Are you craving takeout but have a freezer full of wild game to eat? This Elk Pad Thai is the perfect recipe to satisfy your cravings! Tender strips of elk roast with crisp-tender vegetables, chewy rice noodles, and crunchy peanuts enveloped in a deliciously zesty sauce make this recipe *chef's kiss.* Give it a try today!
To a medium bowl, add elk meat, soy sauce, peanut oil, and cornstarch. Stir to coat the meat. Let the meat sit in the fridge for 30 minutes before cooking.
Add scrambled eggs and let them cook for 1 minute before stirring them. Stir the eggs and cook for 1-2 minutes more, or until cooked through. Break up the eggs into small pieces and add them to the bowl with the cooked vegetables.
Add cooked eggs and vegetables back to the skillet. Add sauce and peanuts. Stir to combine and cook for 4-5 minutes, stirring frequently to make sure the sauce doesn't burn.