Elk Pad Thai Recipe

Servings: 12 Prep Time: 25 minutes Cook Time: 25 minutes

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!

Ingredients: – elk roast – soy sauce – peanut oil –  cornstarch – ketchup – smooth peanut butter – fresh lime juice – fish sauce – brown sugar – soy sauce – garlic – red pepper flakes – soy sauce – yellow onion – fresh bean sprouts – Napa cabbage – eggs – rice noodles – green onions – cilantro – roasted peanuts

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 all sauce ingredients to a medium bowl. Whisk to combine.

Cook julienned onions in peanut oil for 2-3 minutes.

Add bean sprouts and shredded cabbage. Cook for 5-7 minutes, stirring occasionally or until vegetables are crisp-tender and cabbage is wilted.

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 seasoned meat in a single layer. Cook for 2 minutes, flip the meat, and cook for 2 more minutes or until the meat is cooked through.

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.

Add cooked rice noodles, cilantro, and green onions. Stir to combine and cook for 1-2 more minutes to heat the noodles.

Serve with peanuts, lime wedges, and chili crisp, if desired.