Turkey pad see ew

Total Time
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
  • garlic
    2 clove(s), crushed
  • fresh ginger
    1 tsp, finely grated
  • fresh red chilli
    1 whole, thinly sliced
  • egg(s)
    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.

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