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 tsp paprika
- 4 tsp apple cider vinegar
- 2 tbsp sugar
- 1/2 c vegetable oil
- 8 ounce ground turkey
- 2 tbsp minced or pressed garlic
- 2 tsp dried crushed chile pepper
- 10 ounce 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).