Soak rice noodles in very hot water for about 20 minutes. They should be pliable and able to drape over your hand but still have a little texture. They will soften more in the wok. Drain noodles and rinse well with cold water. Reserve.
Combine sugar, fish sauce, lime juice, seasoned rice vinegar, ketchup, sambal oelek and stock and set aside.
Heat oil in a wok or skillet over high heat. Add shallots and garlic and stir-fry for 30 seconds. Add chicken or turkey and stir-fry for 2 minutes or until almost cooked through. Add noodles and toss to combine. Add sauce, toss again, and add green onions and half of bean sprouts or all of bok choy. Cook for 2 minutes or until noodles are soft.
Sprinkle pad thai with remaining bean sprouts and cilantro and garnish with lime wedges. Sprinkle with flaxseeds and serve immediately.
Per serving: 560 calories, 18 g total fat, 2 g saturated fat, 9 g monounsaturated fat, 6 g polyunsaturated fat, 70 g carbohydrates, 29 g protein, 75 mg cholesterol, 5 g fibre, 110 mg calcium, 77 mg magnesium, 1400 mg sodium, 630 mg potassium, 3.5 mg vitamin E, 3.5 mg iron, 69 RE vitamin A, 25 mg vitamin C