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Tangy Thai Turkey Rice Noodle Stir Fry

with Red Peppers and Bean Sprouts

25 min

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If you love the flavours of Pad Thai, add this dish to your menu and skip the takeout. Peanut butter, fish sauce, sweet soy sauce, brown sugar, sambal oeleck, and a generous squeeze of lime create a mouthwatering sweet-savoury-sour combination. Topped with crunchy bean sprouts and plenty of fresh herbs.

What We'll Send

Red Onion Sliced
Red Bell Pepper
Brown Sugar
Peanut Butter
Black Sesame Seeds
Sambal Oelek
Sesame Oil
Fish Sauce
Garlic
Kecap Manis
Lime
Thai Basil
Cilantro
Bean Sprouts
Rice Noodles
Turkey Breast Scallopini
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 820
Fat 44g
Protein 41g
Carbohydrates 64g

What You'll Need

Cooking Directions

1

Cook Rice Noodles 

Bring 2 1/2 liters (5 liters for 4 servings) of water to a boil. Add rice noodles and cook for 3-4 minutes or until tender. Drain well and rinse with cold water. Let sit in seive to drain.

2

Prepare Sauce 

Stir together peanut butter, kecap manis, fish sauce, brown sugar, sesame oil, and sambal oeleck to taste in a small bowl. Wash, zest and halve lime. Stir zest into the sauce. Wash and chop cilantro and Thai basil.

3

Prepare Stir Fry 

Heat 2 tbsp. (4 tbsp. for 4 servings) of oil in a large skillet over medium-high. Wash and slice red bell pepper into 1/4 inch pieces. Add onions, garlic, and red bell pepper, and saute for 5 minutes. Pat turkey dry using paper towel and slice into 2 inch pieces. Season well with salt and pepper. Add to the skillet and saute for about 5 minutes, or until cooked through to an internal temperature of 165°F. Add cooked rice noodles and saute for 2 minutes, stirring. Add prepared sauce and mix until noodles are seasoned and hot.

 

4

Serve 

Divide the stir fry onto plates and top with black sesame seeds and bean sprouts. Garnish with herbs and squeeze lime over everything.  Enjoy!

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