Turkey Meatball Pad Thai

4 20Min
4 20Min

Turkey Meatball Pad Thai

Method

  1. Place noodles into a large heatproof bowl and cover with boiling water. Stand for 5 minutes. Drain and set aside.
  2. Combine turkey mince, garlic, ginger, breadcrumbs, and 1 tablespoon of Pad Thai Stir-fry Sauce. Mix well. Roll heaped tablespoons of mixture into 16 meatballs.
  3. Heat half the oil in a wok or large frying pan over medium-high heat. Cook meatballs in batches for 3-5 minutes, turning frequently until cooked. Remove and set aside.
  4. Add remaining oil to the pan and add the onion. Cook 3 minutes. Push onion to the side of the pan and add beaten eggs. Cook, stirring to scramble the egg.
  5. Add green onion and half the bean sprouts. Stir fry for 1 minute. Pour in Pad Thai Stir-fry Sauce and add meatballs and noodles. Toss to coat noodles and heat through meatballs.

What You'll Need

  • 7oz Pad Thai rice noodles
  • 18oz turkey mince
  • 1 clove garlic, crushed
  • 1 teaspoon grated ginger
  • ¼ cup (25g) dried breadcrumbs
  • 1 x 7oz Passage to Asia Pad Thai Stir-fry Sauce
  • 2 tablespoons oil
  • 1 onion, cut into thin wedges
  • 2 eggs, beaten
  • 3 green onions, cut into batons
  • 1 ½ cups (140g) bean sprouts
  • ¼ cup coriander leaves, for garnish
  • Lime wedges, roasted peanuts, sliced red chilli to serve.

What You'll Need

Method