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