Duck & Portobello Pad Thai

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


Prep Time {10 min}

Cook Time {20 min}

Serving Size {4 servings}


1 lb. Maple Leaf Farms Ground Duck Meat, thawed

1 tsp. Salt

2 Tbsp. Minced Garlic

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

Boiling Water

1/4 cup Hoisin Sauce

1/4 cup Fresh Lime Juice

1/4 cup Vegetable Broth or Chicken Broth

3 Tbsp. Fish Sauce

2 Tbsp. Honey

2 heaping tsp. Crushed Ginger

1-1/2 tsp. Asian Chili Hot Sauce

1 Tbsp. Peanut Oil

4 oz. Portobello Mushrooms, chopped (2 cups)

1 Egg, lightly beaten

1 cup Shredded Carrots (packaged)

1 medium Julienne Red Bell Pepper, slivered

3 cups Shredded Fresh Spinach

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

1 cup Cilantro, roughly chopped, divided

1 Tbsp. Toasted Sesame Seeds

1/2 cup Toasted Peanuts, chopped

Lime Wedges


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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.

2012 Video Recipe Contest

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