Thai-style seasonings bring piquant flavours to this fast but elegant salad. Succulent roast duck tops a fabulous mix of soft noodles and crunchy bean sprouts, baby corn and pak choi, tossed with chilli. Delicious!
If entertaining, provide friends with a choice of toppings in addition to the duck, by cooking vegetarian or seafood options. Bake one or more blocks of tofu (about 250g each) in the marinade or use the marinade to coat thick portions of salmon fillet (about 120g each serving). Cook the duck, tofu and salmon in separate dishes.
The flavours are so delicious. I didn't have pak choi so I used crunchy beans. I think microwaving the peanut butter with extra butter and used chopped up cashew nuts. - 12 Nov 2009