Turkey Pad Thai

Name: Turkey Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 473 milliliters bean sprouts; 59 milliliters brown sugar; 1 large carrot, grated; 3 eggs, slightly beaten; 59 milliliters fish sauce; 118 milliliters chopped fresh cilantro; 3 cloves garlic, minced; 2 limes, 1 juiced and 1 cut into wedges for serving; 227 grams linguini, broken in half; 118 milliliters chopped peanuts; 2 Tbsps rice vinegar; 3 scallions, cut into 3/4-inch pieces; 1 Tbsp sriracha hot sauce; 355 milliliters shredded or cubed cooked turkey; 2 Tbsps vegetable oil; 59 milliliters boiling water; 1 yellow onion, sliced

Turkey Pad Thai might be just the main course you are searching for. Watching your figure? This dairy free recipe has 578 calories, 28g of protein, and 22g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have peanuts, scallions, sriracha hot sauce, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. This recipe is typical of Asian cuisine.

Instructions

Watch how to make this recipe.

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

Ingredients you will need

Brown Sugar

Sauce

Water

Equipment you will use

Bowl

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

Ingredients you will need

Rice Vinegar

Fish Sauce

Lime Juice

Sriracha

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.

Ingredients you will need

Leftover Turkey

Linguine

Pasta

Sauce

Drain, and set aside.

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

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add the onions and stir fry 1 minute.

Ingredients you will need

Onion

Add the garlic and stir. Then add the eggs and cook for 30 seconds, stirring.

Ingredients you will need

Garlic

Egg

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

Ingredients you will need

Linguine

Whole Turkey

Sauce

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

Ingredients you will need

Bean Sprouts

Cilantro

Green Onions

Peanuts

Carrot

Serve with lime wedges, if desired.

Ingredients you will need

Lime Wedge

Equipment

Bowl

Frying Pan

Wok

Ingredients

Servings:

473milliliters

bean sprouts 59milliliters

brown sugar 1large

carrot, grated 3

eggs, slightly beaten 59milliliters

fish sauce 118milliliters

chopped fresh cilantro 3cloves

garlic, minced 2

limes, 1 juiced and 1 cut into wedges for serving 227grams

linguini, broken in half 118milliliters

chopped peanuts 2Tbsps

rice vinegar 3

scallions, cut into 3/4-inch pieces 1Tbsp

sriracha hot sauce 355milliliters

shredded or cubed cooked turkey 2Tbsps

vegetable oil 59milliliters

boiling water 1

yellow onion, sliced

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

David & Nadia Chenin Blanc

Chenin Blanc from the Swartland focuses yet again on various Old Vine Vineyards, ranging plantings from 1962 till 1982 and based on granite from the Paardeberg, blended with schale/schist from the east, clay from the north and iron from the western parts of the Swartland. Dry-land farmed bush vines stood the test of time and it showcases the ultimate reason why Chenin Blanc is their main focus in the Swartland. Whole bunch pressed and naturally fermented, matured for 11 months in old neutral French oak barrels.