Pad Thai GreensStraight off the bat this is not a traditional Pad Thai; I’m a big fan of original, but I’m also a big fan of turkey.  The cousin of chicken, turkey really does seem to be the under utilised poultry in Australia, I guess because it isn’t farmed here.  It’s a brilliant source of protein and quite often a more economical choice than other options.

Whilst this may not be the most traditional Pad Thai, it is simple and delicious.  In this recipe I used cashews rather than peanuts, but I’m keen to remake it with the peanut option which I normally think of as a staple in any good Pad Thai.

TURKEY PAD THAI

Adapted from HealthySeasonalRecipes.com

Serves 4; 30 Minutes

170g Pad Thai Noodles
3 Tbsp Brown Sugar
2 Tbsp Tomato Paste
2 Tbsp Lime Juice
2 Tbsp Fish Sauce
1 Tbsp White Vinegar
4 Tsp Canola Oil
500g Turkey Mince
1 Bunch Spring Onion
1 Bunch Bok Choy
1/2 Cup Lite Coconut Milk
1/3 Cup Crushed Roasted Cashews
2 Tbsp Chopped Coriander
2 Tbsp Chopped Basil

Pad Thai Noodles

I’m not going to tell you how to cook the noodles, just follow whatever instructions are on the packet.  I always find that every packet has a slightly different method behind the preparation of the noodles and its best to just go with what is advised than take a stock standard approach to all brands.

Once the noodles have been prepped, whisk together the lime juice, tomato paste, brown sugar, fish sauce and white vinegar then set aside for later.

Cook the turkey and the whites of the spring onions over a medium high heat until the turkey is cooked through.  Turkey dries out quite quickly so be careful not to overcook at this stage.  Add the coconut milk and the bok choy and reduce the heat.  Cook until the bok choy has wilted and then transfer the mixture to a large bowl.

Take your pre-pared noodles and add to the pan with the sauce you set aside earlier.  Cook through until the noodles are hot and then add this mix to the turkey in the bowl.

Toss the greens of the spring onions through the mix and then serve with the coriander, basil and nuts.

This recipe makes bang on 4 serves so keep that in mind if you (like I so often do) like to treat yourself to second helpings of dinner.

Turkey Pad Thai

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