Smoked Duck Pad Thai with Stir Fried Rice Noodles

Place a of water on the hob, bring to the boil.

Finely chop the red onion and garlic.

Halve and juice the lime, reserving a few wedges for garnish.

Julienne the red capsium and spring onion, and quarter the baby corn.

Finely chop the peanuts.

Remove the boiling water from the heat, add the rice noodles and cover for 4 mins until softened.

Place a wok with the oil over high heat.

Add the red onion and garlic and fry until softened.

Add the red capsium and baby corn and continue to stir fry.

Drain the rice noodles and run through with cold water to stop them from cooking further.

Unless you have a very large wok, we would now suggest to seperate the stir fry into portions and cook one pad thai at a time.

Once you have done this, ensure the stir fry is over high heat and add a portion of rice noodles to the wok. Add the soy and tamarind paste.

Add half the peanuts (per person), half the sugar (per person), fish sauce (per person) and lime juice (per person) atop the noodles.

Crack an egg onto the bottom of the wok and allow to begin to cook for only a few seconds.

Now stir the noodles and the rest of the ingredients together until the egg solidifies around the noodles.

Add the beansprouts (per person), spring onion (spring onion) and smoked duck (per person), stir to combine.

Remove from the heat and serve alongside the remaining sugar, peanuts and lime wedges as garnish.

Repeat the previous steps to make a pad thai for each diner.