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