Turkey pad see ew
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Try our take on a popular Thai street food with turkey mince, rice noodles and Chinese broccoli.
Ingredients
Dry rice noodles
200 g, flat rice variety
Sunflower oil
1 tbs, or canola oil
Turkey breast mince
500 g
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp, finely grated
Fresh red chilli
1 whole, thinly sliced
Egg(s)
2 medium, lightly beaten
Chinese broccoli (gai lan)
1 bunch(es), coarsely chopped
Green shallot(s)
2 individual, thinly sliced
Kecap manis
2 tbs, (Indonesian sweet soy sauce)
Fish sauce
1 tbs
Lime juice
1 tbs
Bean sprouts
2 cup(s), (160g)
Roasted peanuts
¼ cup(s), (35g) unsalted variety, chopped
Instructions
1
Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.
2
Heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry mince, garlic, ginger and chilli, breaking up lumps, for 7–8 minutes or until browned. Transfer to a plate.
3
Reheat wok over high heat. Stir-fry egg for 1 minute or until just set. Add gai lan and shallots and stir-fry for 1 minute. Add turkey mixture, kecap manis, fish sauce, juice, sprouts and noodles and stir-fry for 2 minutes or until heated through. Sprinkle with peanuts and serve with lime wedges.
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