Duck Drunken Noodles | SheerLuxe

Ingredients

• 340g pack of 2 Gressingham Duck Breasts, skin scored and seasoned
• 100g of Thai Taste Folded Brown Rice Noodles
• 1 onion, thinly sliced
• 1 Romano pepper, deseeded and cut into strips
• 2 cloves of garlic, finely grated or chopped
• 1 red or green Thai chilli, finely sliced (from a 30g pack Cooks’ Ingredients Mixed Thai Chillies)
• 2 tsp of fish sauce
• 2 tsp of light soy sauce
• 2 tsp of dark soy sauce
• 2 tsp of oyster sauce
• ½ tsp of palm sugar
• 25g pack of Thai basil, roughly torn
• 1 tbsp of roasted and salted peanuts, roughly chopped
• 1 lime, cut into wedges