Yesterday I was craving something comforting, that didn't take too long to cook and required one pot (yes because the washing up is piling up as well). We all know how much I love a squidgy flat rice noodle - pad thai, ho fun you name it, I love it.
So yesterday I grabbed as many ingredients as possible from the fridge (more stuff that needs using up) threw it all into the wok and the Turkey and Peanut "Pad Thai" was born. Why the inverted commas - well because strictly this isn't a pad thai as described by Wikipedia, but it does almost taste like one.
Here's the recipe and I am off to think about how I can make another "no effort" dinner tonight.
Hope you enjoy!
- 300g flat rice noodles, soaked (or the straight to wok packet version)
- 500g turkey mince
- 1 onion, sliced
- 2 garlic cloves crushed
- 1 bulb of pak choi, chopped
- 8 chestnut mushrooms, chopped
- 150g green beans, roughly chopped
- 2 limes, juiced
- 3tbsp crunchy peanut butter
- 1tbsp fish sauce
- 3tbsp soy sauce (+more to season)
- vegetable oil (rapeseed or canola)
- finely sliced spring onion, lime wedges and sraracha to serve
- Add the oil to a wok. Once hot add the onions and sautee until soft.
- Add the garlic and mince and fry some more until the meat is cooked and starts to brown.
- Mix in the mushrooms, fish sauce, half the lime juice and soy sauce and cook until the liquid has reduced a little. Add the green beans cook for a few minutes and then add the pak choi.
- Once the veggies are almost cooked, let down the peanut butter with a little hot water and then add to the wok. Stir everything well, add the noodles and mix some more until everything is well combined and coated. Stir in the rest of the lime juice, taste for seasoning and add some more soy sauce if needed.
- Top with the sliced spring onion, some sraracha and the lime wedges.