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Chiang Mai noodles with duck

This dish contains a wonderful combination of fragrant Thai flavours, enhanced with a hint of lemongrass and lime leaves

Stars: Spice rating: Print
Chiang Mai noodles with duck

Preparation time: 5 mins
Cooking time: 12 mins
Serves: 3-4

Sharwood's Thai Red Curry Cooking Sauce

Our Thai Red Curry sauce is a ...

Shopping list:
1 Tbsp sunflower oil
2-3 duck breasts skinned and sliced
1 jar of of Sharwood's Thai Red Curry Cooking Sauce
2 blocks Sharwood's Medium Egg Noodles
1 x 220g can bamboo shoots, drained
100g frozen peas
1 Tbsp fresh coriander chopped to garnish

Method:
1) Cook, rinse and drain the noodles according to back of pack instructions.
2) Heat the oil in a wok or a deep-sided frying pan.
3) Add the sliced duck and stir-fry over a high heat for 3 minutes.
4) Stir in the curry sauce, bamboo shoots, frozen peas and noodles.
5) Simmer for 5-10 minutes and serve garnished with chopped coriander. 

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Your comments:

I cooked this meal last night, instructions were very easy to use and this dish went down a storm with my friends. I will be doing this one again!!!

shaun - added 14 February 10

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Cooking Tip

Adjusting the heat

To tone down a dish that’s too spicy, add coconut milk, stock or a little sugar. To increase the heat, add fresh (or dried) chillies or a teaspoon of Thai chilli sauce.