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.
Nutritional analysis per serving (4 servings)
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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