Pad Thai


If you’ve never tried Pad Thai, you really have to. This is insanely good. Researching this recipe, I came across a host of different ways to make this dish, and I’m sure a lot (most/all) of them are more authentic than mine, but I’m a fan of switching ingredients to what you have in your cupboards or what’s available at the supermarket at a better value price. Traditionally, Pad Thai is for prawns or tofu, but I’ve had a lot of fish recently so I thought I’d try it with sliced turkey steaks. These are much better value than chicken fillets, as well as being leaner so better for you, plus they really benefit from a good flavoured sauce. You could, of course, add more veg if you’d prefer a veggie version.


You will need:

1 pack ribbon rice noodles – the straight to wok variety is easiest.

2 turkey breast steaks, sliced into strips

1 clove garlic

1 chunk ginger

2 tbs soy sauce

3/4 tbs sesame oil

1 tbs lime or lemon juice

1 tbs honey

2 tbs siracha or other chilli sauce – I used some tomato and chilli syrup I had in the fridge

beansprouts, peppers, bok choi or cabbage, carrots, broccoli – use whatever veg you’d like. I used a pre-prepared stir fry veg mix then added extra pepper and boiled some broccoli to serve alongside

1 egg

2 tbs peanuts, crushed. Ideally, you should use plain, unsalted ones but they (weirdly) were £2 whilst the salted ones were 48p so I used those and crushed in kitchen towel to dab off some of the oil and salt.


1. Heat a small amount of oil in a big pan or wok. Grate the garlic and ginger and add to the pan.

2. Add in the chopped vegetables and cook at a medium heat for 5 minutes or so. If you’re serving broccoli, put it on to boil.

3. Mix up the oil, soy, honey, lemon or lime juice and chilli sauce in a bowl and add a tablespoonful or so to the veg.

4. Push the veg to one side and place the strips of turkey into the pan where it is clear. Leave to brown slightly then turn.

5. Mix the turkey in with the veg and add in the noodles and the rest of the sauce mix.

6. Sprinkle in two thirds of the crushed peanuts (to crush, place in kitchen towel and fold it around them then batter with a rolling pin), saving the rest for a crunchier garnish.

7. Clear a space at one side of the pan and crack in the egg. Allow it to set a little on the bottom, then start to stir it in, allowing it to scramble, but don’t overcook it as it will turn to rubber. Don’t worry if the sauce bleeds into the egg – it will make it creamier and season it (it seems wrong but it’s so right).

8. Mix in together, make sure everything is nice and hot and serve, adding the broccoli on top and sprinkling on the rest of the peanuts.

I only managed to eat about 2/3 of mine so I have the rest to take to work for lunch tomorrow. I’ll definitely be adding this to my regular rotation though – it’s just so easy and delicious.


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