Prep:  10 minutes
Cook:  20 minutes
Serves:  4
Average: 3.9 (87 votes)
Recipe by: Passage to Asia
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.
Credit: Whisk Media Group

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Turkey Meatball Pad Thai
  1. Place noodles into a large heatproof bowl and cover with boiling water. Stand for 5 minutes. Drain and set aside
  2. 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
  3. 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
  4. 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
  5. 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
  6. Serve turkey meatball pad Thai with topped with remaining bean sprouts, coriander, roasted peanuts, sliced red chilli and lime wedges
Tips & Hints:
  • Make this recipe even easier by meal prepping the meatballs and freezing ahead of time. Combine the turkey mince, garlic, ginger, breadcrumbs and 1 tablespoon of Passage to Asia Pad Thai Stir-fry Sauce. Roll into meatballs and store in an airtight freezer safe container or freezer bag. Label and date. Freeze for up to 3 months. Defrost in refrigerator overnight and cook as per recipe instructions.
  • Double and even triple the meatball mixture and freeze in portions, ready for your next quick family dinner.
  • Store unused Pad Thai Stir-fry sauce in an airtight container and refrigerate for up to two weeks
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