Ingredients:
250g Turkey Breast (chopped into small bites)
1 mushroom (chopped)
Bell peppers (red, green & yellow)
3-4 babycorn (chopped)
2 garlic cloves (chopped)
1 red chilli (finely chopped)
100g rice noodles 
2 eggs
Handful of thai basil
Pinch of salt & pepper 
2 tsp olive oil (or coconut oil)

For the sauce:
1 tbsp fish oil
2 tbsp lime juice
1 tsp soy sauce
2 tbsp brown sugar
1/2 tsp cayenne powder

Extras:
Lime slices
Peanuts (chopped)
Spring onion (chopped)

Method:
Step 1: Let’s make the sauce, In a small bowl, whisk together the lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. And leave aside until later.

Step 2: Heat a large pot of water, once it begins to bowl add in a pinch of salt.

Step 3: Next add in the noodles allow to cook until al dente (meaning: a little undercooked, this allows us to finish cooking them in the pan)

Step 4: Pour 2 tsp of olive oil or coconut oil into a large pan or wok and bring to a medium heat. 

Step 5: Cook the turkey on medium to high heat, season with a pinch of salt and pepper and cook until it turns white. (You can use any protein here all applies the same, however if you want to use prawns add them towards the end)

Step 6: Next, add in the vegetables and cook until tender.

Step 7: Next, add in the garlic and chillies and cook again for a further 2-3 minutes.

Step 8: Push the veggies and meat to the side of the pan, add in the 2 eggs and scramble them before mixing all together with the vegetable meat.

Step 9: Add in the cooked noodles and toss until combined.

Step 10: Finally, pour in the sauce you made earlier and toss until the noodles and mix are fully coated.

Serve with the lime slices, crushed peanuts and spring onion. I love to top it off also with sriracha!