Mee Pad (duck Egg Noodle Soup) Recipe

Name: Sisters Thai Cafes Mee Pad (Duck Egg Noodle Soup) Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 g Duck bones; 2000 ml Water; 50 g Ginger, sliced; 4 cloves Garlic, crushed; 2 pieces Star anise; 3 tbs Soy sauce; 1 tsp Salt; 1 tsp Black peppercorns; 250 g Egg noodles; 300 g Duck breast, sliced; 200 g Iceberg lettuce, shredded; 1 medium Red onion, thinly sliced; 1 bunch Fresh cilantro, chopped

Inspired by Sisters Thai Cafe

Time2h

Serves4

Sliced Duck & Egg Noodle with Iceberg Lettuce. Served Inside an Aromatic Duck broth & Garnished with Onions & Cilantro.

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Ingredients

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Noodle Soup Base

1 1/8 lb (500 g) Duck bones

8.45 cup (2000 ml) Water

1 3/4 oz (50 g) Ginger, sliced

4 cloves Garlic, crushed

2 pieces Star anise

3 tbs Aged soy sauce

1 tsp Celtic sea salt

1 tsp Black peppercorns

Noodles and Garnish

8.82 oz (250 g) Egg noodles

10.6 oz (300 g) Duck breast, sliced

7.05 oz (200 g) Iceberg lettuce, shredded

1 medium Red onion, thinly sliced

1 bunch Fresh cilantro, chopped

Method

Preparing the Broth

Cook the Duck Bones

In a large pot, add the duck bones and cover with 2000 ml of water. Bring to a boil over high heat.

Add Aromatics

Once boiling, add ginger, garlic, star anise, soy sauce, salt, and black peppercorns. Reduce heat to low and let simmer for 1.5 hours, skimming off any foam that rises to the top.

Strain the Broth

After 1.5 hours, strain the broth through a fine mesh sieve into another pot, discarding the solids. Keep the broth warm on low heat.

Cooking the Noodles and Duck

Prepare the Noodles

In a separate pot, bring water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.

Cook the Duck Breast

In a skillet over medium heat, add sliced duck breast and cook until browned and crispy on both sides, about 4-5 minutes. Remove from heat and slice thinly.

Assembling the Soup

Combine Ingredients

In a serving bowl, add a portion of egg noodles, shredded iceberg lettuce, and sliced duck breast.

Ladle Broth

Carefully ladle the warm duck broth over the noodles and garnishes.

Garnish

Top with sliced red onion and chopped cilantro before serving.