Turkey Pad Thai

Steps

1. Bring a medium pot of water to the boil. Remove tough outer layer of lemongrass and very thinly slice; remove tough central stem of lime leaves and very thinly slice; cut spring onions into 2cm lengths, keeping white and green parts separate; thinly slice bok choy, keeping stalk and leaves separate; cut carrot into matchsticks or grate.
2. Mix all pad Thai sauce ingredients together in a small bowl. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 8 minutes, until tender. Drain and rinse under cold water, then drain well again. Toss with a drizzle of oil to prevent noodles sticking and cut in a few places to make them easier to eat.
3. While noodles cook, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook turkey mince for about 5 minutes, breaking up with wooden spoon until browned. Set aside and return pan to heat with a drizzle of oil.
4. Cook lemongrass, makrut lime, spring onions (white part), bok choy stalks (white part) and carrots for 2-3 minutes, until starting to soften. Add drained noodles, cooked turkey, green part of spring onions, bok choy leaves, mung bean sprouts, chilli flakes (if using) and sauce.
5. Stir-fry, tossing all together, for 1-2 minutes, until bok choy has wilted and sauce coats the veggies. Season to taste.
6. To serve, divide turkey pad Thai between plates or bowls.