Smoked Duck Pad Thai with Stir Fried Rice Noodles

Start by bringing a pot of water to a boil. Finely chop the red onion and garlic. Halve and juice the lime, reserving a few wedges for garnish. Julienne the red capsicum and spring onion, quarter the baby corn, and finely chop the peanuts.

Once the water is boiling, remove from heat, add the rice noodles, and cover for 4 minutes or until softened. Drain and rinse under cold water to stop them from cooking further.

Place a wok with oil over high heat. Add the red onion and garlic, frying until softened. Add the red capsicum and baby corn, continuing to stir fry.

If your wok is not large enough to accommodate all ingredients, divide the stir fry into manageable portions and cook each separately.

For each portion, add the rice noodles, soy sauce, tamarind paste, half the peanuts, half the sugar, fish sauce, and lime juice to the wok.

Crack an egg onto the bottom of the wok. After a few seconds, stir everything together until the egg solidifies around the noodles.

Add the beansprouts, spring onions, and smoked duck to the wok, stirring to combine.

Remove from the heat and serve, garnishing each dish with remaining sugar, peanuts, and lime wedges. Repeat the previous steps as necessary for additional servings.