Camping Pad Thai with partridge

A recipe by Émile David

Preparation: 30 minutes | Cooking time: 30 minutes | Portions: 3 to 4

Ingredients:

Pad Thaï

• The breasts of 3 finely sliced ruffed grouse
• A 300 to 500 g bag of rice noodles (or instant ramen noodles)
• 3 beaten eggs
• 3 tablespoons canola oil
• 1½ cups bean sprouts
• 3 green onions (shallots) thinly sliced
• Peanuts, lots of peanuts!

Sauce (to be made in advance in a Masson jar)

• 1 cup of water
• The juice of 2 limes (can be replaced by rice vinegar, lemon, or other)
• 1 tablespoon sambal oelek or sriracha or crushed chilli pepper (+1 for the spicy version; +2 for the very spicy version; +4 for the extreme version)
• 3 tablespoons brown sugar
• 3 tablespoons fish sauce
• 3 large pressed garlic cloves
• 3 tablespoons peanut, sunflower, or canola oil
• 2 tablespoons sweet paprika

Preparation before leaving home:

• Put all the ingredients for the sauce in a Masson jar, close the jar, shake vigorously and to your heart's content.

On site:

1. Heat a pot of water (4 to 5 cups).
2. In a large frying pan, heat the canola oil, put the pieces of grouse in it, cook for 3 to 4 minutes on each side, depending on the thickness of the slices. You will want a slight golden brown on each side and the meat to be completely white.
3. Move the poultry to one side and cook the beaten eggs, stirring gently.
4. Add the fish and egg sauce, combine all the ingredients, and set aside on a stove or near the heat.
5. Place noodles in boiling water, cook until tender, then quickly drain.
6. Mix the noodles into the grouse preparation.
7. Add bean sprouts, green onions, and peanuts …and serve.