Asian > Thai

Mock Duck Pad Thai Recipe

Ingredients with Measurements:
- 8 oz. rice noodles
- 1 tbsp. vegetable oil
- 1 package of mock duck (8 oz.), sliced
- 2 garlic cloves, minced
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1/4 cup bean sprouts
- 1/4 cup shredded carrots
- 2 eggs, beaten
- 2 tbsp. soy sauce
- 2 tbsp. tamarind paste
- 1 tbsp. brown sugar
- 1/2 tsp. red pepper flakes
- Lime wedges for serving

Special equipment needed:
- Large pot
- Wok or large skillet
- Tongs
- Spatula

Step-by-step instructions:

1. Soak the rice noodles in warm water for 15-20 minutes until softened. Drain and set aside.
2. In a small bowl, mix together soy sauce, tamarind paste, brown sugar, and red pepper flakes. Set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the mock duck and stir-fry for 2-3 minutes until lightly browned. Remove from the wok and set aside.
4. Add garlic to the wok and stir-fry for 30 seconds until fragrant. Add the beaten eggs and scramble until cooked through.
5. Add the rice noodles to the wok and stir-fry for 2-3 minutes until heated through.
6. Pour the soy sauce mixture over the noodles and stir-fry for 1-2 minutes until well combined.
7. Add the mock duck back to the wok and stir-fry for another 1-2 minutes until heated through.
8. Add the green onions, cilantro, peanuts, bean sprouts, and shredded carrots to the wok and stir-fry for 1-2 minutes until vegetables are slightly softened.
9. Serve hot with lime wedges on the side.


Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 400
Fat: 14g
Carbohydrates: 55g
Protein: 14g
Sodium: 800mg
Sugar: 8g

Substitutions for ingredients:
- Instead of mock duck, you can use tofu, chicken, shrimp, or beef.
- Instead of tamarind paste, you can use lime juice or rice vinegar.
- Instead of brown sugar, you can use honey or maple syrup.
- Instead of rice noodles, you can use any type of noodles you prefer.

Variations:
- Add sliced bell peppers, mushrooms, or broccoli for extra vegetables.
- Use different types of nuts such as cashews or almonds.
- Add a dash of fish sauce for extra umami flavor.

Tips and tricks:
- Make sure to soak the rice noodles in warm water before cooking to prevent them from sticking together.
- Use a non-stick wok or skillet to prevent the noodles from sticking to the pan.
- Add the vegetables at the end of cooking to prevent them from becoming too soft.
- Adjust the amount of red pepper flakes to your desired level of spiciness.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve on a large platter with lime wedges on the side.

Garnishes:
Garnish with extra chopped cilantro and chopped peanuts.

Pairings:
Pair with a cold beer or a glass of white wine.

Suggested side dishes:
Serve with a side of steamed vegetables or a side salad.

Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the noodles are too wet, cook for a few more minutes until the excess liquid evaporates.

Food safety advice:
Make sure to cook the mock duck or any other protein to an internal temperature of 165°F to prevent foodborne illness.

Food history:
Pad Thai is a popular Thai dish that originated in the 1930s. It is typically made with rice noodles, vegetables, and protein, and is flavored with a sweet and sour sauce.

Flavor profiles:
This dish is sweet, sour, and slightly spicy.

Serving suggestions:
Serve as a main dish for lunch or dinner.

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Region: Thai

Taste: Savory, Sweet, Tangy, Spicy, Umami, Nutty