Bring fresh Thai flavours to the table in just 30 minutes with our authentic pad thai recipe. This zingy noodle dish is a great way to use up leftover shredded turkey meat, but you can sub in tofu to make it suitable for vegetarians, too.
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Yields:
2 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
704
Ingredients
125g
flat, folded dried rice noodles
4Tbsp.
fish sauce
2Tbsp.
tamarind paste
3Tbsp.
demerara sugar
1Tbsp.
soy sauce
3Tbsp.
vegetable oil
2
garlic cloves, finely chopped
1
red chilli, deseeded and sliced
2
medium eggs, beaten
125g
cooked turkey, shredded
100g
beansprouts
3
spring onions, finely sliced
TO GARNISH
2Tbsp.
unsalted roasted peanuts, roughly chopped
Small handful coriander, chopped
Lime wedges
Directions
Step 1Soak rice noodles in large bowl of cold water for 25min, or until flexible. Drain. Meanwhile, mix fish sauce, tamarind, sugar, and soy sauce with 2tbsp water in a small pan. Heat gently, stirring to dissolve. Set aside.
Step 2Heat oil in a large frying pan or wok over high heat. Add garlic and chilli, stir-fry for 30sec, then add noodles and a splash of water and stir-fry for 2min more. Add sauce and stir-fry for 1-2min until sauce is absorbed and noodles are almost cooked through.
Step 3Push noodles to one side, add eggs to empty part of pan/wok and fry, stirring, until just set and scrambled. Add turkey, beansprouts and spring onions and stir to heat through. Serve scattered with peanuts and coriander, with lime wedges on the side.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
