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This dish is from Chat THai restaurant in Sydney CBD Westfield.
Heat serving bowls
Mix all liquids, pepper and sugar in a large mixing bowl
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.
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.
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.
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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