Thai Turkey Stir Fry with Pad Thai Noodles

Number of Portions
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- 1.4 kg turkey breast sliced
- 500 grams mixed peppers, sliced
- 1 bunch spring onions, sliced
- 250 grams beansprouts
- 50 grams Schwartz for Chef Thai Seasoning
- 200 grams babycorn, sliced, or tinned sweetcorn
- 3 tbsp oil
- For the Pad Thai:
- 750 grams rice noodles
- 2 tbsp soy sauce
- 2 tbsp fish sauce


In a large wok or pan, heat the oil and stir fry the peppers and sweetcorn for 5 minutes. Add the turkey and continue cooking until browned. Sprinkle over the Schwartz for Chef Thai Seasoning and add the beansprouts and spring onions. Cook for further 5-8 minutes.

Meanwhile, soak the noodles in plenty of boiling water or as instructed on the packet. Drain and toss in the soy sauce and fish sauce. Add to the stir fry, cook for 2 minutes and serve.