Thai-Style Turkey 'Pad Krapow'
with Green Beans- Anchovies/Anchois
- Soy
- Sulphites
- Wheat
Pad krapow is a popular dish in the Thai street food scene. In our version, ground turkey is stir-fried with aromatic ingredients such as ginger, garlic, lime and chili pepper and served over fluffy rice.
Ingredients
250 g
Ground Turkey
1 unit
Lime
1 unit
Chili Pepper
170 g
Green Beans
2 tbsp
Brown Sugar
56 g
Onion, chopped
¾ cup
Jasmine Rice
2 tbsp
Ginger-Garlic Puree
7 g
Cilantro
1 tbsp
Fish Sauce
(Contains: Anchovies/Anchois)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.
Meanwhile, trim, then halve green beans.Zest, the juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Finely chop chili. (TIP: Remove seeds for less heat. We suggest using gloves when prepping chilis!)
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Transfer green beans to a plate, then cover to keep warm.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then onions and turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Add chilis, brown sugar and ginger-garlic puree. (NOTE: Reference heat guide.) Cook, stirring often, until mixture is fragrant and turns dark-brown, 2-3 min.
Remove the pan from heat.Stir in lime zest, soy sauce, fish sauce, green beans, 2 tsp lime juice and 2 tbsp water (dbl both for 4 ppl). Cook, stirring often, until green beans are warmed through, 1-2 min.
Roughly chop cilantro. Fluff rice with a fork, then stir in half the cilantro. Divide rice between plates. Top with turkey mixture, then sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet, savoury, and citrusy sauce is a standout, with lime, ginger, and chili coming together for a satisfying depth of flavour. Some reviewers found the dish a touch bland or sweet, particularly without the chili pepper.
- Ease of prep: Most reviewers found this a quick and straightforward weeknight meal; wearing gloves when handling the chili pepper is strongly recommended.
- Suggestions: Add a splash of extra liquid at the end for a saucier result, and consider reducing the brown sugar slightly if you prefer a less sweet profile. Using the whole lime and zest, keeping the chili seeds in, or adding Thai basil can noticeably boost flavour.
- Leftovers: Some reviewers noted the dish tasted even better the next day, making it a solid option for lunch leftovers.
- Vegetables: Many reviewers suggested adding a second vegetable — such as carrots, cabbage, bell peppers, or mushrooms — to round out the dish and add variety.
- Rice: A few reviewers found the rice needed slightly more water and a longer cook time than instructed to reach a tender result.
