TURKEY PAD THAI
Get all your ingredients ready at the start so the dish comes together in minutes.
Hands-on time 15min, plus soaking. Cooking time about
15min. Serves 2
125g (4oz) flat, folded dried rice noodles 4tbsp fish sauce 2tbsp tamarind paste, we used Thai Taste 3tbsp demerara sugar 1tbsp soy sauce 3tbsp vegetable oil 2 garlic cloves, finely chopped 1 red chilli, deseeded and sliced 2 medium eggs, beaten 125g (4oz) cooked turkey, shredded
100g (3½oz) beansprouts 3 spring onions, finely sliced to garnish 2tbsp unsalted roasted peanuts, roughly chopped Small handful coriander, chopped Lime wedges
1 Soak rice noodles in large bowl of cold water for 25min, or until flexible. Drain. Meanwhile, mix fish sauce, tamarind, sugar, and soy sauce with 2tbsp water in a small pan. Heat gently, stirring to dissolve. Set aside.
2 Heat oil in a large frying pan or wok over high heat. Add garlic and chilli, stir-fry for 30sec, then add noodles and a splash of water and stir-fry for 2min more. Add sauce and stir-fry for 1-2min until sauce is absorbed and noodles are almost cooked through.
3 Push noodles to one side, add eggs to empty part of pan/ wok and fry, stirring, until just set and scrambled. Add turkey, beansprouts and spring onions and stir to heat through. Serve scattered with peanuts and coriander, with lime wedges on the side.
PER SERVING 704cals, 41g protein, 32g fat (5g saturates), 62g carbs (10g total sugars), 3g fibre