Turkey Pad Thai
Ingredients
Sauce
- ¼ cup fish sauce or soy sauce
- ¼ cup brown sugar or cane
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 1 tsp sriracha hot sauce
- 340 g rice noodles cooked according to instructions on package
- 340 g boneless and skinless turkey breasts cut in thin strips
- 1 tbsp sesame oil
- 2 tbsp cooking oil olive or canola
- 3 green onions cut in sections
- 2 cups chinese cabbage minced
- 2 eggs lightly beaten
Toppings
- ¼ cup peanuts crushed
- cilantro leaves optional
- lime wedges, for serving
Instructions
- Prepare the sauce by mixing all the sauce ingredients.
- Cook noodles according to instructions on the package. Drain and set aside. Certain varieties need to be soaked first, while others cook in as little as 3 minutes. I suggest adapting the recipe according to cooking instructions on package.
- In a large skillet, sear and brown turkey strips for 4-5 minutes in the sesame and cooking oil mixture, until cooked through.
- Add green onions and cabbage and cook 1 more minute or so. Push the ingredients on the side to create space to cook eggs for 1 minute, to make scrambled eggs.
- Incorporate noodles and mix well. Quickly add the sauce and cook 2 more minutes.
- Divide in four bowls. Top with peanuts and cilantro leaves. The lime wedges will bring out the wonderful flavours of this typical and exotic meal.
Notes
The aroma of the fish sauce will disappear during cooking. You can also substitute this ingredient with an equivalent amount of soy sauce. By adding a few dried and rehydrated shitake mushrooms, you will get fantastic aromas that evoke the unique umami taste of fish sauce.
Nutrition
Calories: 434kcalCarbohydrates: 45gProtein: 29gFat: 18gSodium: 1519mg
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