Turkey Pad Thai

This recipe (and photo), courtesy of Foodland Ontario, foodlandontario.ca, will prompt you to get cooking.

Pad Thai has become popular to make at home as it’s a budget friendly, one-pan dinner and quick to put together. Using ground turkey is convenient for busy weeknights. You can substitute with ground pork or chicken, if you wish. Serve with lime wedges, roasted peanuts and sambal oelek on the side.

Preparation Time:       15 minutes

Cooking Time:               20 minutes

Makes 4 servings

Sauce:

2 cloves Ontario garlic, minced

1/4 cup (50 mL)             each soy sauce and fish sauce

1 tbsp (15 mL)               Ontario maple syrup

1 tbsp (15 mL)               each cornstarch, tomato paste, rice vinegar and lime juice

Stir-Fry:

8 oz (250 g)                    medium rice noodles

Boiling water

1 tbsp (15 mL)               sesame oil

500 g                                Ontario ground turkey

1 tbsp (15 mL)               vegetable oil

2                                        cloves Ontario garlic, minced

1 tsp (5 mL)                    minced fresh gingerroot

1 cup (250 mL)              thinly sliced Ontario cabbage

2                                        Ontario carrots, thinly sliced on diagonal

Half                                   Ontario red onion, thinly sliced (about 1 cup/250 mL)

1 cup (250 mL)              Ontario bean sprouts

1                                        Ontario sweet red pepper, thinly sliced

2                                        Ontario eggs, beaten

Sauce: In bowl, combine garlic, soy sauce, fish sauce, maple syrup, cornstarch, tomato paste, vinegar and lime juice, mixing well. Set aside.

Stir-Fry: Place noodles in heatproof bowl. Cover with boiling water and let stand for about 5 minutes, until noodles are softened. Drain; return to bowl. Using fork, separate noodles and toss with sesame oil; set aside.

In wok or large skillet, cook turkey over medium-high heat, breaking up with wooden spoon, for about 10 minutes or until turkey is cooked through. Transfer to bowl; set aside.

Add vegetable oil to wok. Add garlic, gingerroot, cabbage, carrots and onion, tossing to coat. Cover and cook for 3 minutes. Uncover; add bean sprouts and red pepper, tossing to coat. Push vegetables to one side of wok. Add eggs to other side and cook, stirring to scramble, for about 2 minutes, until just set. Add sauce, noodles and turkey to wok. Cook, gently tossing, for about 3 minutes or until sauce is thickened and noodles are hot. Serve immediately.

Nutritional Information:

1 serving

PROTEIN:                        32 grams

FAT:                                   20 grams

CARBOHYDRATE:         69 grams

CALORIES:                       587

FIBRE:                               4 grams

SODIUM:                        1730 mg