TURKEY PAD THAI

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the noodles according to the packet instructions, and cook the green beans in the same pan as the noodles, or in a separate pan of boiling water (depending on the noodle cooking time), for 3 minutes. Drain the noodles and beans in a colander. Pour a kettleful of hot water over the noodles to remove any starch and stop them from sticking together. Keep to one side for later.

Step 2

To make the peanut sauce, whisk the ingredients together in a small bowl, adding a splash of water if needed, to loosen the mixture a little.

Step 3

Heat 1 tablespoon of the sesame oil in large non-stick frying pan or wok over a medium to high heat, add the turkey mince, ginger paste, garlic paste, Thai 7-spice, fish sauce and the brown sugar, and cook for 7-8 minutes, moving the mince around in the pan until cooked through and slightly caramelized. Remove from the pan, cover and set aside.

Step 4

Add the radishes and carrot to the pan with a splash of water and cook for 1 minute. Move the vegetables to the side of the pan and add the remaining sesame oil and the beaten eggs. Leave to cook, moving the egg around in the pan, until just set.

Step 5

Add the cooked noodles, green beans and minced turkey to the pan, along with the peanut sauce and chopped herbs, folding everything together gently, and warm through for 2 minutes. Remove from the heat, sprinkle with chopped peanuts and serve with lime wedges on the side.