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5.0 from 6 votes

Elk Pad Thai

Elk Pad Thai is a wild game twist on the traditional Thai dish. The result is a flavorful and protein-rich meal that will keep you coming back for more!

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 12 cups
Calories: 370 kcal
Course: Main Course
Cuisine: Asian , Thai

Ingredients

Meat:
  • 1 lb elk roast, cut into thin strips (about ⅛" thick)
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil
  • 1 tablespoon cornstarch
Sauce:
  • ⅔ cup ketchup
  • ½ cup smooth peanut butter
  • ½ cup fresh lime juice (from about 3 limes)
  • 6 tablespoon fish sauce
  • 3 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic, minced
  • ½ teaspoon red pepper flakes
Other Ingredients:
  • 3 tablespoon peanut oil
  • 1 tablespoon soy sauce
  • 1 ½ cup yellow onion, julienned (about 1 medium onion)
  • 8 oz fresh bean sprouts
  • 4 cup napa cabbage, shredded
  • 6 large eggs, scrambled
  • 8 oz rice noodles (uncooked)
  • ¾ cup green onions, finely chopped (about 1 bunch)
  • ½ cup cilantro, finely chopped (about 1 bunch)
  • 1 cup roasted peanuts (more for serving, optional)
  • lime wedges, for serving (optional)
  • chili crisp, for serving (optional)
  • cilantro leaves, for serving (optional)

Instructions

    Cup of Yum
  1. 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.
  2. Add all sauce ingredients to a medium bowl. Whisk to combine. The peanut butter might not fully mix into the sauce but that's ok. It will melt when it cooks.
  3. Heat electric skillet over high heat. Add 1 tablespoon peanut oil and swirl to coat the pan. Add julienned onions and cook for 2-3 minutes, or until slightly softened.
  4. Add bean sprouts and shredded cabbage. Cook for 5-7 minutes, stirring occasionally or until vegetables are crisp-tender and cabbage is wilted. 30 seconds before the vegetables are done cooking, add 1 tablespoon of soy sauce and stir to combine. Remove vegetables to a bowl.
  5. Add 1 tablespoon of peanut oil to the hot electric skillet. 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.
  6. Add 1 tablespoon of peanut oil to the hot electric skillet. 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.
  7. While the meat is cooking, cook noodles according to the package directions. When noodles are done cooking, rinse them under cold water until they are completely cooled to stop the cooking process. Drain and set aside.
  8. 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.
  9. Add cooked rice noodles, cilantro, and green onions. Stir to combine and cook for 1-2 more minutes to heat the noodles.
  10. Serve with peanuts, lime wedges, and chili crisp, if desired. Enjoy!
Freezing Instructions:
  1. This dish freezes surprisingly well. Add your desired number of servings to a vacuum bag and vacuum seal it. I like to do individual servings so I can grab one for lunch. Freeze for up to 3 months. Thaw under refrigeration and "boil in bag" to heat it or remove it from the bag and heat it up on the stove or in the microwave.

Notes

  • To make this a weeknight-friendly meal, prep the ingredients in the morning or night before so all you have to do is cook in the evening.
  • Slice the meat while it is still mostly frozen to get thin slices. Once sliced, thaw the meat in a paper towel-lined bowl under refrigeration. This will help the meat brown better when you cook it.
  • Turn down the heat and wipe the electric skillet out with a paper towel in between ingredients to prevent burning.

Nutrition Information

Calories 370kcal (19%) Carbohydrates 34g (11%) Protein 19g (38%) Fat 19g (29%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Trans Fat 0.02g Cholesterol 82mg (27%) Sodium 1160mg (48%) Potassium 566mg (16%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 410IU (8%) Vitamin C 16mg (18%) Calcium 79mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 12cups

Amount Per Serving

Calories 370

% Daily Value*

Calories 370kcal 19%
Carbohydrates 34g 11%
Protein 19g 38%
Fat 19g 29%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 9g 45%
Trans Fat 0.02g 1%
Cholesterol 82mg 27%
Sodium 1160mg 48%
Potassium 566mg 12%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 410IU 8%
Vitamin C 16mg 18%
Calcium 79mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.