Thai Pheasant with Glass Noodles.

Serves 4.


  • 6 pheasant breasts, cubed.

  • 3 tbsp sunflower oil.

  • 50g Thai green curry paste.

  • 400ml coconut milk.

  • 3 tbsps fresh coriander, chopped.

  • Glass noodles.

  • 200g bean thread noodles.

  • 2 tbsps sunflower oil.

  • Small piece root ginger, grated.

  • 1 clove garlic, crushed.

  • 1 small fresh chilli, finely sliced.

  • 1 tbsp Thai fish sauce (nam pla).

  • 2 tsps caster sugar.

  • 3 tbsps lime juice.

  • 1/2 tsp chilli flakes.

  • 2 spring onions, finely sliced.

  • A handful of Thai basil leaves.


  1. Fry the pheasant cubes for 5-7 minutes in a wok or large saucepan until cooked.

  2. Drain off any remaining oil, then stir in the curry paste and coconut milk.

  3. Simmer gently for about 8 minutes.

  4. Then stir in the coriander.

  5. Meanwhile soak the noodles in warm water until soft, then drain well.

  6. Heat the oil and fry the ginger, garlic and chilli for a minute.

  7. Add the fish sauce, sugar, lime juice and chilli flakes.

  8. Stir in the noodles.

  9. Add the spring onions and basil and serve at once with the cooked pheasant.

Courtsey of “Game to Eat”.