Pad thai with turkey and wok vegetables

At home I make a lot of oriental recipes, such as this one pad thai with turkey and vegetables in wok.

The truth is that the wok is a great utensil, because it allows you to cook with little oil and the result is very tasty. Also because in oriental cuisine soy is used which enhances the flavor of the dishes without having to use added salt.

I make this dish a lot because it admits many variations: from turkey, which I use a lot because it is low in fat, to chicken, shrimp or just vegetables. These can be infinite. I was in Thailand and made extensive use of the chives, cabbage and bean sprouts, but you can incorporate the ones you like the most, or the ones you have in the fridge. I mainly use chives, carrot and zucchini, vegetables, which are quite common in our refrigerator, but also to pumpkin, snow peas or asparagus, as on this occasion, since they are in season. I leave several photos for you to see the different versions.

I always remind you that it is better to consume seasonal and local products, if possible, to take care of our planet and avoid unnecessary transportation. This way we also contribute to the growth of our local or national economy. Apart from the benefits of consuming fresh and unripened vegetables and fruits (which sometimes do not even ripen) during transport or in the chambers.

Finally, you can use the spaghetti, noodles or oriental noodles I like the ones you like best, wheat, rice, thin, or flat, even the Japanese “udon” or “soba” which are more for soup but I like them all the same. The difference is the cooking time that you have to pay attention to the manufacturer's instructions.

Let's get down to work with this pad thai with turkey and wok vegetables

INGREDIENTS: ( 4 pax)

• 300 grams of fillets or breast of turkey
• 320 gr of noodles, noodles or oriental noodles of wheat or rice
• 2 carrots
• 1 bunch of asparagus
• 1 spring onion
• 1 teaspoon brown sugar
• A cube of fresh ginger
• 100 ml soybeans
• 100 chicken broth
• 2 eggs
• 1 handful of peanuts or cashew nuts
• 2 tablespoons olive or sunflower oil
• 1 lime
• Fresh cilantro (optional)
• 1 chili pepper (optional)

STEP BY STEP RECIPE:

1. Cut the spring onion into julienne strips, peel the ginger and chop it finely, cut the asparagus into small pieces of about 2 cm and cut the turkey into cubes.
2. Heat a couple of tablespoons of olive or sunflower oil in the wok and sauté the ginger, onion and asparagus over medium high heat for 5 minutes. We can add half or a chili pepper if we want a spicy point.
3. In the meantime, boil the noodles for the time indicated by the manufacturer, minus one minute and drain them.
4. Salt the turkey and add it to the wok and sauté until golden brown, about 5 minutes more.
5. Add the sugar, soy sauce and broth and stir. Cook for a couple of minutes and add the noodles and the peeled and shredded carrots (I use the same peeler to make them). Stir again and cook for a minute or two to integrate all the flavors.
6. Cook a couple of eggs in a frying pan and pour over them, along with some peanuts or cashew nuts and some coriander leaves if you like them. Drizzle a little lime and garnish with a few wedges.

This Pad thai with turkey and vegetables in wok is ready and, as I have explained, you can make it with multiple variations.

I remind you that on my instagram @cocinayviajes ,I usually leave in stories and in highlights, some videos making my recipes that will help you a lot, or so I hope.

With all my love, remember, stay at home and take advantage of doing a thousand things!

Mireia Alum