Goose Pad Thai

Goose Pad Thai

I love this recipe! I am using goose for this particular post, but you can literally use any type of wild game or fowl. It’s easy, flavorful, and healthy! Give it a whirl!

moss-goose pad thai onion mushroom 1080 x 1080
moss-goose pad thai meat 1080 x 1080
moss-goose pad thai 1080 x 1080

Serving Size:

4 servings

Cook Time:

30 minutes 328 cal/serving


  • 6 ounces Asian rice noodles
  • 1 cup vegetable or chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 3 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon (or more!) seeded, minced jalapeno
  • 1 tablespoon olive oil or peanut oil
  • 1 teaspoon minced garlic
  • 1 egg
  • 12 ounces cubed goose (or whatever game/fowl of your choosing!)
  • 1 cup chopped onions
  • 3 cups sliced mushrooms
  • 2 cups bean sprouts (optional)
  • ½ cup chopped cilantro
  • ¼ cup dry roasted peanuts
  • 4 cups shredded romaine lettuce


  1. Prepare rice noodles according to package instructions. Strain. Set aside.
  2. Heat oil over medium heat and sauté garlic.
  3. Add the egg and scramble it into small pieces.
  4. Increase heat to high, add the meat and sauté for 2 minutes stirring gently.
  5. Combine broth-jalapeno ingredients and add to meat.
  6. Bring to a boil. Reduce heat to medium.
  7. Add rice noodles, onions, mushrooms, sprouts, cilantro, and peanuts.
  8. Heat thoroughly until vegetables are cooked and noodles are coated.
  9. Divide the romaine and serve Pad Thai over lettuce.

About the Author

Kirstie Pike

Kirstie Pike is the founder and CEO of Prois Hunting & Field Apparel for Women, the leading edge for women’s performance hunting gear for nine years and running.
See all articles by this author