Turkey Pad Thai

Name: Turkey Pad Thai
Ingredients: 1/4 cup boiling water; 1/4 cup brown sugar; 2 limes, 1 juiced and 1 cut into wedges for serving; 1/4 cup fish sauce; 2 tablespoons rice vinegar; 1 tablespoon sriracha hot sauce; 1 1/2 cups shredded or cubed cooked turkey; 8 ounces linguini, broken in half; 2 tablespoons vegetable oil; 1/2 yellow onion, sliced; 3 cloves garlic, minced; 3 eggs, slightly beaten; 1 large carrot, grated; 1/2 cup chopped peanuts; 1/2 cup chopped fresh cilantro; 2 cups bean sprouts; 3 scallions, cut into 3/4-inch pieces

17 ingredients

12 steps

Ingredients

1/4 cup boiling water
1/4 cup brown sugar
2 limes, 1 juiced and 1 cut into wedges for serving
1/4 cup fish sauce
2 tablespoons rice vinegar
1 tablespoon sriracha hot sauce
1 1/2 cups shredded or cubed cooked turkey
8 ounces linguini, broken in half
2 tablespoons vegetable oil
1/2 yellow onion, sliced
3 cloves garlic, minced
3 eggs, slightly beaten
1 large carrot, grated
1/2 cup chopped peanuts
1/2 cup chopped fresh cilantro
2 cups bean sprouts
3 scallions, cut into 3/4-inch pieces

Directions

1

To make the sauce: In a bowl, pour the boiling water over the brown sugar and stir to dissolve.
2

Add the lime juice, fish sauce, rice vinegar, and sriracha and stir.
3

Place the leftover turkey in the pad Thai sauce and let it absorb the flavors while prepping the rest of the dish.
4

Next, prepare the pasta: cook the linguine one minute less than the manufacturer's directions.
5

Drain, and set aside.
6

Heat the oil in a wok or large saute pan over high heat until very hot, almost smoking.
7

Add the onions and stir fry 1 minute.
8

Add the garlic and stir.
9

Then add the eggs and cook for 30 seconds, stirring.
10

Add the linguini and turkey with sauce and cook, stirring for a few minutes.
11

Remove from heat and toss in grated carrot, peanuts, cilantro, bean sprouts and scallion.
12

Serve with lime wedges, if desired.