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 ⓘ
Instructions
- To make the sauce: In a bowl, pour the boiling water over the brown sugar and stir to dissolve.
- Add the lime juice, fish sauce, rice vinegar, and sriracha and stir.
- Place the leftover turkey in the pad Thai sauce and let it absorb the flavors while prepping the rest of the dish.
- Next, prepare the pasta: cook the linguine one minute less than the manufacturer's directions.
- Drain, and set aside.
- Heat the oil in a wok or large saute pan over high heat until very hot, almost smoking.
- Add the onions and stir fry 1 minute.
- Add the garlic and stir.
- Then add the eggs and cook for 30 seconds, stirring.
- Add the linguini and turkey with sauce and cook, stirring for a few minutes.
- Remove from heat and toss in grated carrot, peanuts, cilantro, bean sprouts and scallion.
- Serve with lime wedges, if desired.
Nutrition & Diet Analysis (per serving)
766
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).