Turkey Pad Thai

  • SERVING SIZE 1 bowl



Turkey Pad Thai

Yield: 2 bowls 

1 tbsp.

Peanut oil

3 ea.

Thai peppers

1 tbsp.

Fresh garlic, minced

5 tbsp.

Green onions, sliced thin

2 tbsp.

Peanuts, toasted and crushed

¼ cup

Raw carrots, julienned

1 cup

Bean sprouts

1 ea.


7 oz.

Rice noodles (soaked in warm water for 30 minutes)

¾ cup

Pad Thai Sauce

1 tbsp.

Peanuts, toasted and chopped

1 tbsp.

Cilantro, chopped


Pad Thai Sauce

Yield: 1 ½ quarts 

2 cups

Granulated sugar

2 cups

Seasoned rice vinegar

1 cup

Fish sauce

1 cup

Soy sauce

½ cup

Tamarind paste



To prepare the Turkey Pad Thai:

1. Heat a sauté pan with the peanut oil until very hot.

2. Add the Turkey Medallions and Thai peppers. Sear and stir-fry for 20–30 seconds.

3. Add the garlic, 4 tablespoons of green onions, the crushed peanuts, the carrots and ¾ cup of bean sprouts. Stir-fry for 30–45 seconds.

4. Add the raw egg and stir-fry into the vegetables.

5. Add the soaked noodles and the Pad Thai Sauce. Bring to a boil.

6. Toss and blend the noodles well with all of the ingredients in the pan.

7. Pour into a serving bowl, bringing the Turkey Medallions to the top.

8. Garnish with ¼ cup of bean sprouts and 1 tablespoon each of green onions, chopped peanuts and cilantro.







To prepare the Pad Thai Sauce:

1. Combine all the ingredients in a heavy-duty saucepan and blend well with a wire whip.

2. Bring to a boil, and then reduce to a simmer over medium-low heat.

3. Pour the sauce into a storage container and cool down in an iced water bath.

4. Once the sauce is cool, cover and refrigerate.


Swap and substitute to make it your own.


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