One-pot Turkey pad thai

One-pot Turkey pad thai

By

Have dinner on the table in 30 minutes with this speedy, one-pot turkey pad thai.

The ingredient of One-pot Turkey pad thai

  1. 200g dried rice noodles
  2. 1 tablespoon peanut oil
  3. 500g turkey mince
  4. 4cm piece fresh ginger, finely grated
  5. 2 garlic cloves, crushed
  6. 1/4 cup Chinese cooking wine (shao hsing)
  7. 1/4 cup salt-reduced soy sauce
  8. 1 tablespoon brown sugar
  9. 150g green beans, trimmed, halved
  10. 1 red onion, halved, cut into thin wedges
  11. 1 cup finely shredded wombok (Chinese cabbage)
  12. 1 cup bean sprouts, trimmed
  13. Fresh coriander sprigs, to serve
  14. Sliced red chilli, to serve
  15. Roasted unsalted peanuts, to serve
  16. Lime halves, to serve
  17. Sambal oelek, to serve

The instruction how to make One-pot Turkey pad thai

  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Separate noodles with a fork. Drain. Set aside.
  2. Meanwhile, heat oil in a wok or large deep frying pan over medium-high heat. Add mince. Stir-fry, breaking up mince, for 5 minutes or until starting to brown. Add ginger and garlic. Stir to combine. Add cooking wine, soy sauce and sugar. Cook, stirring occasionally for 2 minutes or until sauce thickens.
  3. Add beans and onion. Stir-fry for 2 minutes or until onion just softens. Add noodles and wombok. Stir-fry for a further 1 minute or until heated through.
  4. Serve noodles topped with bean sprouts, coriander, chilli and peanuts. Serve lime and sambal to the side.

Nutritions of One-pot Turkey pad thai

fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

You may also like