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Turkey Pad Thai

  • Breast
  • Lunch
  • Dinner
  • Everyday
  • Skillet
  • 30 minutes to an hour

Sweet, salty, sour and spicy. Pad Thai has it all, and Ontario turkey is a perfect addition to this famous Thai street food. Remember to soak rice noodles for an hour beforehand in warm water. If you don’t have a wok, use a high-sided frying pan.

Prep Time

40 minutes

Cook Time

20 minutes

Yield

2 servings

Print Recipe

Ingredients

Pad Thai Sauce

  • 4 tbsp (60 mL) fish sauce or soy sauce
  • 1½ tbsp (22.5 mL) tamarind paste, diluted with a little water
  • 1 tbsp (15 mL) lime juice
  • 1 tbsp (15 mL) rice vinegar
  • 1 tbsp (15 mL) Sriracha or Sambal Oelek – optional
  • 4 tbsp (60 mL) brown sugar

Pad Thai

  • 1 package (400 g) wide rice noodles
  • 2 tbsp (30 mL) vegetable oil
  • 4 garlic cloves, chopped
  • 2 cups (500 mL) Ontario turkey breast cut into 1/2 inch by 2-inch strips (1.5 cm by 5 cm)
  • 1/2 cup (125 mL) carrots, julienned
  • 1/2 cup (125 mL) red pepper, julienned
  • 2 eggs, beaten
  • 1 tbsp (15 mL) paprika
  • 1 cup (250 mL) bean sprouts
  • 1½ cups (375 mL) green onions, sliced diagonally
  • ¼ cup (50 mL) roasted peanuts – optional
  • Cilantro sprigs and lime wedges for garnish

Instructions

  • In a large bowl, cover 3-4 cups (400 g package) wide rice noodles in warm water, cover.
  • To make the pad thai sauce, combine fish sauce, tamarind paste, lime juice, rice vinegar, Sriracha and brown sugar in a small bowl. Set aside.
  • Heat wok or large non-stick skillet to high and add oil. When oil is hot add 1 ½ cups (375 mL) sliced green onions.
  • Add garlic and stir fry for 5 seconds. Add turkey strips and stir fry until no longer pink, about 2 minutes. Add carrots and peppers and stir fry 30 seconds.
  • Push ingredients to one side of pan and pour beaten egg into empty spot and scramble until curds form, about 30 seconds. Fold together all ingredients in the pan and add paprika. Drain soaked noodles and add to pan. Cook for 2-3 minutes.
  • Add Pad Thai Sauce and mix together well. Allow the sauce in the pan to reduce until the noodles have soaked up all the liquid in the pan. Fold in about 3/4 of the bean sprouts and green onion, reserving some for garnish. Add half the peanuts and stir.
  • Serve on large platter, or individual bowls. Garnish with hearty sprigs of cilantro, the remaining peanuts and lime wedges.

Chef's Tips

  • For this who dislike cilantro, substitute fresh basil leaves. If you’re worried about an ingredient like chopped garlic burning in the wok before the turkey is cooked, keep a bottle of rice wine around (white wine works too) and throw a splash in your pan to slow the process down.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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