This dish is from Chat THai restaurant in Sydney CBD Westfield.


  • 800g of fresh, flat egg noodles (similar to fettucini)

  • 2 bunches of any Asian winter greens (eg, bok choy, choy sum or even kai lan if you want a slightly bitter mustard edge)

  • 1 whole roasted duck filleted and sliced 2cm thick (always use freshly roasted duck)

  • 3 tbs oyster sauce

  • 2 tbs fresh palm sugar

  • 1 tbs fish sauce

  • 1 tbs light soy sauce

  • 1 tbs cold pressed extra virgin olive oil

  • 1 tsp cold pressed sesame oil

  • a few pinches of white pepper

  • sea salt

  • coriander and shredded shallots to taste


  • 1.

    Heat serving bowls

  • 2.

    Mix all liquids, pepper and sugar in a large mixing bowl

  • 3.

    Steam greens lightly for 2 minutes and once cooked chop the stems about 1 cm thick and slice leaves in half. Toss in a separate bowl with a couple of pinches of sea salt.

  • 4.

    Place noodles into a large pot of boiling water and cook for approx 2-3 minutes. Test for springiness and once cooked drain well and toss with the sauce until all noodles are evenly coated.

  • 5.

    To serve, place greens into the warmed bowls then noodles and finally lay the duck on top with a handful of coriander and shallots to taste.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2170kj
  • Fat Total 139g
  • Saturated Fat 45g
  • Protein 70g
  • Carbohydrate 158g
  • Sugar 11g
  • Sodium 1522mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The beauty of fresh Thai noodles is that each person dictates their acquired tastes. Hence, we always offer our diners condiments, such as fish sauce, fresh chopped chillies in vinegar, sugar and flaked roasted chilli to adjust the dish to their particular liking. We recommend that you experiment with a variety of sauces and levels of spiciness to find the one that suits you!

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