Peanut Turkey Pad Thai
About this dish
A vibrant, zingy stir-fry with turkey, noodles, and crunchy vegetables, all tossed in a rich homemade peanut sauce.
Allergy Info
Soya, Peanuts
Diet Info
Meat
Ingredients
- Diced Turkey Breast300 g
- Pepper1 whole
- Spring Onions2 whole
- Coriander1 handful
- Brown Rice Noodles100 g
- Sugar Snap Peas80 g
- Deep Roast Peanut Butter30 g
- Tamari1 tbsp
- Maple Syrup2 tsp
- Lime1 whole
Utensils
- Large Frying Pan
- Large Saucepan
- Small Bowl
- Knife
- Chopping board
- Colander
- Wooden spoon
- Meat thermometer
Method
Deseed and thinly slice the pepper. Thinly slice the spring onions. Roughly chop the coriander.
Boil a kettle of water.
Heat 1 tbsp of oil in a large frying pan over a medium heat.
Add the turkey to the pan, season with salt and pepper, and cook for 5 minutes until golden brown.
Meanwhile, fill a large saucepan with boiling water and cook the noodles for 3-4 minutes until tender. Drain.
Add the sliced pepper, sugar snap peas, half the spring onions, and half the coriander to the turkey pan.
Cook for a further 6-7 minutes until the vegetables have softened and turkey is cooked through. Check the internal temperature of the turkey reaches 74°C (165°F) with a meat thermometer.
In a small bowl, mix the Peanut Butter, Tamari, Maple Syrup, juice of half the Lime, and 3 tbsp hot water to make the sauce.
Add the drained noodles to the turkey and vegetable mix in the pan.
Pour over the peanut sauce and toss everything together to combine.
Serve topped with the remaining spring onions, coriander, and lime wedges.