Turkey pad see ew

Total Time
30 min
15 min
15 min
Try our take on a popular Thai street food with turkey mince, rice noodles and Chinese broccoli.

dry rice noodles

200 g, flat rice variety

sunflower oil

1 tbs, or canola oil

turkey breast mince

500 g


2 clove(s), crushed

fresh ginger

1 tsp, finely grated

fresh red chilli

1 whole, thinly sliced


2 medium, lightly beaten

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


  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.
SERVING SUGGESTION: Fresh coriander leaves. TIP: You can use lean chicken mince instead of turkey mince.

Start eating better than ever!