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.