Pad Thai is a magical mix of rich Asian flavours that suit the Thai Turkey sweet chilli flavours perfectly. Optional extra garnishes to serve with would be some chopped peanuts, and wedges of lime.
Peanuts contain good amounts of vitamin E. Garlic may have a role in preventing heart disease.
1 pack Thai Turkey sausages
450g flat rice noodles
2 tbsp soy sauce (or tamari for gluten free)
2 tbsp tamarind paste
2 tbsp dark brown sugar
2 tbsp groundnut oil
2 cloves garlic finely chopped
½ tsp crushed dry red chillies
200g bean sprouts
6 spring onions
Handful chopped coriander
To serve: lime wedges / 50gm chopped peanuts
Cook the Thai Turkey sausages according to the packet instructions whilst preparing the other ingredients.
Cover the noodles with boiling water and leave to one side for 10 minutes to soften. Mix the soy sauce with the tamarind paste and sugar and leave to one side.
In a wok (or large deep frying pan) heat the oil over a high heat. Add the garlic and chilli and cook for a couple of minutes. Add 3 of the spring onions sliced along with the drained noodles. Stir fry for a further 2 minutes then pour over the beaten eggs. Continue to move the contents around the pan as the eggs cook in ribbons.
Now add the tamarind, soy and sugar mixture to the pan making sure to coat everything well. Finally, add the chopped Thai Turkey sausages and bean sprouts, cooking for a further couple of minutes.
Remove to a big serving dish and top with the chopped peanuts (if using), the remaining spring onions finely chopped, and coriander. Serve with chunks of lime on the side.