Turkey Pad Thai | Canadian Turkey

Ingredients

Sauce

60 ml (1/4 cup) fish sauce *See tip for alternative
60 ml (1/4 cup) brown or cane sugar
30 ml (2 Tbsp) lime juice
30 ml (2 Tbsp) rice vinegar
5 ml (1 Tsp) sriracha hot sauce

340 g of rice noodles, cooked according to instructions on package
340 g turkey breast, boneless and skinless, cut in thin strips
15 ml (1 Tbsp) sesame oil
30 ml (2 Tbsp) cooking oil (olive or canola)
3 green onions, cut in sections
500 ml (2 cups) Chinese or Nappa cabbage, minced
2 eggs, lightly beaten

Toppings

40 g (1/4 cup) peanuts, crushed
Cilantro leaves (optional)
Lime wedges, for serving

The aroma of the fish sauce will disappear during cooking. You can also substitute this ingredient with an equivalent amount of soy sauce. By adding a few dried and rehydrated shitake mushrooms, you will get fantastic aromas that evoke the unique umami taste of fish sauce.

Directions

Prepare the sauce by mixing all the sauce ingredients.
Cook noodles according to instructions on the package. Drain and set aside. Certain varieties need to be soaked first, while others cook in as little as 3 minutes. I suggest adapting the recipe according to cooking instructions on package.
In a large skillet, sear and brown turkey strips for 4-5 minutes in the sesame and cooking oil mixture, until cooked through.
Add green onions and cabbage and cook 1 more minute or so. Push the ingredients on the side to create space to cook eggs for 1 minute, to make scrambled eggs.
Incorporate noodles and mix well. Quickly add the sauce and cook 2 more minutes.
Divide in four bowls. Top with peanuts and cilantro leaves. The lime wedges will bring out the wonderful flavours of this typical and exotic meal.