful!

    Note: If you

    can’t find super-thin rice noodles (typically twisted or knotted together in

    the box), use slightly thicker rice noodle sticks.

    Increase the amount to 4 ounces and the “steeping” time to 10 minutes.

    Thin Rice Noodles

    Serves 4

    Preparation

    Place all ingredients in a bowl and whisk well to combine.

    Set aside.

    Stir-Fry Sauce

    For the Duck and

    Noodles

    Fill a medium pot about halfway with water and bring to a boil. Stir in the noodles.

    Remove from the heat and let stand 5 minutes, stirring a few times. Drain.

    Cooked Rice Noodles Heat a wok over medium-high heat and add the peanut oil. Add

    the Thai chiles, garlic, and scallions. Stir-fry 30 seconds.

    Add the red and yellow bell pepper and bok choy. Stir-fry 3

    minutes.

    Add the duck meat, drained noodles, spinach, and sauce,

    tossing to combine. Reduce heat to medium and cook until hot throughout, 3

    minutes.

    Chiles, Garlic, and Scallion Bell Pepper and Bok Choy Added Duck AddedNoodles, Spinach, and Sauce AddedCooked Stir-Fry

    Divide among 4 shallow bowls and serve.

    Thai Duck with Rice Noodles

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