Mix up your Pad Thai dinner with turkey mince meatballs. These meatballs are flavoured with Pad Thai sauce and the whole recipe comes together in only 30 minutes.
Prep 10 minutesCook 20 minutesServes 4
Ingredients
Method
200g Pad Thai rice noodles
500g turkey mince
1 clove garlic, crushed
1 teaspoon grated ginger
¼ cup (25g) dried breadcrumbs
1 x 200g Passage to Asia Pad Thai Stir-fry Sauce
2 tablespoons oil
1 onion, cut into thin wedges
2 eggs, beaten
3 green onions, cut into batons
1 ½ cups (140g) bean sprouts
¼ cup coriander leaves, for garnish
Lime wedges, roasted peanuts, sliced red chilli to serve
Place noodles into a large heatproof bowl and cover with boiling water. Stand for 5 minutes. Drain and set aside
Combine turkey mince, garlic, ginger, breadcrumbs and 1 tablespoon of Pad Thai Stir-fry Sauce. Mix well. Roll heaped tablespoons of mixture into 16 meatballs
Heat half the oil in a wok or large frying pan over medium-high heat. Cook meatballs in batches for 3-5 minutes, turning frequently until cooked. Remove and set aside
Add remaining oil to pan and add onion. Cook 3 minutes. Push onion to the side of the pan and add beaten eggs. Cook, stirring to scramble the egg
Add green onion and half the bean sprouts. Stir fry for 1 minute. Pour in Pad Thai Stir-fry Sauce and add meatballs and noodles. Toss to coat noodles and heat through meatballs
Serve turkey meatball pad Thai with topped with remaining bean sprouts, coriander, roasted peanuts, sliced red chilli and lime wedges
