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!

Serving Size:

4 servings

Cook Time:

30 minutes 328 cal/serving

INGREDIENTS:

• 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

DIRECTIONS:

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.