Recipe by: Game for Anything

Pheasant pad Thai | Serves 4  

  • 300g pheasant breasts, trimmed, sinew removed & diced 
  • 400g Pad Thai rice noodles  
  • 2tbsp tamarind paste  
  • 2tbsp brown sugar  
  • 3tbsp fish sauce  
  • 3tbsp oyster sauce  
  • 1 onion, finely sliced 
  • 2 garlic cloves, crushed  
  • 2 eggs, beaten  
  • 100g beansprouts  
  • 100g firm tofu, cut into cubes roughly 5mm square  
  • 2tbsp dried peanuts, finely chopped   
  • 2tbsp chives, finely chopped  
  • 2tbsp rice oil 
  • 1 lime 


  1. Place the noodles into a large bowl, cover with boiling water and soak for 5-6 minutes, then drain and rinse with cold water. 
  2. Meanwhile, mix the tamarind paste, brown sugar, fish sauce & oyster sauce in a small bowl. 
  3. Heat the rice oil in a wok, add the onion and fry for 2 minutes, then add the garlic and fry for a further 30 seconds. 
  4. Add the diced pheasant and fry for 3 minutes or until it is cooked. 
  5. Push to one side of the wok and add the eggs. Move them around to break up the egg. 
  6. Add the beansprouts, tofu, cooked noodles and sauce mix.  
  7. Fry for a further 2 minutes, making sure everything is well combined.  
  8. Remove from the heat, and sprinkle over the chives and peanuts. 
  9. Perfect when served with a wedge of lime.