By cynthiabrown | September 13, 2010
Pad Thai from Health-Bent
- 1 lb duck breast (chicken thighs, shrimp, sirloin would all work well)
- 1/4 c fat (butter, coconut oil, or bacon fat)
- 2 zucchinis
- 1 onion
- 4 cloves garlic
- 1 T apple cider vinegar
- 2 T fresh ginger, minced
- 3 T almond butter
- 1 T chili garlic sauce
- 1 T fish sauce (optional)
- 1 lime, juiced
- sliced green onions
For the duck, melt the fat in a large saute pan over medium high heat. Salt and pepper the duck. Add to the pan and sear, skin side down, until you get a nice, crispy crust, about 8 minutes. Flip it over and sear on the other side, about another 7 minutes. Remove the duck from the pan, let it rest and drain the rendered fat from the pan, until you have about 1/2 cup in the pan–just a rough measure.
While the duck is going…
If you have a mandoline, get it out and start slicing the zuchinnis lengthwise. If you don’t have one, you can get one on the cheap at TJ Maxx or you can get it from Amazon (check out our ‘Must Haves’ on the right)…or you can use a knife to slice the zukes as thinly as you can (lengthwise). Then slice them into thin strips, just like a noodle. Another option, for speed, lack of the proper tools or sheer laziness, you can just chop the zukes into chunks. Not quite the same effect, but same flavor.
In the reserved fat, saute the onion, garlic and ginger, until soft. Add the fish sauce, chili sauce, vinegar, lime juice and almond butter. Stir to combine.
Add the zuke noodles to the saute pan. Stir them around to get the sauce incoporated onto the “zoodles”. The point here is get the “zoodles” hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes.
Serve hot and topped with a squeeze of lime juice and some chopped green onions.