Turkey Pad Thai
Our new Turkey Pad Thai is a wholesome dinner that’ll satisfy hungry tummies! Carrot, coriander, bean shoots, turkey mince, and noodles, topped with crunchy peanuts and fresh lime juice… yum!
20 mins
2
All Year
This bowl isn’t just pretty… it tastes SO good. It’s perfect for lunch or dinner and has healthy veggies in it as well as tender beef strips and a dressing that is oh so tasty!
Ingredients
- 1 cup jasmine rice
- 1 ½ cups water
- 300g beef strips
- ¼ red cabbage, thinly sliced
- 1 large carrot, sliced into thin matchsticks
- ¼ bunch kale, finely chopped
- 1 avocado, thinly sliced
- 1 lime, cut into wedges, to serve
- DRESSING
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- ½ lime, juiced
- 1 tbsp fresh coriander, chopped (optional)
- Pinch of chilli flakes (optional)
Method
- Place the rice and water in a saucepan over a high heat. Bring to the boil, then reduce the heat to low. Cover and cook for 10 mins or until the rice is tender and liquid is absorbed.
- Remove the cooked rice from the heat, and set aside, covered, for 5 mins. Once done, use a fork to fluff up the rice.
- Meanwhile, cook the beef strips on a hot pan drizzled with olive oil. Transfer to a plate, then cover with foil and allow to sit for 5 mins.
- Combine all the dressing ingredients together in a small bowl or jar.
- Divide the rice among serving bowls. Top with the beef strips, chopped vegetables and avocado.
- Drizzle over the dressing mixture, sprinkle with sesame seeds and serve with lime wedges. Enjoy!