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.
Contains: Peanuts, Soy, Wheat, Gluten, Sulphites, Fish, Sesame
May Contain: Mustard, Milk, Egg Tree, Nuts, Shellfish
Cook Rice Noodles
Bring 2 ½ litres (5 litres for 4 servings) water to a boil in a pot. Add rice noodles and cook for 3-4 minutes or until tender. Drain well and rinse with cold water. Let noodles sit in sieve and place sieve back on pot to drain.
Wash lime, bell pepper, Thai basil, and cilantro. Zest and cut lime in half. Cut bell pepper in half and remove stem and seeds. Slice pepper into ½ inch strips. Pick and chop Thai basil and cilantro leaves.
In a small bowl, stir together lime zest, peanut butter, kecap manis, fish sauce, brown sugar, sesame oil, and sambal oelek to taste. Set aside for Step 4.
Heat a large skillet over medium heat. Drain turkey scallopini and pat dry with paper towel. Slice into 2 inch pieces. Season well with salt and pepper. Add 2 tbsp. (4 tbsp. for 4 servings) oil to skillet. Once hot, add onions, garlic, and bell pepper. Cook for 5 minutes, stirring frequently. Add turkey to skillet. Saute for about 5 minutes, or until cooked to an internal temperature of 165°F. Add cooked rice noodles to skillet and saute for 2 minutes. Add prepared sauce to skillet and mix until noodles are seasoned and hot.
Divide stir-fry onto plates. Top with black sesame seeds and bean sprouts. Garnish with herbs and squeeze lime over everything. Enjoy!