Turkey Pad Thai
Ingredients
- 1 pound vermicelli, fettucine, or rice sticks
- 3/4 c fish sauce or 6 T soy sauce (I use soy)
- 4 tsps paprika
- 4 tsps apple cider vinegar
- 2 tbsp sugar
- 1/2 c vegetable oil
- 8 ounces ground turkey
- 2 tbsp minced or pressed garlic
- 2 tsps dried crushed chile pepper
- 10 ounces bean sprouts
- 4 chopped green onions
- 1/2 c unsalted crushed peanuts
- 1/4 c chopped cilantro
- lemon or lime
- shredded lettuce
Instructions
Boil the noodles until al dente (this takes less time for rice sticks than wheat pasta). Drain. In soup bowl, combine soy or fish sauce, paprika, vinegar, and sugar. Heat the oil in a wok. Add the chile pepper, garlic and turkey to the oil--brown turkey. Stir in noodles and sauce. Stir-fry 30 seconds, then add sprouts, onion, 1/4 c nuts, and stir-fry an additional 1-2 minutes. Put on plates, top w/ remaining peanuts and garnishes. Vegetarian Variation Simply replace the turkey with one can drained straw mushrooms and/or one can drained bamboo shoots. You may need to use a bit less vegetable oil--for some reason this comes out a little too oily. Omit browning (obviously).
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BeckySue
Apr 06, 2016
My daughter asked me to find her a good pad thai recipe, so I tried a couple and this is my favorite. I use soy sauce instead of fish sauce, too. And I like the fettucine noodles better than soaking the Chinese noodles. Make sure you cook your pasta al dente!
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