12 oz roast turkey meat
12 oz rice noodle sticks
1 bunch scallions cut into 2 inch long pieces
1 bunch cilantro, roughly chopped
4 oz toasted chopped peanuts
3 whole eggs
2 oz high heat oil for cooking
2 oz minced ginger
3 oz minced garlic
3 each minced shallots
1 cup fish sauce
1/2 cup Bee Local Honey
3 Thai chilis, sliced
2 oz Sriracha (fermented chili paste)
1/4 cup water (or chicken stock)
4 limes zest and juice
Start by combing all sauce ingredients and setting aside. The sauce can be made well in advance and keeps for months in the fridge.
First we will soak the rice noodles in lukewarm water for 20-30 minutes. Drain the noodles well and set aside. Heat the cooking oil in a large sauté pan over high heat.
Start with the scallion chunks in hot oil and let them fry on one side for 30-45 seconds. Add the eggs and quickly scramble in the pan. As soon as the eggs are cooked, add the soaked rice noodles and the roasted turkey pieces. Add about 1/3 cup of the pad thai sauce and toss all together until the rice noodles are softened and have absorbed the sauce, about 3-4 minutes. You can add more pad thai sauce to your taste. Transfer the pad thai to individual bowls and garnish with chopped peanuts and cilantro. You can serve with additional lime wedges for an extra punch of lime.