Ingredients

· 200 g pad Thai rice noodles

· 500 g turkey mince

· 2-3 cloves garlic, crushed

· 1 teaspoon grated ginger

· 25 g dried breadcrumbs

· 200 g pad Thai stir-fry sauce

· 2 tablespoons oil

· 1 onion wedges

· 2 eggs, beaten

· 3 green onions, cut into batons

· 140 g bean sprouts

· ¼ cup coriander leaves

· Lime wedges, roasted peanuts, sliced red chillies to serve

Method

Place noodles into a bowl and cover with boiling water. Stand for five minutes. Drain and set aside. Combine turkey mince, garlic, ginger, breadcrumbs and one tablespoon of pad Thai stir-fry sauce. Mix well. Roll heaped tablespoons of mixture into meatballs. Heat half the oil in a wok over medium-high heat. Cook meatballs in batches for five minutes, turning frequently until cooked. Remove and set aside. Add oil to pan and add onion. Cook for two 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 a minute. Pour in stir-fry sauce and add meatballs and noodles. Toss to coat noodles and heat through meatballs. Serve topped with bean sprouts, coriander, roasted peanuts, sliced red chillies and lime wedges.