• 250g 2% fat turkey breast mince
  • 120g Pad Thai sauce
  • 200g Chinese egg fried rice
  • 2 baby gem lettuces, leaves carefully separated
  • 1 red chilli, finely sliced
  • 2-3 tbsp lime juice
  • 4 spring onions, finely sliced, to garnish
  • 2 tbsp coriander leaves, to garnish
  • 2 limes, to serve


  1. 1

    Break the turkey mince into small clusters and dry fry in a non-stick frying pan for 5 minutes, moving it around the pan and allowing the turkey to brown and become slightly crispy. Add the Pad Thai sauce and stir-fry for a further 2 minutes, or until piping hot.

  2. 2

    Meanwhile, microwave the rice according to packet instructions. Set aside once cooked.

  3. 3

    Arrange the lettuce leaves on a platter and top with spoonfuls of the rice and then the turkey. Add the chilli and drizzle with lime juice. Scatter over the spring onions and coriander leaves and serve with more limes to squeeze over the top.

Nutritional Details

Each serving provides
  • Energy 896kj 214kcal 11%
  • Fat 7.0g 10%
  • Saturates 1.4g 7%
  • Sugars 4.7g 5%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 339kj/81kcal

Each serving provides

17.4g carbohydrate 4.0g fibre 13.5g protein

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