My daughter fell in love with pad thai the first time she tried it. We always make this dish together, and then it's my daughter who is the chef and master of the sauce. I have to peel and cut. Pad thai is for me not only a yummy dinner; it is also a fun time with my daughter in the kitchen.

Today I would like to share with you the recipe for pad thai with duck and vegetables – courgette and pepper. The other ingredients are traditional: pasta, mung bean shoots, peanuts, tofu and obviously the sauce. In my daughter's opinion, shrimps are the best ingredients in pad thai. I like pad thai with duck the best.

Ingredients (for 4 people)
300g of rice or wheat noodles
4 tablespoons of chopped roasted peanuts
5 tablespoons of mung bean shoots
1 tablespoon of butter
sauce
5 tablespoons of fish sauce
3 teaspoons of lemon juice
1 teaspoon of tamarind paste
3 tablespoons of sugar
2 tablespoons of chopped chili pepper
Mix all the ingredients of the sauce. You can heat it a bit to dissolve the sugar more easily.

duck:
500g of duck meat
1 tablespoon of oil
2 cloves of garlic
chili pepper
1 onion
2 twigs of rosemary
2 twigs of thyme
1 tablespoon of olive oil
150ml of bouillon
Chop the garlic, onion, chili pepper and herbs. Cube the duck meat. Add the onion, garlic, chili pepper, herbs, olive oil, salt and pepper and mix them in. Leave the meat in the fridge for 2 hours. Heat the oil in a pan and fry the meat strongly. Pour in the bouillon and stew until the meat is soft.

omelette
4 eggs
1 teaspoon of butter
2 teaspoons of chopped chives
2 tablespoons of milk
salt and pepper
Whisk the eggs with the milk. Add the chopped chives and salt and pepper and mix them in. Melt the butter in a pan and pour in the egg mixture. Fry until the eggs are set. The omelette should be thin. If you have a small pan, you should fry two omelettes. Leave the omelette to cool down and cut it into thin strips.
Slice the courgette and pepper. Cube the tofu. Cook the noodles by following the recipe on the box. Melt the butter in a big pan. Add the tofu, add 2 tablespoons of sauce and fry until the tofu is golden. Add the courgette and pepper and fry for 2-3 minutes. Add the noodles, meat, omelette and sauce. Mix them in and fry for a while. Turn off the heat. Add the mung bean shoots and mix them in. Arrange the pad thai in some bowls. Sprinkle with the peanuts.

Enjoy your meal!

Try also:
Lamb stew with carrot, ginger and brandy
Chicken in curry sauce
Roast chicken with rosemary and colourful pearl barley