Turkey Pad Thai
Prep time: 40 min
Cook time: 20 min
Makes: 2 servings
Pad Thai Sauce:
- 4 tbsp (60 mL) fish sauce or soy sauce
- 1 1/2 tbsp (22.5 mL) tamarind paste, diluted with a little water
- 1 tbsp (15 mL) lime juice
- 1 tbsp (15 mL) rice vinegar
- 1 tbsp (15 mL) Sriracha or Sambal Oelek – optional
- 4 tbsp (60 mL) brown sugar
- 1 package (400 g) wide rice noodles
- 2 tbsp (30 g) vegetable oil
- 4 garlic cloves, chopped
- 2 cups (500 mL) Ontario turkey breast cut into 1/2 inch by 2-inch strips (1.5 cm by 5 cm)
- 1/2 cup (125 mL) julienned carrots
- 1/2 cup (125 mL) julienned red pepper
- 2 eggs, beaten
- 1 tbsp (15 g) paprika
- 1 cup (250 mL) bean sprouts
- 1 ½ cups (375 mL) sliced diagonally, green onions
- ¼ cup (50 mL) roasted peanuts – optional
- Cilantro sprigs and lime wedges for garnish
In a large bowl, cover 3-4 cups (400 g package) wide rice noodles in warm water, cover.
Pad Thai Sauce:
Combine fish sauce, tamarind paste, lime juice, rice vinegar, Sriracha and brown sugar in a small bowl. Set aside.
Heat wok or large non-stick skillet to high and add oil. When oil is hot add 1 ½ cups (375 mL) sliced green onions.
Add garlic and stir fry for 5 seconds. Add turkey strips and stir fry until no longer pink, about 2 minutes. Add carrots and peppers and stir fry 30 seconds.
Push ingredients to one side of pan and pour beaten egg into empty spot and scramble until curds form, about 30 seconds. Fold together all ingredients in the pan and add paprika. Drain soaked noodles and add to pan. Cook for 2-3 minutes.
Add Pad Thai Sauce and mix together well. Allow the sauce in the pan to reduce until the noodles have soaked up all the liquid in the pan. Fold in about 3/4 of the bean sprouts and green onion, reserving some for garnish. Add half the peanuts and stir.
Serve on large platter, or individual bowls. Garnish with hearty sprigs of cilantro, the remaining peanuts and lime wedges.
Tips: For this who dislike cilantro, substitute fresh basil leaves. If you’re worried about an ingredient like chopped garlic burning in the wok before the turkey is cooked, keep a bottle of rice wine around (white wine works too) and throw a splash in your pan to slow the process down.