Bring fresh Thai flavours to the table in just 30 minutes with our authentic pad thai recipe. This zingy noodle dish is a great way to use up leftover shredded turkey meat, but you can sub in tofu to make it suitable for vegetarians, too.
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Yields:
2 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
704
Ingredients
125 g flat, folded dried rice noodles
4 Tbsp. fish sauce
2 Tbsp. tamarind paste
3 Tbsp. demerara sugar
1 Tbsp. soy sauce
3 Tbsp. vegetable oil
2 garlic cloves, finely chopped
1 red chilli, deseeded and sliced
2 medium eggs, beaten
125 g cooked turkey, shredded
100 g beansprouts
3 spring onions, finely sliced
TO GARNISH
2 Tbsp. unsalted roasted peanuts, roughly chopped
Small handful coriander, chopped
Lime wedges
Directions
Step 1Soak 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.
Step 2Heat 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.
Step 3Push 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
