Venison Pad Thai

January 22nd, 2011 |

Author: Susan

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Some people turn to meatloaf, mashed potatoes, or mac and cheese when they want comfort food. I turn to pad thai. I love the peanut sauce and noodles. Every time a new Thai place opens (and they seem to open all the time here in Northern Virginia), I have to go and try the pad thai. I’m lucky to have two places within walking distance that have a stellar version. What they don’t have is a venison version. Who does? To my knowledge, deer aren’t common in Thailand.

Did that stop my from making a venison pad thai? Never!

The venison is actually very nice in this dish. I think the meat is lean enough so work well with the fat in peanut sauceâ€”beef would probably be way too heavy in this. The venison meat, however, was lovely.

Recipe: Venison Pad Thai

Summary: a delightful twist on a favorite Thai comfort food dish

Ingredients

1 recipe peanut sauce (see below)
1 package of rice noodles
3 tbs peanut oil
1 egg
1 carrot, sliced into 2-inch, thin strings
3 scallions, sliced into 2-inch thin strings
6 to 8 oz venison flank steak, cut into 1 to 2 inch thin slices

Instructions

Make the peanut sauce, and set aside.
Boil 6 cups of water, turn off heat. Soak the rice noodles in the hot water until tender (3 to 5 minutes), set aside.
In a small bowl, beat the egg. Heat 1 tbs of the oil in a wok or large frying pan. Scramble the egg, set to one side of pan.
Heat the remaining oil. Saute the carrots until tender. Add the scallion and venison. Saute until venison is just pink in the middle.
Add the peanut sauce and noodles to the pan and stir well. Serve immediately.

Variations

Chicken, shrimp, or vegetarian are the usual ways to serve pad that. Prepare the chicken the same way as the venison (of course, cooking through rather than leaving it pink )